Peppery Black Bean Beef & Capsicum
with Veggie Fried Rice
This stir-fry doesn't fall short on flavour. Together the black bean sauce sauce and soy sauce create a delightful balance of sweet and savoury flavours, which the juicy beef and vibrant veggies happily soak up. The fluffy rice and crispy shallots complete the dish, giving you some major crunch action as well!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1
capsicum
1 bunch
spring onion
1 bag
green beans
½ sachet
black peppercorns
1 packet
beef strips
1 packet
cornflour
(May be present: Gluten, Milk, Peanut, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1 packet
sweet black bean sauce
(Contains Sesame, Soy, Gluten, Wheat;)
1 packet
crispy shallots
1 packet
garlic paste
Not included in your delivery
olive oil
1
eggs
(Contains Egg;)
1 tbs
soy sauce (for the rice)
1 tbs
soy sauce (for the sauce)
(Contains Gluten, Soy;)
Nutritional Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until almost tender, 10 minutes. Drain.
• Thinly slice capsicum and spring onion. Trim green beans and roughly chop. • Crush black peppercorns (see ingredients) with a pestle and mortar, or in their sachet using a rolling pin.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook green beans, until tender, 3-4 minutes. • Add spring onion, garlic paste and then crack the egg into the pan and scramble until cooked through, 1 minute.
• Add rice and the soy sauce (for the rice), stirring until combined, 1-2 minutes. • Season with salt and pepper. Transfer to serving bowls and cover to keep warm.
• In a medium bowl, combine capsicum, beef strips and cornflour and a generous pinch of salt and pepper. • Wipe out frying pan and return to high heat with a generous drizzle of olive oil. • When the oil is hot, shaking off excess flour, cook beef and capsicum in batches until browned and cooked through, 2-3 minutes. • Add sweet black bean sauce, crushed peppercorns, the soy sauce (for the sauce) and return beef and capsicum tossing to combine, 1 minute.
• Top veggie fried rice with peppery black bean beef. Spoon over sauce from pan to serve. • Sprinkle over crispy shallots to serve. Enjoy!