Serves: 4
Time to make: 30 mins, prep 10 mins, cook 10 mins, plus 10 mins marinating
Total cost: $11.20 / $2.80 per serve
(at time of publication)
1/4 cup (60ml) Chinese rice wine
1 teaspoon sesame oil
1/4 teaspoon freshly ground black pepper
2 teaspoons cornflour
600g rump steak, trimmed, thinly sliced across the grain
1 tablespoon black bean sauce
1/4 cup (60ml) reduced-salt chicken stock
1 teaspoon caster sugar
cooking oil spray
1 onion, sliced
1 red capsicum, thinly sliced
1 green capsicum, thinly sliced
4 cups cooked rice, to serve
| Kilojoules | 2,020kJ |
| Calories | 483cal |
| Protein | 39g |
| Total fat | 10g |
| Saturated fat | 4g |
| Carbohydrates | 55g |
| Sugars | 6g |
| Dietary fibre | 2g |
| Sodium | 330mg |
| Calcium | 20mg |
| Iron | 4.5mg |
Step 1 |
Combine half the rice wine in a bowl with sesame oil, pepper and 1 teaspoon cornflour. Add beef and toss until evenly coated. Marinate for 10 minutes. |
Step 2 |
Place remaining rice wine and cornflour into a small bowl. Add black bean sauce, stock and sugar and combine until smooth. Set aside. |
Step 3 |
Heat a wok over high heat; spray with oil. Stir-fry beef in batches for 2-3 minutes until browned. Remove and set aside. |
Step 4 |
Return wok to high heat; spray with a little more oil. Add onion; stir-fry for 2 minutes or until softened. Add capsicum; stir-fry for 1-2 minutes. Return beef to wok with reserved sauce. Simmer for 2-3 minutes or until slightly thickened. Serve with rice. |
Recipe by: Chrissy Freer
First published: September 2009
