Ingredients
1 Tbsp | Vegetable oil |
1 Tbsp | Ginger, finely grated |
750 g | Beef rump steaks, trimmed (Main) |
2 | Red chillies, long, halved and seeds removed (Main) |
4 | Spring onions, chopped |
¼ cup | Sweet sherry |
¼ cup | Black bean sauce (Main) |
1 to serve | Egg noodles |
Directions
- Heat a large wok or non-stick frying pan over high heat. Mix the oil and ginger in a bowl and brush the mixture on the steak.
- Cook for 3-4 minutes each side or until cooked to your liking. Remove from the pan and keep warm.
- Add the chilli and spring onion to the pan and cook for 1-2 minutes or until softened.
- Add the sherry and black bean sauce and cook for a further 1 minute. Slice the steak, spoon over the sauce and serve with the noodles.
* Black bean sauce is available from the Asian aisle of supermarkets and from Asian grocers.