BEEF, TOFU & BLACK BEAN STIR-FRY
SERVES 4 PREP 20 MINS COOK 15 MINS PER SERVE 1980kj 2 tbsp vegetable oil 300g firm tofu, drained, sliced 250g rump steak, thinly sliced 1 red capsicum, seeded, sliced 100g green beans, trimmed, halved 2 garlic cloves, crushed ½ cup black bean sauce 440g packet fresh egg noodles 2 baby pak choy, quartered lengthways sweet chilli sauce, to serve
In a wok or large frying pan, heat oil on high. Pat tofu dry with paper towel. Stir-fry 3-4 mins until golden. Transfer to a plate. Keep warm. Stir-fry beef 1-2 mins to seal and brown.
Add capsicum, beans and garlic to wok and stir-fry 1-2 mins until tender crisp. Add sauce and bring to simmer.
Return tofu to wok with noodles and pak choy stems. Stir-fry 1-2 mins. Toss pak choy leaves through to just wilt. Serve accompanied with sweet chilli sauce.
$ 3.25 PERSERVE