A classic Chinese dish, beef and black bean stir-fry makes a great mid-week dinner. Our version takes it up a notch with premium grade rump steak, loads of market fresh green beans and a garlic black bean sauce.
20 Minutes. So Easy & So Delicious.
350g premium rump steak
1 large brown onion
3/4 cup long grain rice
150g green beans
2 tablespoons black bean sauce
Using absorption method, cook rice. Place in saucepan with 1.5 cups of cold water. Bring to the boil until liquid has completely absorbed. Cover pot with lid, remove from heat and set aside, minimum of 15 minutes.
Prepare vegetables & beef
Cut onion in half and slice into 1cm strips. Top and tail beans then cut in half. Cut beef into 0.5cm strips.
In a large fry pan or wok, add a good drizzle of olive oil and bring to high heat. Add onion and beans and cook for 1 minute. Add beef to pan and cook for 2-3 minutes, stirring constantly. Add black bean sauce to pan and cook for a further 2 minutes. Remove from heat.
Plate bowls with rice and top with beef.
ABOUT THE COOK'S GROCER:
The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.
We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.
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