Beef and Black Bean Stir Fry

Ingredients

• 🍚Jasmine Rice, dry½ cup
• 🥩Beef Sirloin Steak, sliced into thin strips against the grain7 oz
• 🌽Cornstarch1 tsp
• 🥢Soy Sauce, divided1 tbsp
• 🥢Black Bean Sauce2 tbsp
• 🥢Rice Vinegar1 tsp
• 🍯Brown Sugar (light)1 tsp
• 🫚Ginger (ground)½ tsp
• 🫒Vegetable Oil, divided1½ tbsp
• 🫑Bell Pepper (green), seeded and sliced into 1-inch pieces1
• 🧅Red Onion, sliced into wedges½
• 🫛Snap Peas, trimmed½ cup
• 🧄Garlic, minced2 clove
• 🧅Scallions, sliced, white and green parts separated2
• 💧Wateras needed

Contains Corn, Garlic, Gluten, Onion, Soy, Sulphites. AI-generated, checked against common allergens; always check labels.

Method

1. 1

   Cook the Jasmine Rice

   In a small saucepan, combine ½ cup (100g) Jasmine Rice with ¾ cup (180ml) water. Bring to a boil over high heat, then reduce to a low simmer, cover tightly, and cook for 15 minutes. Once finished, remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

   20 min
2. 2

   Marinate the beef

   In a medium mixing bowl, toss 7oz (200g) Beef Sirloin Steak strips with 1 tsp (5g) Cornstarch and ½ tbsp (7.5ml) Soy Sauce. Mix thoroughly until the beef is evenly coated and let it sit while you prepare the remaining ingredients.

   5 min
3. 3

   Prepare the stir fry sauce

   In a small jar or bowl, whisk together 2 tbsp (30ml) Black Bean Sauce, the remaining ½ tbsp (7.5ml) Soy Sauce, 1 tsp (5ml) Rice Vinegar, 1 tsp (5g) Brown Sugar (light), and ½ tsp (2g) Ginger (ground) until the sugar is dissolved.

   2 min
4. 4

   Sear the beef

   Heat 1 tbsp (15ml) Vegetable Oil in a large skillet or wok over high heat until shimmering. Add the marinated Beef Sirloin Steak in a single layer and sear without moving for 90 seconds, then stir and cook for another minute until browned but not fully cooked through. Transfer the beef to a clean plate.

   3 min
5. 5

   Sauté the vegetables

   Wipe the skillet if needed and add the remaining ½ tbsp (7.5ml) Vegetable Oil. Add 1 Bell Pepper (green) pieces, ½ Red Onion wedges, and ½ cup (75g) Snap Peas. Stir-fry over high heat for 3 minutes until the vegetables are vibrant and slightly charred on the edges.

   3 min
6. 6

   Combine and sauce

   Add 2 minced Garlic cloves and the white parts of 2 Scallions to the skillet, stirring for 30 seconds until fragrant. Return the beef and any juices to the pan, then pour in the prepared stir fry sauce. Toss everything together for 1-2 minutes until the sauce bubbles and thickens, coating every piece evenly.

   2 min
7. 7

   Garnish and serve

   Spoon the fluffy Jasmine Rice into a bowl. Top with the Beef and Black Bean Stir Fry and garnish with the green parts of the Scallions. Serve immediately while hot.

   2 min

Nutrition per serving