This DIY stir fry is based on a Kylie Kwong recipe and uses whole, salted black beans with their savoury, chocolate-y/Vegemite-y intensity.
We marinate raw beef strips with the black beans, flavoured with ginger and garlic.
In a separate sachet we provide a sauce prepped with a combination of black rice vinegar, oyster and soy sauces.
All you need to do is toss the beef and sauce in the wok with your own vegetables.
Add vegetables of your choice - broccoli, bok choy, choy sum, red pepper, spring onions, mushrooms.
Serve with family fried rice, coconut or basmati rice, or noodles.
LOWER CARB: Just double up on the veg - or serve over cauliflower "rice" or shirataki noodles.
Frozen product. Once defrosted, cook, and consume within 48 hours.
PLEASE NOTE: This product contains raw beef and should be fully cooked before consumption.
Defrost fully before cooking. Heat vegetable oil in a wok or large frying pan and stir-fry the marinated beef until browned but still rare. Remove to one side, reheat the wok and add your vegetables (any or all of broccoli, bok choy, choy sum, red pepper, spring onions, mushrooms - go for your life). Stir and flip till crisp but tender (a splash of water may help). Add the sauce and the cooked beef, toss through.