Beef and beet comes to life in this tasty stir fry with the help of salty, intensely flavoursome black bean and garlic sauce.
If eating gluten-free, check the label on the black bean and garlic sauce.
This recipe comes from the June/July issue of NADIA magazine.
- baby beetroots 250 grams, trimmed, leaves reserved
- sesame oil 2 tablespoons
- red onion 1, diced
- garlic 1 clove, finely sliced
- fresh ginger 1 tablespoon, finely sliced
- lean beef (e.g. rump steak, fat removed) 400-500 grams, sliced
- black bean and garlic sauce ½ cup (check label if eating gluten-free)
- broccolini 200 grams, cut into even-sized florets
- green beans 150 grams, cut into bite-sized pieces
- steamed basmati rice
- toasted pumpkin seeds
- lime 1, quartered
- Halve the baby beetroots (or quarter if they are large) and simmer in water until tender (about 15 minutes). Reserve ¾ cup cooking liquid, then drain beets and set aside until ready to stir-fry.
- Heat 1 Tbsp of the sesame oil in a wok or large pan on medium heat and sauté the red onion, garlic and ginger for 3-4 minutes until softened and fragrant. Remove from the wok and set aside.
- Heat the remaining oil in the wok on medium high heat and sear beef for 3-4 minutes until browned and tender. Add onion mixture along with beets, reserved cooking liquid, beet leaves and black bean sauce. Stir to combine.
- Lay the broccolini and beans on top and cover to steam for 2-3 minutes until the vegetables are bright green. Gently toss together and serve over rice.
- Garnish with toasted pumpkin seeds and a squeeze of fresh lime.