Beef and Black Bean Stir-fry

Beef and Black Bean is such a popular Asian dish, and luckily it's super easy to make at home so no need for takeout!

This is one of those dishes that we see on every single Chinese takeout menu. When made at home, it's quick, easy, cheap, and reheats really well the next day - that's always a bonus!

It's a very versatile dish too. Just throw in whatever vegetables you have in your fridge or freezer at the time, anything goes with this one!

Like most rice-based stirfrys, this dish works best with cold rice, so also a great way to use up any leftover rice you might have!

Beef and Blackbean Stir-fry

Serves 4

2 tsp cornflour
2 Tbsp low sodium soy sauce
1 cm piece of ginger, peeled and grated
4 cloves garlic, crushed
1 red chili, diced
400 g beef rump steak, sliced
1 Tbsp sesame oil
1 onion, diced
1 red bell pepper, sliced
1 Cup mushrooms, sliced
3 Tbsp black bean sauce
1 1/2 Cup rice, cooked

1. Place the cornflour, soy sauce, ginger, garlic, chili, steak, and sesame oil in a bowl. Toss well to coat, and set aside to marinade for about 10 minutes.

2. Heat a dash of oil in a wok or large fry pan. Add the onion, bell pepper, mushrooms and cook for about 2 minutes. Add the mix mixture and the blackbean sauce. Stir fry for about 3 minutes, until the beef is cooked.

3. Toss through the rice, combine well and serve immediately.