Beef, Snow Pea and Black Bean Stir Fry

Ingredients

1/4 cup (60mL) black bean sauce
1/4 cup (60mL) chicken stock
2 tsp cornflour
1 tsp sesame oil
2 tsp peanut oil
500 g beef fillet, thinly sliced
1 red onion, cut into wedges
5 cm-piece ginger, cut into matchsticks
1 garlic clove, finely chopped
1 tsp Chinese five spice
200 g snow peas, ends trimmed
1 bunch baby choy sum, coarsely chopped
1/2 cup (75 g) unsalted cashews, toasted
1 cup coriander leaves
Steamed jasmine rice, to serve

Method

Combine the black bean sauce, stock, cornflour and sesame oil in a small jug.

Heat 1 teaspoon of the peanut oil in a wok over high heat. Cook beef, in 4 batches, stirring, for 2 minutes or until browned. Transfer to a bowl.

Heat remaining peanut oil over high heat. Add the onion, ginger, garlic and five spice. Stir-fry for 1 minute or until onion softens. Add the snow peas and stir-fry for 1 minute or until bright green and almost tender. Add the choy sum with the beef and black bean sauce mixture. Stir-fry for 2 minutes or until the choy sum just wilts and the sauce boils. Remove from heat.

Add the cashews and half the coriander and toss to combine. Sprinkle with remaining coriander. Serve immediately with steamed jasmine rice.

Credits: Coles

Photo Credits: Coles