What you'll need: 300g beef fillet, finely sliced 2 tbsp vegetable oil 200g of kale or cavolo nero leaves, washed and trimmed 2 finely sliced cloves of garlic 3cm piece of ginger, peeled and finely sliced 1 red chilli, deseeded and finely chopped 3 tbsp black bean sauce 3 tbsp
What you'll need:
- 300g beef fillet, finely sliced
- 2 tbsp vegetable oil
- 200g of kale or cavolo nero leaves, washed and trimmed
- 2 finely sliced cloves of garlic
- 3cm piece of ginger, peeled and finely sliced
- 1 red chilli, deseeded and finely chopped
- 3 tbsp black bean sauce
- 3 tbsp beef stock
- 220g long grain rice, cooked, to serve
Time: 45 minutes
First of all, stir fry your beef slices in a hot wok with a tbsp of oil for a minute or two, or until browned on both sides. Transfer the beef to a sieve suspended over a bowl, and set aside.
Bring the wok back to the heat along with the other tbsp of oil, and toss in the green leaves. Stir fry for a minute, or until wilted. Once done, add the ginger, chilli, and garlic, and stir fry for a further minute.
Stir in the black bean sauce and beef stock, stir well, and cook for another two minutes over a moderate heat, then return the beef back to the wok along with the juices. Heat through, and serve with a bed of long grain rice.
This dish will go brilliantly with a rich, intense, and dark fruit flavour of Nero d'Avola. Pair this with the Unico Zelo 'The River' Nero d'Avola 2018. This wine is going to go well with really hearty food so this two should be a winning combo!
There you have it -- a recipe for Beef in Black Bean Sauce!
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