Beef in Black Bean Sauce
Ready in: 30 minutes
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.
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