Black bean beef with onions and banana chillies

 

Make weeknight cooking easy with this quick and tasty black bean beef stir-fry.

Ingredients (serves 4)

• 60ml (1/4 cup) peanut oil
• 2 cloves garlic, thinly sliced
• 4cm piece ginger, cut into thin strips
• 2 eschalots, thickly sliced
• 3 spring onions, trimmed, cut into 3cm lengths
• 5 x 100g beef minute steaks, thinly sliced
• 200g snow peas, trimmed
• 1 red banana chilli, (see note) seeded, thinly sliced
• 1 yellow banana chilli, (see note) seeded, thinly sliced
• 225g jar black bean sauce
• Roasted cashews and steamed white rice (optional), to serve

Method

1. Heat oil in a wok over high heat. Add garlic and ginger, and stir-fry for 1 minute or until garlic is light golden. Add eschalots, spring onions and beef, and stir-fry for 2 minutes or until eschalots have softened. Add snow peas, banana chillies and black bean sauce, then stir-fry for a further 3 minutes or until sauce is heated through and vegetables are tender but still crisp. Season with salt and pepper.
2. Divide among bowls. Scatter with cashews and serve with rice, if using.

Notes

Tips: We used Lee Kum Kee Black Bean Sauce, available from supermarkets.
Banana chillies, also known as banana peppers, bullhorn peppers and bell peppers, are not hot, but sweet and juicy like capsicums.
They are available from selected supermarkets and greengrocers. For a variation, substitute lamb backstraps or pork schnitzels for the beef.