Beef in black bean sauce

Author: Chrissy Freer - B App Sc Nut, Grad Cert Human Nut

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Serves: 4

Time to make: 20 mins

Ingredients

More weights & measures

¼ cup white wine vinegar
1 teaspoon sesame oil
¼ teaspoon black pepper
2 teaspoons cornflourcornstarchX*
600g rump steak, trimmed, sliced
1 tablespoon black bean sauce*
¼ cup salt-reduced chicken stock*
1 teaspoon castor sugar
cooking spray oil
1 onion, sliced
1 red capsicum, thinly sliced
1 green capsicum, thinly sliced
4 cups cooked rice, to serve
*NOTE: Ingredients with an asterisk (*) indicate that although this ingredient is usually gluten-free, it's wise to check the label to be sure as product ingredients can vary and formulations can change.

Instructions

1 Combine half the vinegar in a bowl with sesame oil, pepper and half the cornflour. Add meat. Toss until evenly coated.

2 Place remaining vinegar and cornflour in a small bowl. Add black bean sauce, stock and sugar. Combine until smooth. Set aside.

3 Heat a wok over a high heat. Spray with oil. Stir-fry beef in batches for 2-3 minutes until browned. Remove and set aside.

4 Return wok to a high heat. Spray with oil. Add onion. Stir-fry for 2 minutes. Add capsicum. Stir-fry for 1-2 minutes. Return beef to wok with reserved sauce. Simmer for 2-3 minutes or until thickened. Serve with rice.

Nutrition Info (per serve)

Calories 545cal

Kilojoules 2280kJ

Protein 41g

Total fat 12g

–Saturated fat 3g

Carbohydrates 70g

–Sugars 9g

Dietary fibre 3g

Sodium 240mg

Calcium 30mg

Iron 5.5mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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