Ingredients:
- 500g rump steak, cut into thin strips – see method below
- 1 tablespoon Black Bean Sauce
- 1 clove crushed garlic
- 1 tablespoon finely chopped fresh ginger
- 2 tablespoons oil
- 1 onion, thinly sliced
- 1/2 red capsicum, thinly sliced
- 1/2 carrot, thinly sliced
- 1/2 zucchini, thinly sliced
- 230g can Bamboo shoots, drained
- ½ cup water
- 2 teaspoons cornflour
- extra ¼ cup Black Bean Sauce
- ¼ cup dry sherry
- 1 tablespoon soy sauce
- 1 bunch bok choy
- 2 spring onions
Cook It Up!
- Fillet the Beef: take the slab of beef, and slice it across the grain, into two thinner slabs of beef! Mash the fillets with a meat mallet. Cut into strips.
- Combine the black bean sauce, garlic and ginger, pour over beef, and mix well. Marinate for 30 minutes.
- Heat the wok or large heavy based pan until very hot, add half the oil. Add the onion, capsicum, carrots, and zucchini and cook stirring for 2 minutes, add the bamboo shoots, cook a further minute. Remove to a warm plate.
- Reheat the wok, add remaining oil to hot wok, cook the beef in batches, remove and set aside.
- Turn heat down the medium, and add the combined water, cornflour, extra black bean, sherry and soy sauce to wok, cook until thickened.
- Return the vegetables and the beef, toss to combine.
- Serve immediately.
- Enjoy!