Welcome to CBHS Cooks! Every month, a member of the CBHS family will be sharing one of their favourite recipes for you to try at home. This month's recipe has been provided by Grace. While she loves take-away stir-fry, she prefers hers with less salt, and uses this tasty mix to get the flavours the way she likes them.
30g Chinese salted black beans
20g Korean chili paste
Sauce (1 tbs Indonesian sweet soy sauce or Kecap Manis, 1tbs mirin, 1 tbs white wine vinegar, 1 tbs soy sauce)
Grass fed beef – either stir-fry strips or rump steak
100g vermicelli noodles or 1 cup of rice
1 red onion
1 large Broccoli
- Marinate Beef
Rinse the beans under cold water then drain well. Mix the chili paste and sauce in a bowl until smooth. Add the beans and beef strips and toss to coat. Set aside to marinate and bring a kettle to the boil.
- Prepare noodles or rice
Place the vermicelli noodles in a heat proof bowl and cover with boiling water. Stand for 3 minutes or until soft. Drain well.
Alternatively, cook one cup of rice for 12 minutes.
- Prepare stir-fry
Peel and finely shred or grate the ginger. Thinly slice the red onion. Trim the broccoli into florets and slice the stalk into rounds.
- Sear beef
Heat 2 tablespoons of oil in a wok or deep fry pan over high heat. Drain the beef, reserving the marinade. Stir fry the beef for 1-2 mins until browned. Remove from the pan.
- Stir fry
Heat 2 tbs of oil in the same pan over medium heat. Stir fry the ginger for 10 secs or until fragrant. Add the onion and stir fry for 1 min then stir in the broccoli and stir fry for 1 min, adding 1tbs of cold water until broccoli is bright green.
- Finish cooking.
Stir in the reserved marinate and beef and cook for 2 mins or until the broccoli is tender. Add the noodles and stir fry until heated through.