Beef in black bean sauce

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)

Ingredients:

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

Nutrition Info.:

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.