• 750 g (1½ lb) minute steak
  • 2 tablespoons groundnut oil
  • 1 onion, thinly sliced
  • 100 g (3½ oz) mangetout, halved lengthways
  • 1 garlic clove, finely chopped
  • 15 g (½ oz) fresh ginger root, peeled and finely chopped
  • 1 small red chilli, finely chopped
  • 200 g (7 oz) jar black bean sauce
  • salt and pepper

Trim the steak of all fat and then cut the meat into thin slices across the grain. Heat half the oil in a wok or large frying pan, add the beef, in 2 batches, and cook, stirring, until well browned all over. Transfer to a bowl.

Heat the remaining oil in the pan, add the onion and mangetout and stir-fry for 2 minutes. Add the garlic, ginger and chilli and stir-fry for 1 minute. Add the black bean sauce and cook, stirring, for 5 minutes or until the sauce begins to thicken. Season to taste with salt and pepper and serve immediately with steamed rice or egg-fried rice.

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