Name: Beef and black bean
Cook time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 1 tablespoon peanut oil; 250 gram beef rump steak, sliced thinly; 1 brown onion, cut into wedges; 1 yellow capsicum (150g), chopped coarsely; 400 gram choy sum, stems and leaves separated, chopped coarsely; 1 1/2 tablespoon spicy black bean sauce; 2 teaspoon japanese soy sauce; 227 gram can whole water chestnuts, rinsed, drained, quartered; 1 tablespoon water; 2 tablespoon coarsely chopped roasted macadamia nuts

Ingredients

1 tablespoon peanut oil

250 gram beef rump steak, sliced thinly

1 brown onion, cut into wedges

1 yellow capsicum (150g), chopped coarsely

400 gram choy sum, stems and leaves separated, chopped coarsely

1 1/2 tablespoon spicy black bean sauce

2 teaspoon japanese soy sauce

227 gram can whole water chestnuts, rinsed, drained, quartered

1 tablespoon water

2 tablespoon coarsely chopped roasted macadamia nuts

Method

1.Heat half the oil in wok; stir-fry beef, in batches, until browned. Remove from wok.

2.Heat remaining oil in wok; stir-fry onion, capsicum and choy sum stalks until stalks are tender. Add choy sum leaves; stir-fry until wilted.

3.Return beef to wok with sauces, chestnuts and the water; stir-fry until hot, season to taste. Serve sprinkled with nuts.

Spicy black bean sauce is available from Asian grocery stores and the Asian section of larger supermarkets. You can use a milder black bean sauce, if you prefer.
Note

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Ingredients

Method

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