Quick & Easy Beef In Black Bean Sauce

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 tablespoon peanut oil
• 500 g lean rump steak
• 1 onion, sliced
• 2 carrots, sliced diagonally
• 2 stalks celery, sliced diagonally
• 1/2 red capsicum, cut into chunks
• 1/2 green capsicum, cut into chunks
• 1 cup broccoli, cut into florets
• 1/2 cup black bean sauce
• 1/2 teaspoon fish oil
• 1 1/2 teaspoons cornflour
• 3/4 cup beef stock
• 1 teaspoon sugar

Recipe

• 1 using a very sharp knife slice beef very thinly diagonally to make little mini fillets.
• 2 it doesn't matter if it is cut roughly as long as it is thin so that the beef turns out tender.
• 3 prepare all vegetables as stated in ingredients list or you can choose to cut them however you would like them presented.
• 4 have all ingredients handy beside cooktop.
• 5 blend cornflour into beef stock making sure there are no lumps.
• 6 set aside.
• 7 heat oil in wok or large fry pan on high heat.
• 8 (tip: heat the pan first before adding oil; this prevents oil from burning).
• 9 brown beef in batches.
• 10 put aside.
• 11 clean out wok with paper towel and add vegetables all at once.
• 12 stir fry vegetable until just tender but not overcooked.
• 13 remove from pan.
• 14 add your black bean sauce, sugar, fish oil and beef stock into pan and stir quickly to make a sauce.
• 15 sauce will thicken.
• 16 sometimes depending on how much liquid there is you may need to add more liquid if it is too thick or add more blended cornflour if it is too thin.
• 17 it depends on your taste.
• 18 add beef and vegetables and stir-fry for a further minute if you like your vegetables crunchy or simmer on low for five minutes if you like them softer.