Quick & Easy Beef in Black Bean Sauce

Recipe by Susie T
READY IN: 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Using a very sharp knife slice beef very thinly diagonally to make little mini fillets.
  • It doesn't matter if it is cut roughly as long as it is thin so that the beef turns out tender.
  • Prepare all vegetables as stated in ingredients list or you can choose to cut them however you would like them presented.
  • Have all ingredients handy beside cooktop.
  • Blend cornflour into beef stock making sure there are no lumps.
  • Set aside.
  • Heat oil in wok or large fry pan on high heat.
  • (Tip: heat the pan first before adding oil; this prevents oil from burning).
  • Brown beef in batches.
  • Put aside.
  • Clean out wok with paper towel and add vegetables all at once.
  • Stir fry vegetable until just tender but not overcooked.
  • Remove from pan.
  • Add your black bean sauce, sugar, fish oil and beef stock into pan and stir quickly to make a sauce.
  • Sauce will thicken.
  • 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.
  • It depends on your taste.
  • 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.
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