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How to make Beef and black bean stir fry with zucchini

Yield = 4
Prep time: 0:15
Cook time: 0:10
Total time: 0:25

Ingredients

  • 1 x 450g pkt Bamboo Pot Rice Noodles
  • 60ml (1/4 cup) Massel chicken style liquid stock
  • 2 tablespoons black bean sauce
  • 2 teaspoons peanut oil or olive oil
  • 400g lean beef rump steak, thinly sliced
  • 2 garlic cloves, finely chopped
  • 3cm-piece fresh ginger, peeled, cut into matchsticks
  • 3 shallots, ends trimmed, cut into 3cm lengths
  • 4 zucchini, peeled lengthways into ribbons
  • 1 1/2 tablespoons brown sugar
  • 1/3 cup fresh Thai basil leaves
  • 45g (1/4 cup) cashew nuts, coarsely chopped

Method

  • Step 1 Cook the noodles following packet directions or until tender. Combine the stock and sauce in a small bowl.
  • Step 2 Heat a wok over high heat. Add half the oil and heat until just smoking. Swirl Zucchini Shiny-skinned with pale, juicy flesh, this summer squash is great in soups and stir-fries or stuffed with rice and baked. to coat. Add half the beef and stir-fry for 2 minutes or until just browned. Transfer to a bowl. Repeat with remaining beef.
  • Step 3 Heat remaining oil in the wok. Add the garlic, ginger and pale section of shallot. Stir-fry for 30 seconds or until aromatic.
  • Step 4 Add the noodles, stock mixture, beef, zucchini and remaining shallot. Sprinkle with sugar. Stir-fry for 1-2 minutes or until zucchini is tender and noodles are heated through. Divide among serving dishes. Top with the basil and cashew to serve.