Start Shopping
Back to Home
Beef and black bean stir fry strips with sauce

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 container 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.  

Rump steak, Shaoxing wine, sugar, cornflour, salted black beans, ginger, garlic, oyster sauce, black rice vinegar, soy sauce, sesame oil.
CONTAINS:
Gluten, Shellfish, Sesame, Soy.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Dairy, Fish, Egg, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
 PER 100G (RAW)PER SMALL SIZE
ENERGY469.2kj2130.3kj
PROTEIN14.7g66.8g
FAT TOTAL2.6g11.9g
- SATURATED.8g3.6g
CARBS6.5g29.4g
- SUGARS3.5g16.1g
SODIUM394.1mg1789.4mg
  • Individual:Serves one adult.
  • Small:Serves two adults.
  • Large:Serves 4-5 adults.
  • Extra Large:Serves 6 adults.

Add vegetables of your choice - broccoli, bok choy, choy sum, red pepper, spring onions, mushrooms.

Serve with mixed stir fry greens/Asian greens and/or rice or noodles.

LOWER CARB: Just double up on the veg - or serve over cauliflower "rice" or shirataki noodles.

PLEASE NOTE: This product contains raw beef and should be fully cooked before consumption.

TO COOK: Defrost marinated meat and sauce 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.  

DEFROST INFORMATION: May be cooked straight from frozen or defrosted overnight in the fridge.  Keep refrigerated and cook and consume within 48 hours. For a quick defrost, place sealed bag in room temperature water and ensure that you finish cooking within 2 hours of starting the defrosting process.