Black Bean Beef Stir-Fry

• Beef steak(500 g)
• Jasmine Rice(250 g)
• Black Beans(240 g)
• Bell pepper(2)
• Green beans(200 g)
• Onion(1)
• Garlic(3 cloves)
• Ginger(1 tbsp)
• Soy sauce(3 tbsp)
• Oyster Sauce(2 tbsp)
• Sesame oil(1 tbsp)
• Cornstarch(2 tsp)
• Brown sugar(1 tsp)
• Vegetable oil(2 tbsp)
• Black pepper(½ tsp)
• Spring Onion(3)optional
• Sesame seeds(2 tsp)optional

Method

1. 1

   Thinly slice the {Beef steak}. Slice the {Bell pepper}, trim the {Green beans}, thinly slice the {Onion}, mince the {Garlic}, grate the {Ginger}, and slice the {Scallions} if using.

   ~10 min

2. 2

   Cook the {Jasmine Rice} in a saucepan with 500ml water until tender, about 12 minutes. Cover and let it steam off the heat while you finish the stir-fry.

   ~12 min

3. 3

   Mash the {Black Beans} with the {Soy sauce}, {Oyster Sauce}, {Sesame oil}, {Cornstarch}, {Brown sugar}, and a splash of water to make a thick, spoonable sauce.

   ~2 min

4. 4

   Heat a wok or large frying pan over high heat. Add {Vegetable oil}, then stir-fry the {Beef steak} with the {Black pepper} for 2–3 minutes until lightly seared and just cooked through. Transfer to a plate.

   ~3 min

5. 5

   Add the {Onion}, {Bell pepper}, and {Green beans} to the pan and stir-fry for 3 minutes until bright and just tender. Stir in the {Garlic} and {Ginger} for 30 seconds.

   ~4 min

6. 6

   Return the {Beef steak} to the pan, add the black bean sauce, and toss for 1–2 minutes until the sauce turns glossy and coats the beef and vegetables. Serve over the rice, topped with {Scallions} and {Sesame seeds} if using.

   ~2 min