Beef Strips with Black Bean Sauce

    25 minutes

    Beef in black bean sauce is one of the classic dishes that everyone knows from their local Chinese restaurant. Try this homemade version – you'll be able to control the amount of fat used so you know you're getting a healthy and delicious meal.

    6 people made this

    Serves: 4 

    • 500g lean beef strips
    • 2 tsp vegetable oil
    • 1 tsp chopped fresh ginger
    • 1 red capsicum, deseeded and sliced
    • 2 celery stalks, sliced
    • 200g snow peas, trimmed
    • ¼ cup (65ml) black bean sauce
    • 2 tbsp slivered almonds

    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Combine the beef, oil and ginger in a small bowl. Heat a wok or a heavy non-stick frying pan over a high heat. Add the beef strips in small batches and stir-fry for 1–2 minutes. Remove each batch when cooked and allow the pan to reheat before frying the next batch.
    2. Add the capsicum, celery and snow peas to the frying pan with a sprinkling of water. Steam for 2–3 minutes, then return the beef strips. Stir in the black bean sauce. Heat through for about 1–2 minutes. Top with the almonds.

    Some more ideas…

    Serve this with steamed rice: Rinse 1½ cups (300g) rice in a sieve until the water runs clear. Place in a large saucepan with 1¾ cups (425ml) water. Bring to the boil and boil for 1 minute. Cover tightly, reduce the heat to as low as possible and cook for 10 minutes. Remove from the heat and leave to stand, covered, for 10 minutes. Fluff with a fork before serving.

    Health points

    *Beef is an iron-rich protein source; it also supplies many of the B vitamins as well as zinc. Served in small quantities, with vegetables and grains, lean beef makes a healthy and flavoursome meal.
    *Meat is a valuable part of a healthy diet if it is carefully selected and sensibly prepared. Unfortunately, many people eat much of their beef in the form of fast-food hamburgers, which may have up to 28g of fat per serving.
    *Through scientifically planned breeding and feeding, beef is now much leaner than it was 20 years ago. In addition, butchers now trim far more fat from retail cuts of beef.

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