beef & black bean stir fry
  • Cooking Time: 10 minutes
  • Servings: 4
  • Preparation Time: 10 minutes
  • 400g hokkien noodles
  • 1 1/2 tbs olive oil
  • 500g lean beef stir-fry strips
  • 1 red capsicum, cut into thin strips
  • 230g water chestnuts, cut into 4cm pieces
  • 1 bunch baby bok choy, cut into 4cm pieces
  • 270g jar black bean stir fry sauce
  • 2 cups bean spout
  • 60g sliced cashews
  1. place noodles in a large heatproof bowl. cover with plenty of boiling water. set aside for 3 minutes. drain and separate.
  2. heat wok over high heat. once hot, add 1 tbs of oil. swirl the oil around the wok to coat the sides. add half the beef and stir fry for 1 - 2 minutes or until just cooked. transfer to a plate. repeat with the remaining beef.
  3. reheat wok over high heat. add capsicum and water chestnut. stir-fry for 1 - 2 minutes. add bok choy and 1 tbs water. cover and cook for 1 minutes or until leaves start to wilt.
  4. return beef to the wok with the noodles and black bean sauce. toss for 1 - 2 minutes or until heated through and well combined. remove from heat and toss in bean spouts. sprinkle with cashews and serve.