Beef stir-fry with black bean sauce

Beef stir-fry with black bean sauce

From the kitchen of BEVERLEY19

servings | 4
estimated Points® per serving | 8

300g (10½ oz) lean grilling teak, trimmed of fat
1 tbsp soy sauce
1 tbsp dry sherry
2 tsp sugar
2 tbsp vegetable oil
2 onion, cut into chunks
1 yellow or red pepper, deseeded and cut into chunks
1 carrot, sliced thinly
115g (4oz) mangetout, halved
1 tbsp black bean sauce
2tsp sesame seeds

1. Slice steak into thin strips and then mix well with soy sauce, sherry, sugar and cornflour. Set aside for 10 minutes.
2. Heat a non-stick wok or large frying pan until very hot, add oil and then heat until just smoking. Quickly stir in marinated beef, tossing and turning in pan for approximately 1 minute.
3. Remove beef with a slotted spoon and reheat pan, adding 3 tbsp of water.
4. Stir in vegetables and cook over a high heat for 2 minutes (most of the water will evaporate).
5. Return beef to pan, mix in black bean sauce, reheat and serve immediately, sprinkled with sesame seeds, accompanied by 1 medium pitta bread and a mixed side salad with fat free salad dressing.