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Beef and black bean

Serves 4
Preparation Time 15
Cooking Time 8


500 gbeef rump
2 tspolive oil
2cloves garlic, crushed
1 tspfinely chopped ginger
200 gsnow peas
225 gcan sliced bamboo shoots, rinsed and drained
0.25 cupsherry
0.25 cupblack bean sauce
0.25 cupbeef stock
2 tspsesame oil
2 tspcornflour
steamed rice to serve


1Cut the beef across the grain into thin strips. Add a little oil to the beef strips, mix well.
2Heat the wok, ensure it is hot. Stir-fry the beef strips in 2 batches, reserving each cooked batch to rest in a warm bowl. Reheat the wok between each batch.
3Add oil to the wok and reheat. Add the garlic and ginger, stir-fry for 30 seconds. Add the snowpeas, stir-fry for 1 minute.
4Return the beef to the wok, add the bamboo shoots and the combined sherry, black bean sauce, stock, sesame oil and cornflour. Stir-fry until sauce just thickens. Serve immediately with steamed rice.


When stir-frying meat wait at least 30 seconds before tossing or stir-frying so meat has a chance to sear and become brown. This gives the meat good colour and flavour.
Try with other vegetables such as brocollini, asparagus or baby corn.
You can also substitute sliced water chestnuts for the bamboo shoots.

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