Beef and black bean stir-fry

Name: Beef and black bean stir-fry
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 400g hokkien noodles; 1 1/2 tbsp olive oil; 500g lean beef stir-fry strips; 1 red capsicum, cut into thin strips; 230g can water chestnuts, drained, thickly sliced; 1 bunch baby bok choy, washed, cut into 4cm pieces; 270g jar black bean stir-fry sauce; 2 cups bean sprouts; 60g sliced cashews

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Prep Time: 10 minutes

Cook Time: 10 minutes

Total: 20 minutes

Servings: 4

Cost: $8.69 /serving

Author : Alison Turner

bean sprouts asian bok choy

Ingredients

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400 grams hokkien noodles1 1/2 tbsp olive oil500 grams lean beef stir-fry strips1 red capsicum, cut into thin strips230 grams can water chestnuts, drained, thickly sliced1 bunch baby bok choy, washed, cut into 4cm pieces270 grams jar black bean stir-fry sauce2 cups bean sprouts60 grams sliced cashews

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Instructions

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Step 1

Place noodles in a large heatproof bowl. Cover with plenty of boiling water. Set aside for 3 minutes. Drain and separate.

Step 2

Heat wok over high heat. Once hot, add 1 tablespoon of the 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.

Step 3

Reheat wok over high heat. Add capsicum and water chestnuts. Stir-fry for 1-2 minutes. Add bok choy and 1 tablespoon water. Cover and cook for 1 minute or until leaves start to wilt.

Step 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 sprouts. Sprinkle with cashews and serve.