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Beef with chilli bean paste, beans and coriander
Beef with chilli bean paste, beans and coriander
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Spicy Chinese chili bean paste enhances juicy beef with crisp vegetables.
Ingredients:
  • 30.00 ml chilli bean paste
  • 40.00 ml dry sherry
  • 2.50 gm cornflour
  • 9.20 gm peanut oil
  • 500g beef rump steak, thinly sliced across the grain
  • 1 white onion, halved, cut into thin wedges
  • 250g green beans, topped, halved diagonally
  • 3 celery sticks, thinly sliced diagonally
  • 82.50 ml chopped fresh coriander
  • Steamed white rice, to serve
Instructions:
  • In a small bowl, mix together the chili bean paste, sherry, sugar, and cornflour until the sugar is dissolved and the mixture is smooth.
  • In a wok or large non-stick frying pan over high heat, heat half of the oil. Add half of the beef and stir-fry for 2 minutes until browned. Transfer to a plate and repeat with the remaining beef.
  • In the wok, heat the rest of the oil over high heat. Add onion, beans, and celery, stir-fry for 5 minutes until beans are bright green and tender-crisp. Add the beef and chili bean paste mixture, stir-fry for 1-2 minutes until heated through. Take off the heat, mix in the coriander. Serve by dividing the rice and stir-fry among serving bowls.

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