READY IN ABOUT 35 MINS
1 Syn on EE
3 tbsp fermented black beans, washed and dried (I used a tin of black beans from Waitrose)
4 garlic cloves, peeled and crushed
2cm root ginger, peeled and grated (or lazy ginger!)
1 tsp sweetener
2 tbsp dark soy sauce
2 tbsp rice vinegar
1 level tbsp cornflour
Low cal cooking spray
700g lean beef fillet, all visible fat removed, cut into thin strips
1 onion, peeled halved and sliced
1/2 green pepper, 1/2 red pepper, 1/2 yellow pepper, descended and thinly sliced
200ml beef stock
1 level tbsp black bean sauce
Shredded spring onions, to garnish
Place the black beans in a bowl and squash them into a rough paste with the back of a spoon. Add the garlic and ginger and mix well.
Place the sweetener in another bowl with the soy sauce, vinegar and cornflour. Stir in the black bean mixture and mix well.
Spray a wok or large frying pan with low calorie cooking spray and place over a high heat. Stir-fry the beef in batches for 3-4 minutes, until the beef is just cooked through.(at this point I removed the beef from the pan and added it back after the next step as I didn’t want it over cooked)
Stir the black bean mixture into the pan, making sure all the beef is coated. Then add the onion, peppers and stock and stir thoroughly. Cook over a high heat for 4-5 minutes or until bubbling (I added the beef back at this point)
When the sauce has thickened, remove the pan from the heat and stir in the black bean sauce. Garnish with the spring onions.
Serve with rice or egg noodles