Chilli Beef and Bean Stir-Fry Recipe


Rustle up this sizzling stir-fry with beef and black beans for a great Chinese takeaway-inspired dinner. It's packed with fiery chilli and garlic and is so easy to make. What's more, it's dairy-free!


Serves 6 - 10 mins to prepare and 30 mins to cook - 282 calories / serving



Ingredients
50g Lee Kum Kee chilli-garlic sauce
2 onions, 1 roughly chopped, 1 thinly sliced
3 garlic cloves
4 tbsp tomato purée
1 tbsp sunflower oil
750g pack lean beef mince
220g green beans, trimmed
120g sachet black bean stir-fry sauce
400g black beans in water, drained
225g tin water chestnuts, drained

Shop Ingredients from Tesco

Put the chilli-garlic sauce, chopped onion, garlic and tomato purée in a food processor with 200ml water and blitz to a smooth paste.

Heat the oil in a large nonstick frying pan over a medium heat and fry the mince and sliced onion for 5-8 mins until the mince is browned. You may and it easier to do this in batches.

Stir in the chilli paste. Simmer over a low heat, stirring, for 10-15 mins until the mince is cooked through. Meanwhile, boil the green beans for 2-3 mins. Drain and set aside.

Add the black bean sauce and black beans to the beef, increase the heat to high and fry for another 5 mins until the sauce is reduced and glazes the beef and beans. Stir in the green beans and water chestnuts and cook for 1-2 mins more to heat through.

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