beef and black bean stir-fry
with kelp noodles
- 1 tablespoon sesame oil
- 800g beef rump steak, trimmed and thinly sliced
- 3 cloves garlic, thinly sliced
- 200g shredded purple kale
- 680g kelp noodles+, rinsed under boiling water
- en choy (amaranth) leaves++, to serve
- shiso leaves and black sesame seeds, to serve
black bean marinade
- ⅓ cup (80ml) oyster sauce
- 1 tablespoon honey
- ¼ cup (40g) fermented black beans
- ⅓ cup (80ml) water
- To make the marinade, place the oyster sauce, honey, black beans and water in a bowl. Mix to combine.
- Heat the oil in a large wok or frying pan over high heat. Add the beef and garlic and cook for 1–2 minutes. Add the marinade and kale. Cook, stirring, for 1–2 minutes. Add the noodles and toss to combine.
- Divide between bowls and top with the en choy, shiso and sesame seeds to serve. Serves 4.
+ Made from seaweed, kelp noodles are low-calorie but high in nutrients. Find them in health food shops. If you can’t find them, substitute with rice vermicelli noodles.
++ En choy is an Asian green with a similar taste to spinach. Find the leaves in specialty food stores, Asian grocers and online.
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