January 24, 2017
Dinner, Main Dish, Beef,
Steak, Vegetables, Peppers, Asian, Quick Meals, Entertaining, Weeknight Meals, Wok/Stir-Fry, Non-Dairy more
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"From Recipes+ magazine September '16. The DH and I love beef black bean and this one looks good."
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.
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I made this as posted except I had to use regular broccoli, didn't have broccolini. I really enjoyed the ease of making it and the taste. I wasn't sure when to add the black bean sauce in, so added it at the very end. I think it would have been better if I added it a little earlier to add flavor. The flavors had melded much more when I heated the leftovers up for lunch. Thanks for sharing! Made for First Time Tag game.