PER SERVING | 294cals | PROTEIN 30.5g | CARBS 14.5g | FAT 12g | FIBRE 5g

Beef and black bean stir-fry

SERVES 2 | PREP 10 mins | COOK 8 mins

Michael and I always choose this at our brilliant local Chinese restaurant, but now we can also make it at home. Black bean sauce is made from fermented soya beans, which give the sauce its characteristic tangy flavour.

• 250g beef frying steak, trimmed of fat and cut into 1.5cm thin strips
• 1 tbsp olive or canola oil
• 1 medium onion, peeled and cut into thin wedges
• 2 small capsicums, any colour, deseeded and cut into 1–1.5cm slices
• 1 garlic clove, peeled and finely chopped
• 10g fresh root ginger, peeled and cut into thin matchsticks
• 3 tbsp black bean stir-fry sauce, from a jar or sachet (around 40g)
• 1 red chilli, finely sliced, or 1 tsp crushed dried chilli flakes, to serve (optional)

COOK’S TIPS

Frying steak from the supermarket is less expensive than a premium cut, but you could use sirloin or rump steak instead.

1. 1. Season the beef well with a little salt and lots of ground black pepper.
2. 2. Heat 2 teaspoons of the oil in a large frying pan or wok over a high heat. Add the beef and stir-fry for 1 minute, or until lightly browned but not cooked through. Transfer the beef to a plate.
3. 3. Return the pan to the heat, add the remaining oil, onion and capsicums, and stir-fry for 4 minutes, or until just softened.
4. 4. Add the garlic and ginger and cook for 1 minute more.
5. 5. Pour over the black bean sauce, then return the beef to the pan. Add 4 tablespoons cold water and cook for 1–2 minutes, or until the beef is hot and glossy, stirring regularly.
6. 6. Scatter the chilli over the top, if using, and serve with cauli-rice (see page 208), steamed sliced cabbage or zoodles (see page 120).