Black bean beef and noodle stir-fry

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

Photographer: John Paul Urizar

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Time to make:

Ingredients

More weights & measures

2 tablespoons black bean sauce

2 tablespoons Chinese rice wine

150g dried egg noodles

400g lean beef rump steak, cut into thin strips

1 tablespoon olive oil

3 stalks celery, thinly sliced

1 bunch broccolini, cut into 4cm lengths

1 large red capsicum, thinly sliced

1 bunch bok choy, cut into 6cm lengths

4 spring onions, finely sliced, plus extra to serve

Instructions

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1 In a small bowl, combine black bean sauce and rice wine. Set aside. Cook noodles according to packet instructions. Drain and keep warm.

2 In a large wok, heat oil over high heat. Working in two batches, add beef strips and cook for 3 minutes or until cooked. Transfer to a plate.

3 Into the wok, add celery, broccolini and 2 tablespoons water. Cook, stirring, for 2 minutes. Add capsicum and cook for 1 minute or until vegies are just tender. Add bok choy and spring onion and cook, stirring, for a further minute. Return beef to wok, add reserved sauce mix and noodles. Stir to combine.

Serving suggestion

Serve sprinkled with extra spring onions.

Nutrition Info (per serve)

Calories 350 cal

Kilojoules 1480 kJ

Protein 30 g

Total fat 9 g

Saturated fat 2 g

Carbohydrates 37 g

Sugar 8 g

Dietary fibre 5 g

Sodium 550 mg

Calcium 61 mg

Iron 4 mg

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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