Beef, Black Bean and Cashew Stir Fry
You can’t go past Donna Hay for a quick de la quick dinner. And if you are really missing all that black in your life (now that colour has taken over) here’s your opportunity. I love to cook this up when I can’t think of anything else to cook, especially when I want some juicy red meat .
200 g of fresh rice noodles
1 tabs oil
1 teasp sesame oil
300g steak or lamb or whatever you want and cut it into snazzy little strips
4 green onions (as in spring onions) chopped nochalantly
1 tabs black bean sauce
1 tabs of black beans if you have some lurking in the fridge (rinsed and squished please)
1 teasp of lemon or lime juice
¼ cup of beef stock
A bunch of spinach or bok choi or anything green
2 tabs of roasted cashews or almonds
·Throw the noodles in a bowl of water, to soak them and get them ready for their big night
·Then drain them and set aside ready for their close up.
·Heat up the oils: sesame and the other non designer olive oil and stir fry the strips of beef so they are cooked to your liking.( and not anyone else’s: you are in charge remember).
·Toss onto a plate to chill out and rest for their next scene.
·Add the spring onions, the black bean sauce, the lemon juice and the stock to the wok .
·Give it a cook so that it thickens a little
·Add the green is good vegetables and give it a good old stir fry.
·Note: there is no garlic in this recipe but you can add it if you want a bit of zing
·Serve with the beef on the noodles (don’t worry about heating them up too much) and sprinkled with the cashews
Healthy and delicious and ready to eat in a thrice (how can they say that black is outre?)