A staple dish in Chinese cuisine, beef and black bean stir-fry is so simple to make and uses nifty shortcuts like shop-bought black bean sauce for a simple, yet tasty dish.
In large bowl, mix marinade. Trim fat from steaks and slice into finger-width pieces. Add to marinade, mix and set aside for 30min.
Step 2
Heat 1tbsp oil in a wok over high heat. Add garlic, ginger and black bean sauce. Fry for 1min. Add peppers and onion and fry for 2min. Empty into a bowl.
Step 3
Add remaining oil and the beef mixture to wok. Stir-fry for 3min. Return vegetables to wok with 150ml (¼ pint) water. Bubble for 2min; check seasoning.
Step 4
Meanwhile, for the egg-fried rice, whisk together eggs and sesame oil in a small bowl. Heat oil in a wok over a high heat and add the rice sachets. Fry for 3min.
Step 5
Add peas and spring onions and cook for 2min. Push mixture to one side of wok. To empty side, add egg mix. Cook until just set, then mix into rice. Serve with beef and coriander.
Per Serving:
Calories: 358
Fibre: 3 g
Total carbs: 12 g
Sugars: 9 g
Total fat: 21 g
Saturated fat: 6 g
Protein: 28 g
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