Nothing beats a quick and easy stir-fry when the day is finally over, and all you need is a warm, comforting and homely meal. This fragrant beef dish is brought to life with flavourful black bean sauce, contrasted with earthy, crunchy greens such as capsicum and celery. Pour over freshly cooked white rice for simple, but ultimate indulgence.
- ⅓ cup (65 g) jasmine rice
- 1 tsp cornflour
- 2 tbsps water
- ¼ cup (60 ml) black bean sauce
- 200 g lean beef fillet, sliced thinly
- 2 clove garlic, crushed
- 1 white onion, cut into thin wedges
- 1 green capsicum (200 g), sliced thickly
- 1 carrot, halved, sliced into batons
- 2 stalks celery, trimmed, sliced into batons
- ¼ cup (60 ml) water, plus extra
- 2 green onions, chopped coarsely
Bring medium saucepan of water to the boil, gradually add rice; boil uncovered about 20 mins or until rice is tender, drain.
Blend cornflour with the water and sauce in small bowl.
Heat lightly oiled wok; stir-fry beef, in batches, until browned. Remove from wok.
Add garlic, white onion, capsicum, carrot, celery and the extra water to wok; stir-fry about 5 mins or until vegetables are tender. Return beef to wok with cornflour mixture; stir-fry until sauce boils and thickens.
Remove from heat; stir in green onion. Season to taste. Serve stir-fry with rice.
TIP Add black bean sauce to taste as different brands vary in thickness, saltiness and taste. We used half a 275 kg sachet of 97 per cent fat-free black bean stir-fry sauce.