Beef with green pepper in black bean sauce

Beef with green pepper in black bean sauce Easy Food
Serves 4
450g ribeye steak, thinly sliced
1 tbsp soy sauce
2 tsp cornflour
2 tbsp peanut oil
2 green peppers, deseeded and sliced
1 onion, sliced
1 tbsp fresh ginger, grated
2 garlic cloves, crushed

For the sauce:
1 tbsp soy sauce
1 tsp sugar
120ml low-sodium chicken stock
3 tbsp black bean sauce
1 tbsp cornflour
1 tsp sesame oil

For the fried rice:
1 tbsp sesame oil
50g peas, thawed if frozen
1 carrot, peeled and finely chopped
1 egg, lightly beaten
400g day-old cooked rice, chilled in the fridge overnight
1 tbsp soy sauce

  1. In a shallow bowl, combine the beef, soy sauce and cornflour. Toss and set aside.
  2. In a small mixing bowl, combine all of the ingredients for the sauce.
  3. Heat half of the peanut oil in a large pan or wok over a high heat until it begins to smoke. Working in batches to avoid overcrowding the pan, sear the beef quickly for 1-2 minutes. Transfer to a plate and set aside.
  4. Add the remaining peanut oil to the wok and cook the peppers, onion and ginger for 2-3 minutes. Add the garlic and cook for another 30 seconds.
  5. Return the beef to the wok and toss together with the vegetables. Pour the sauce over and toss everything together for 1-2 minutes until the sauce thickens.
  6. For the fried rice, place a large pan or wok over a medium heat and add the sesame oil. Cook the peas and carrots for 2-3 minutes unitl just tender, then push them to the side.
  7. Pour the beaten egg into the other side of the pan and scramble using a wooden spoon. Once cooked, mix the egg and vegetables together.
  8. Add the rice and soy sauce and stir-fry everything together for 2-3 minutes until heated through and combined.
  9. Serve the beef in black bean sauce with the fried rice.

Note: Sirloin steak can be used as an alternative to Ribeye steak, if you wish.

Per serving 788kcals, 20.2g fat (4.9g saturated), 99.8g carbs, 9.2g sugars, 46.5g protein, 4.7g fibre, 0.954g sodium

MAKE IT YOURS: Replace one green pepper with one red for a touch of colour.