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
  1. To make the marinade, place the oyster sauce, honey, black beans and water in a bowl. Mix to combine.
  2. 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. 
  3. 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.

RATE THIS RECIPE:
Reader ratings (4.00) 43211

There are no comments for this entry yet.

YOU MIGHT ALSO LIKE

JOIN OUR NEWSLETTER

SIGN UP WITH YOUR EMAIL BELOW:

REGISTER

join the club

Become a member of donnahay.com and receive VIP offers, behind-the-scenes previews and exclusive content direct to your inbox