Chilli beef and bean stir-fry recipe
Rustle up this sizzling stir-fry with beef and black beans for a great Chinese takeaway-inspired dinner. It's packed with fiery chilli and garlic and is so easy to make. What's more, it's dairy-free!
See method- Serves 6
- 10 mins to prepare and 30 mins to cook
- 282 calories / serving
- Dairy-free
- Healthy
Ingredients
- 50g Lee Kum Kee chilli-garlic sauce
- 2 onions, 1 roughly chopped, 1 thinly sliced
- 3 garlic cloves
- 4 tbsp tomato purée
- 1 tbsp sunflower oil
- 750g pack lean beef mince
- 220g green beans, trimmed
- 120g sachet black bean stir-fry sauce
- 400g black beans in water, drained
- 225g tin water chestnuts, drained
Each serving contains
- Energy
- 1185kJ 282.0kcal
- Fat
- 8g
- Saturates
- 3g
- Salt
- 1.7g
- Sugars
- 8g
of the Reference intake
Carbohydrate 17.9gProtein 31.5gFibre 5.9g
Method
- Put the chilli-garlic sauce, chopped onion, garlic and tomato purée in a food processor with 200ml water and blitz to a smooth paste.
- Heat the oil in a large nonstick frying pan over a medium heat and fry the mince and sliced onion for 5-8 mins until the mince is browned. You may and it easier to do this in batches.
- Stir in the chilli paste. Simmer over a low heat, stirring, for 10-15 mins until the mince is cooked through. Meanwhile, boil the green beans for 2-3 mins. Drain and set aside.
- Add the black bean sauce and black beans to the beef, increase the heat to high and fry for another 5 mins until the sauce is reduced and glazes the beef and beans. Stir in the green beans and water chestnuts and cook for 1-2 mins more to heat through.
- See more Chinese recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
