Black Bean Beef Stir Fry
Recipe by Jacqueline Alwill
Serve 4 | 
Prep 5-7 min | 
15 minutes
Ingredients:
- 360g dried udon noodles (750g cooked)
- 500g beef mince
- 2 tsp sesame oil
- 2 tsp extra virgin olive oil
- 1 medium red onion, finely sliced
- 1 cup finely sliced carrot sticks
- 1 red capsicum, finely sliced
- 1 yellow capsicum, finely sliced
- 4 cloves garlic
- ½ tsp ginger, grated
- 2 cups finely sliced kale
- 2 cups wombok/Chinese cabbage
- 2 cups fresh coriander leaves and spring onion, to serve
- 2 tbsp chopped peanuts
- Sriracha, to serve
Sauce:
- ⅓ cup black bean sauce
- 1½ tbsp white miso
- 2 tbsp light soy sauce
- 2 tsp apple cider vinegar
Method
- Cook the dried udon nooles in a pot of boiling water according to packet instructions, drain, rinse with cold water to prevent sticking and set aside.
- Heat a large saute pan or wok over medium to high heat add 1 tsp sesame and tsp extra virgin olive oil to the pan to coat, then add the beef mince and cook to brown off the meat. Once cooked, transfer to a bowl and set aside.
- Add remaining olive and sesame oil, then add red onion, carrots, red capsicum and yellow capsicum and cook for 3 minutes, tossing throughout.
- Add the sliced garlic and ginger and cook for 30 seconds. Then add the wombok and kale and cook for 2 minutes, tossing throughtout. The vegetables should be tender, not soggy. Add the mince back into the pan with the noodles, toss and cook to heat through.
- Whsik the ingredient together for the sauce. Once the beef and noodles are heated through, turn off the heat, then pour the sauce through the ingredients and toss once more. Divide between bowls, garnish with coriander, chopped peanut and spring onion and serve with sriracha on the side.
NOTE: For a vegetarian option replace the beef with 2 X 400g tin lentils, rinsed and drained.
