Scottish Daily Mail
200g beef fillet, thinly sliced 1 tbsp mirin (or sherry) 2 tbsp soy sauce 2cm root ginger, grated 1 garlic clove, finely chopped 1 red chilli, deseeded and finely diced (or 1 tsp chilli flakes) ½ 400g tin black beans 1 tbsp coconut or rapeseed oil 150g asparagus, cut into 3cm batons 100g mange tout or sugar snap peas, chopped into thin sticks (optional) 1 tsp sesame oil (optional) 2 tsp sesame seeds Handful of coriander leaves, torn
• CALORIES 250 • PROTEIN 27g • FAT 13g• FIBRE 3g • CARBS 5g
MIX the mirin, ½ tbsp soy sauce, ginger, garlic and chilli in a bowl and marinate the beef for 30 mins. In a separate bowl, marinate the black beans in ½ tbsp soy sauce. Place a wok over a high heat, add the oil and then the beef and stir-fry for 2 mins, or until the meat is brown. Add the asparagus, mange tout, black beans and sesame oil and reduce the heat, then stir in 2 tbsp hot water and the remaining soy sauce and stir-fry gently for another min until the vegetables are tender. Season and sprinkle over the sesame seeds and coriander leaves. Serve with cauliflower rice.