Beef & Black Bean Stir-Fry
January 24, 2017
"From Recipes+ magazine September '16. The DH and I love beef black bean and this one looks good."
- Serving Size: 1 (348.4 g)
- Calories 897.1
- Total Fat - 40.7 g
- Saturated Fat - 17.2 g
- Cholesterol - 381.9 mg
- Sodium - 1142.8 mg
- Total Carbohydrate - 87.7 g
- Dietary Fiber - 5.2 g
- Sugars - 4.4 g
- Protein - 43.5 g
- Calcium - 669.4 mg
- Iron - 12.5 mg
- Vitamin C - 4 mg
- Thiamin - 1.4 mg
Using a sharp knife, cut beef into thin slices.
Whisk stock, black bean sauce, soy sauce and sesame oil in a bowl.
Place noodles in a heatproof bowl and cover with boiling water and stand for 3 minutes or until tender and then stir with a fork to separate stands and drain.
Heat a wok over moderately high heat and add half the oil, swirl to coat surface and stir-fry beef, in batches for 2 minutes or until browned and then transfer to a heatproof plate.
Add remaining oil to wok; stir-fry onion and capsicum for 2 minutes or until tender and then add broccolini; stir-fry for 30 seconds or until just tender.
Add chilli sauce and garlic, stir-fry for 30 seconds or until fragrant and then add stock mix and bring to the boil and then lower to a simmer.
Return beef to the work, stir-fry for 2 minutes or until heated and then add noodles, stir-fry for 2 minutes or until heated.
Serve sprinkled with green onion.
Tips & Variations
No special items needed.