Beef & Blackbean Noodles

We typically use 1 large porterhouse steak in this recipe and cut it into strips, however sirloin or eye fillet work just as well.

This recipe is low in fat & saturated fat, low sugar and good source of protein

Ingredients

• Hokkien noodles, thin (100g)
• 2 tsp oil, we used olive oil but veg or peanut is good
• 1 large rump or porterhouse steak, sliced 200g
• 1/2 onion sliced
• 1/2 red capsicum (bell pepper) sliced
• 2 tbsp. kecup manis (sweet soy)
• 2 tbsp. black bean sauce
• 1/2 small broccoli cut into florets
• 2 cloves garlic, crushed
• 1/4 tsp chilli paste (or fresh)
• Pepper
• 1 tsp. cornflour mixed with a little cold water in a cup
• 1 cup water

Method

1. In a large heatproof bowl place noodles and cover with hot boiling water and soak for 2 minutes.  Drain, keeping aside 1/2 cup of the water.
2. Heat 1/2 the oil in a wok or large frypan & add onion and capsicum and stir fry for 5 minutes, take out and set aside.
3. Pour 1/2 cup of hot water into pan and simmer broccoli with crushed garlic until half cooked. Place in bowl with the onion mixture. 
4. Now add the remaining oil to the pan and brown beef until seared on all sides, around 3-4 minutes. Add chilli and season with cracked pepper.
5. Include back to pan the onion, capsicum and broccoli with the meat, stir for a minute and add the black bean andkecup manis sauce, stirring. Now add the cornflour mixed with a little cold water, stirring. You might need to add a little more water if sauce becomes too thick.
6. Place noodles in 2 bowls and the beef mixture on top and serve immediately.