Beef and Black Bean Stirfry

  • Prep Time: 20mins
  • Cook Time: 10min
  • Serves: 4
  • Complexity: easy

Ingredients:

400g fillet steak
45ml 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.

Kcal

250pp kcal per serving
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Donegal Rapeseed

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