Beef in Black Bean Sauce

Servings:  4

Ready in: 30 minutes

2 cloves garlic, finely diced

2cm piece of ginger, grated

2 tsp rice wine vinegar

2 tsp soy sauce

500 g lean rump or sirloin steak, cut into thin strips

2 tsp olive or rice bran oil

200 g green beans, trimmed

2 carrots, sliced thinly

1 capsicum, deseeded and sliced thinly

225 g tin bamboo shoots, drained

¼ cup black bean sauce

cooked brown rice or noodles to serve 

    Combine garlic, ginger, rice wine vinegar and soy sauce in a bowl, add beef strips and stir to coat. Set aside to marinate for 5-10 mins.

    Heat 1 tsp oil in a wok and stir fry the beef, half at a time, for 2 minutes or until browned on both sides. Transfer to a plate.

    Heat remaining 1 tsp oil and stir fry vegetables for 3-5 mins or until tender.

    Add back the beef and black bean sauce, a splash of water and stir fry for 2 mins to heat through.

    Serve with cooked brown rice/noodles.


    Nutrition Information (per serve, without rice):

    341 Cal (1432 kJ), 38 g protein, 12 g fat (3 g saturated), 15 g carbohydrates (10 g sugar), 4 g fibre, 1217 mg sodium