Beef in Black Bean Sauce
Beef in Black Bean Sauce



  • 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
  • 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.
45 mins
4 serving

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