Beef in black bean sauce

Whip up dinner in a flash with this classic beef in black bean sauce. Makes for great leftovers too.

Ingredients (serves 4)

• 2 teaspoons cornflour
• 1 tablespoon soy sauce
• 1 tablespoon black bean sauce
• 1 tablespoon hot chilli sauce
• 1/4 cup chicken stock
• 1 1/2 tablespoons peanut oil
• 750g beef rump steak, trimmed, very thinly sliced
• 1 medium brown onion, cut into wedges
• 1 medium green capsicum, cut into 2cm pieces
• 1 garlic clove, crushed
• 2cm piece fresh ginger, peeled, grated
• 100g cup mushrooms, sliced
• 3 green onions, cut into 5cm lengths

Method

1. Whisk cornflour and soy sauce in a jug until smooth. Stir in black bean sauce, chilli sauce and stock.
2. Heat a wok over medium-high heat. Add 1 tablespoon oil. Swirl to coat. Cook beef, in batches, for 1 to 2 minutes or until browned. Transfer to a bowl.
3. Heat remaining oil in wok. Add brown onion. Stir-fry for 2 minutes or until softened. Add capsicum, garlic and ginger. Stir-fry for 3 to 4 minutes or until capsicum is just tender. Add mushroom. Stir-fry for 2 minutes or until softened.
4. Return beef and juices to wok. Add sauce mixture. Stir-fry for 2 to 3 minutes or until sauce boils and thickens. Add green onion. Toss to combine. Serve.