Beef and Black Bean Stirfry
Ingredients:
400g fillet steak45ml Donegal Rapeseed Oil
2 teaspoons ginger finely chopped
2 cloves garlic finely chopped
Grated zest of one orange
1 teaspoon chopped chilli
25g black beans
75g spring onions chopped
50g diced onion
75g diced red pepper
45ml oyster sauce
40g Chee Hou sauce
2 teaspoons sugar
200ml water
1 teaspoon cornflour
75g diced green pepper
Instructions
- Finely chop and quickly fry the fillet steak and set aside.
- Heat 25ml Donegal Rapeseed Oil in the wok, add the ginger and garlic and fry over a high heat until it starts to become golden and toasted.
- Add the orange peel and fry until it releases citrus notes.
- Then fry the chilli, black beans and chopped onions for 20 seconds. Add the spring onions and peppers and fry lightly to retain bite.
- Add the 2 pastes, Chee Hou sauce and oyster sauce along with the water and sugar.
- Then return the meat the wok.
- Finish with the remaining 20ml of Donegal Rapeseed Oil and thicken with the cornflour.
- Serve with noodles or pilaff rice for a tasty quick meal.