Garlic Beef with Mangetout in Black Bean Sauce
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Ingredients
- 450 g beef sirloin steak, thinly sliced
- 200 g mangetout
- 4 tbsp black bean sauce
- 3 garlic cloves
- 15 g fresh ginger, cut into matchsticks
- 1 red pepper, sliced
- 1 tbsp chinese rice wine
- 1 tsp cornflour
- 2 tbsp groundnut oil
Nutrition (per serving)
- Calories
- 335 kcal
- Protein
- 26 g
- Carbohydrate
- 10.2 g
- of which sugars
- 5.8 g
- Fat
- 20.5 g
- of which saturates
- 6.4 g
- Fibre
- 2.6 g
- Salt
- 1.56 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Toss the beef sirloin slices with the cornflour and chinese rice wine and leave to marinate for 10 minutes.
- 2
Heat half the groundnut oil in a wok until smoking and stir-fry the beef for 2 minutes until just browned, then lift out onto a plate.
- 3
Add the remaining oil to the wok with the garlic and fresh root ginger and stir-fry for 30 seconds until fragrant.
- 4
Add the red pepper and mangetout and stir-fry for 2 minutes until just softened but still crisp.
- 5
Return the beef to the wok with the black bean sauce and a splash of water, tossing everything together for 2 minutes until the beef is cooked through with no pink remaining and everything is glossy.
- 6
Serve immediately with steamed rice.
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