Tender beef strips, mushrooms, green peppers and onions in a ginger, garlic and black bean sauce served with stir-fried egg noodles.
10 mins prep + 8 mins cook = 18 mins total :: 2 servings @ 413 cals per serving :: one-off wonder :: lazy leftovers
Ingredients:
* 350g organic frying steak
* 1 green pepper
* 1 red onion
* 2 large flat mushrooms
* 100ml of black bean sauce (1 sachet)
* 1 garlic clove
* 1 inch of fresh ginger
* 1 red chilli
* 200g medium egg noodles
* 1 tbsp sunflower oil
Directions:
1. Slice the beef into strips by using a very sharp knife and cutting along the grain of the meat (you could buy pre-cut beef to save even more time).
2. Prepare the vegetables by wiping the mushrooms with a damp cloth and cutting them into 1cm slices; chopping the green pepper into 1 inch pieces and the red onion in to wedges.
3. Peel the ginger and cut into very thin strips; peel and crush the garlic and slice the chilli very thinly (discarding the seeds if you prefer a milder result).
4. Heat the oil in a large pan or wok on a very high heat and boil a kettle of water.
5. When the oil is really hot, after a minute or so, add half the garlic and ginger and stir-fry for a minute to release the flavour before adding the beef and stir-frying for 3-4 minutes, taking care that it doesn’t stick to the pan or burn.
6. Whilst you’re frying the beef, add a saucepan to another hob ring, adding the boiling water to the saucepan and turning up the heat to high to bring back to the boil instantly, then add the noodles and cook to pack instructions (around 4 minutes).
7. When there’s 3 minutes left before the noodles are ready, add the mushrooms, green pepper, onion, chilli and remaining garlic and ginger to the beef and stir-fry for 2 minutes to soften slightly, before adding the black bean sauce and stir-frying for the final minute.
8. Drain the noodles thoroughly, cut into shorter pieces using a sharp knife or scissors and add to the beef, stirfrying for another minute to absorb the flavours and serve.
Foodwitch Factoid:
Serve with jasmine rice instead of noodles, adding on an extra 6 minutes to the cooking time and simply serving as an accompaniment rather than adding to the beef at the final stage. You can also cook an extra portion to enjoy the next day for lunch or use a saved plastic takeaway container to store in the freezer to create your own healthy ready meal for when you haven’t got time (or the inclination) to cook.
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