Beef & blackbean stir fry, Chinese broccoli
WRITTEN RECIPE AND DOWNLOADABLE RECIPE CARD BELOW
Blackbean sauce (salt in soy so please taste as you add)
Peanuts & shallot mix
PANTRY STAPLES: Cooking oil
ALLERGENS: Wheat, soy, garlic onion, nuts (peanuts)
Blackbean sauce: Ingredients: Light soy, oyster sauce, fermented black beans, garlic, spices, sugar, cornstarch. Contains: Wheat, soy, garlic, shellfish
Shallot & peanut: Ingredients: Peanuts, shallots, spice, oil. Contains: Onion, nuts (peanut)
1. Prepare the ingredients: Wash the vegetables. Slice the yellow squash into wedges. Thinly slice the spring onions.
2. Cook the rice and Chinese broccoli: Bring a medium saucepan of water to the boil. Wash the rice three times to remove the starch. Put the washed rice in the boiling water. Boil for 8 minutes or until cooked through. Stir halfway through to stop the rice from sticking. When cooked, strain the rice through a sieve over the chinese broccoli to blanch briefly.
3. Cook the beef and black bean stir fry: Meanwhile, heat a splash of oil in a medium frying pan over medium heat. Add the sliced beef and cook until lightly browned. Add the yellow squash, cook for one minute. Add the blackbean sauce and toss to combine.
4. To serve up: Divide the rice, beef and blackbean stir fry and chinese broccoli between serving plates. Sprinkle with the spring onion and peanuts and shallot mix.