Wokking it with Beef stir fry in black bean sauce
I’m very much into “wok” food at the moment. Just waiting for the rain to hit Cape Town again, then I will continue with my comfort food extravaganza, until then I’m wokking it! I love that dark black bean sauce that the chinese add to their beef dishes, so thought I’d give it a bash too!
Beef Stir fry with Black bean sauce
You will need:
1 T vegetable oil
+- 400 g Beef strips or sliced rump
+- 150 g egg noodles, cooked al dente
1 pkt spring onions, sliced
1/2 green pepper
1/2 red pepper
2 carrots, julienne
1/2 broccoli, broken into florets
3 T black bean sauce
1 t honey
2 ml corn flour
1 t soya sauce
Fresh coriander(optional – I just love it with everything!)
Heat oil in awok until it is smoking hot, fry the beef strips until almost done. Remove and set aside.
Add the onions and peppers, fry for a minute, then add the carrots and broccoli, fry for another minute.
Mix all the sauce ingredients together to form a paste. Add the meat back into the wok, heat through and add the sauce, continue frying until glossy and thickened. Will take no more than a few seconds. Toss in the cooked noodles and some coriander, mix well and serve immediately.
Dinner is served!