Beef and black bean sauce
A classic Chinese dish, beef and black bean stir-fry makes a great mid-week dinner. Add cooked noodles at the end if you want something substantial.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Cooking tools:
- Saucepan
- Stove
- Colander
- Mixing bowl
- Wok
- Spatula
- Measuring cup
- Chef's knife
- Cutting board
- Wooden spoon
- Fine-mesh sieve
Ingredients
- Beef with black bean sauce
- 1/3 cup (65g) jasmine rice
- 1 teaspoon cornflour
- 2 tablespoons water
- 1/4 cup (60ml) black bean sauce
- 200 grams lean beef fillet, sliced thinly
- 2 cloves garlic, crushed
- 1 white onion, cut into thin wedges
- 1 green capsicum (200g), sliced thickly
- 1 carrot, halved, sliced into batons
- 2 stalks celery, trimmed, sliced into batons
- 1/4 cup (60ml) water, plus extra
- 2 green onions, chopped coarsely
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