Beef & Black Bean Stir-Fry With Baby Corn

15 Ingredients

Number of servings

4 1/2 cup long grain white rice, steamed (to serve)
3teaspoons cornflour
1/3 cup black bean sauce
1 cup sprouts bean shoots
1 red capsicum, sliced thickly into long wedges
1 yellow capsicum, sliced thickly into long wedges
3 cm piece ginger, peeled and coarsely grated
1 large brown onion, sliced thinly
2 spring onion shallots, thinly sliced
2 punnet fresh baby corn, halved
1tablespoons sesame seeds, toasted
2tablespoons soy sauce
500grams rump steak, trimmed and thinly sliced
3tablespoons peanut oil (or rice bran oil)
1 garlic clove, finely chopped

Nutrition per serving

Protein

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 4

Combine soy and cornflour in a small bowl. Mix well. Add beef, toss to coat.

Step 2 of 4

Heat a large wok over high heat, add 1 tablespoon of the oil and half the beef. Stir-fry for 1 minute or until beef is browned, transfer to a plate. Repeat with oil, and beef.

Step 3 of 4

Heat remaining 1 tablespoon of oil in the same wok over high heat. Add onion and capsicums and stir-fry for 1 minute. Add ginger, garlic, corn and sesame seeds. Stir-fry for 1 minute. Return beef to pan with black bean sauce, stir-fry for 1 minute or until coated and thick.

Step 4 of 4

Spoon among serving bowls topped with spring onion and bean shoots with rice to the side. Tip 1: Swap beef for chicken stir-fry strips. Tip 2: After cleaning your wok, spray with oil and wipe with paper towel to prevent wok from rusting. Tip 3: Swap the baby corn with a small can of corn kernels, drained.