Pre-blood-bank beef and black bean

My partner regularly donates both platelets and plasma with the Australian Red Cross. My dinner plans for this evening went awry when he informed me they’d rung to see if he could donate tomorrow. To fill him with an iron rich dinner, we quickly called into the supermarket for beef and broccoli. This dish is a great way to use a cheap cut of beef, bringing out the tender side of blade steak. It’s quick, very easy and very tasty. Serve it on a bed of steamed rice.

Serves 3 generously

500 grams blade steak
1   broccoli head
1/2   Spanish onion (or 3 spring onions)
2 tablespoons black bean and garlic sauce (I use the readily available Lee Kum Kee)
1 tablespoon peanut or macadamia oil

Cut the beef into slices no thicker than 5mm. Slice the onion into wedges (or pieces 3 cm long if using spring onions). Cut off the florets from the broccoli head. Slice the florets into pieces of roughly equal size, ensuring the stems are split among the pieces of floret. Peel the stem of the broccoli by taking a small knife, and making an incision in the base of the stem a few millimetres from the edge and pull the skin toward you, away from the broccoli stem. Thinly slice the stem, and cut into matchsticks.

Heat oil in a large frying pan. On a high heat, stir-fry the onion pieces. When onion begins to wilt, add beef. Toss the ingredients and when beef begins to brown add the broccoli stalks, toss pan again and add broccoli florets. Add black bean paste and combine. When broccoli is cooked but still crisp, serve stir fry on a bed of steamed rice.

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One Response to Pre-blood-bank beef and black bean

  1. Pingback: A wonderful morning at market | Susan's Sumptuous Suppers

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