We’ve used beef mince here, cooking it until crispy to ramp up the flavour and texture. Black bean sauces vary in consistency so you may need to add more to taste, depending on the brand.
Our speedy beef stir-fry takes just 30min to make and is rammed full of delicious flavours.
Beef mince is fried with red chilli, garlic, and ginger and then gets simmered with a vegetable mix of your choice, in an umami black bean sauce to rival any Chinese takeaway. Ready in just 30min, it's a midweek winner!
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Yields:
4
Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Cal/Serv:
365
Ingredients
1Tbsp.
vegetable oil
500g
beef mince
1
red chilli, deseeded and finely chopped
3
garlic cloves crushed
5
cm piece fresh root ginger, peeled and finely grated
300g
pack stir-fry vegetable mix
75g
black bean sauce, we used Lee Kum Kee Black Bean Garlic Sauce, see intro
2
spring onions, finely sliced
Directions
Step 1Heat the oil in a large wok or frying pan over high heat and fry the mince,
breaking up any lumps with a
wooden spoon, until browned and
crispy all over (you’ll have to let
any juices that come out of the
meat bubble away first). Stir in
the chilli, garlic and ginger and
cook for 2min, until fragrant.
Step 2Stir through the vegetable mix,
black bean sauce, 100ml water and
plenty of seasoning and cook, stirring
occasionally, until the vegetables are
tender. Scatter over the spring onions
and serve with rice, if you like.
We've served ours with rice, but you can also serve with noodles if you like.
Chicken, pork, lamb or soya mince would make fantastic substitutes if you are catering for various dietaries, or just prefer the taste!
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
