Name: Beef with black bean sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1
Cuisine: asian
Ingredients: 9.20 gm vegetable oil; 400g beef rump steak, trimmed of all visible fat, cut into strips across the grain; 1 medium brown onion, cut into thin wedges; 2 medium red capsicum, quartered, deseeded, cut into strips; 230g can sliced bamboo shoots, drained, thinly sliced; 200g snow peas, trimmed.; 40.00 gm water; 80mls (1/3 cup) black bean sauce; 21.00 gm soy sauce; 2 x 200g pkts egg noodles (Chang's brand)

Beef with black bean sauce

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Prep Time:
10 minutes

Cook Time:
10 minutes

Total Time:
20 minutes

Whip up a mouthwatering stir-fry in 20 minutes that will please the whole family.

Ingredients:

9.20 gm vegetable oil
400g beef rump steak, trimmed of all visible fat, cut into strips across the grain
1 medium brown onion, cut into thin wedges
2 medium red capsicum, quartered, deseeded, cut into strips
230g can sliced bamboo shoots, drained, thinly sliced
200g snow peas, trimmed.
40.00 gm water
80mls (1/3 cup) black bean sauce
21.00 gm soy sauce
2 x 200g pkts egg noodles (Chang's brand)

Instructions:

Heat half of the oil in a large wok over high heat. Stir-fry half of the beef strips for 2 minutes until the color changes. Remove and repeat with the rest of the oil and beef.
Heat the wok over medium-high heat. Stir-fry onion and capsicum for 2 minutes. Add bamboo shoots, snow peas, and water. Cover and cook for 1 minute.
Uncover the pan and stir in the black bean sauce until fully mixed. Put the beef back in the pan and heat for about 1 minute until warmed.
Cook the noodles in a large saucepan of boiling water according to the package instructions until just tender. Drain the noodles.
Present the beef stir-fry alongside the noodles.

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