Black bean beef

Tastes better than a takeaway and is just as quick to prepare.

SERVES 4

• 500g (1lb 2oz) rump steak

• 2tbsp vegetable oil

• 2 garlic cloves, sliced

• 2.5cm (1in) fresh ginger, finely chopped

• 2tbsp black bean sauce

• 1 each red and yellow pepper, sliced

• 1 red onion, finely sliced

• Large handful fresh coriander, chopped

• Egg fried rice and peas, to serve

FOR THE MARINADE

• 1tsp caster sugar

• 2tsp soy sauce

• 2tsp Chinese rice wine or dry sherry

• 11/2tsp cornflour

• 1tbsp vegetable oil

1 In a bowl, mix marinade. Trim fat from steaks and slice into finger-width pieces. Add to marinade, mix and set aside for 20min, if you have time.

2 Heat 1tbsp oil in a wok over high heat. Add garlic, ginger and black bean sauce. Fry for 1min. Add peppers and onion and fry for 2min. Empty into a bowl.

3 Add remaining oil and beef mixture to wok. Stir-fry for 3min. Return the vegetables to wok with 150ml (¼ pint) water. Bubble for 2min; season to taste. Serve with egg fried rice, peas and coriander.

PER SERVING (WITHOUT RICE): CALS 358; FAT 21G; SAT FAT 6G; CARBS 12G