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This is a great one for our fast moving followers!


Black Bean Beef Stir-Fry




  • 60ml 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 steaks, thinly sliced
  • 200g snow peas, trimmed
  • 1 red bell pepper seeded, thinly sliced
  • 1 yellow bell pepper seeded, thinly sliced
  • 225g jar black bean sauce
  • Roasted cashews and steamed white rice (optional), to serve


  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, bell peppers  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 (optional)


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