Читать книгу Great Family Food - Kevin Dundon - Страница 27

500g/1lb 2oz beef fillet, sliced into very thin strips

1 tbsp sunflower oil

250g/9oz green vegetables, sliced (such as broccoli, mangetout or French beans)

beef or vegetable stock (optional)

350g/12oz egg noodles

1 bunch of spring onions, trimmed and chopped

110g/4oz beansprouts toasted sesame seeds, to garnish

Black Bean Sauce:

2 red chillies, roughly chopped and deseeded (unless you prefer a very hot dish)

2 garlic cloves, peeled

2.5cm/1in piece of fresh root ginger, peeled

100ml/3¹/₂fl oz/scant ¹/₂ cup soy sauce

100ml/3¹/₂fl oz/scant ¹/₂ cup beef stock

1 × 110g/4oz tin of black beans, drained

2 tsp sugar

2 tsp Thai fish sauce juice of 1 lime pinch of salt

1 Begin with the black bean sauce, which can be made up and stored in the refrigerator for up to 2 weeks. Place all of the ingredients for the sauce into a food processor and blitz at medium speed for 3-4 minutes, or until it is completely smooth

2 Heat a large frying pan or wok, add the oil and fry off the meat until almost cooked. Add the vegetables and quickly fry them, using a little stock if the mixture gets too dry.

3 Bring a large pan of water to the boil. Add the noodles with a pinch of salt and cook according to the packet instructions, around 6-8 minutes. Drain.

4 Pour half the black bean sauce into the beef mixture and bring the mixture to a rapid boil. The remaining sauce can be stored in the refrigerator for up to 2 weeks.

5 Add the chopped spring onions to the beef together with the beansprouts just before you serve the dish. Pile the beef and sauce on top of the noodles and serve immediately, garnished with toasted sesame seeds.