We’ve used beef mince here, cooking it until crispy to ramp up the flavour and texture. Black bean sauces vary in consistency so you may need to add more to taste, depending on the brand.
Our speedy beef stir-fry takes just 30min to make and is rammed full of delicious flavours.
Beef mince is fried with red chilli, garlic, and ginger and then gets simmered with a vegetable mix of your choice, in an umami black bean sauce to rival any Chinese takeaway. Ready in just 30min, it's a midweek winner!
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Yields:
4
Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Cal/Serv:
365
Ingredients
1 Tbsp. vegetable oil
500 g beef mince
1 red chilli, deseeded and finely chopped
3 garlic cloves crushed
5 cm piece fresh root ginger, peeled and finely grated
300 g pack stir-fry vegetable mix
75 g black bean sauce, we used Lee Kum Kee Black Bean Garlic Sauce, see intro
2 spring onions, finely sliced
Directions
Step 1Heat the oil in a large wok or frying pan over high heat and fry the mince,
breaking up any lumps with a
wooden spoon, until browned and
crispy all over (you’ll have to let
any juices that come out of the
meat bubble away first). Stir in
the chilli, garlic and ginger and
cook for 2min, until fragrant.
Step 2Stir through the vegetable mix,
black bean sauce, 100ml water and
plenty of seasoning and cook, stirring
occasionally, until the vegetables are
tender. Scatter over the spring onions
and serve with rice, if you like.
We've served ours with rice, but you can also serve with noodles if you like.
Chicken, pork, lamb or soya mince would make fantastic substitutes if you are catering for various dietaries, or just prefer the taste!
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
