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Beef and black bean stir fry

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This iron rich meal is a fantastic choice if your energy levels are slumping a little, with crisp and fresh green vegetables and lean beef. With all the flavours we adore- ginger, garlic, peanut oil, and chilli, this is sure to be a winner at the dinner table. Cooks in minutes in the wok, easy prep, and is great as leftovers for lunch the next day.
Serves 4
Nutrition:  Cal           Carbs      Sugar      Fat        Sat fat      Protein         Fibre  332          18.95         5.7        13.3         3.5            31.6             9.3
Ingredients: 2 teaspoons cornflour 1 tablespoon soy sauce 1 tablespoon black bean sauce 1 tablespoon hot chilli sauce 1/4 cup chicken stock 1 1/2 tablespoons peanut oil 500g beef rump steak, trimmed, very thinly sliced 1 medium brown onion, cut into wedges 1 cup of green beans. 10 broccoli florets, halved 1 garlic clove, crushed 2cm piece fresh ginger, peeled, grated 3 spring onions, chopped 150g packet soba noodles
Method: 1: Whisk cornflour and soy sauce together until combined and smooth, then stir in chilli sauce, black bean sauce, and chicken stock. 2: Heat up a wok over medium-high heat, and pour in 1 tablespoon of peanut oil, coating the pan. Divide beef into 4, and cook each batch for 1-2 minutes until browned, removing from the pan and placing aside after each batch. 3: Add soba noodles to a pot of boiling water and cook for a few minutes until soft. Drain, and rinse with cold water. Set aside. 4: Add remaining ½ tablespoon oil to the wok, and heat. Stir fry the onion for 2 mins until soft, and then add green beans and broccoli. Add brown onion. Stir-fry for 2 minutes or until softened. Add garlic and ginger. Stir-fry for 3 to 4 minutes or until vegetables are just tender. 5: Return beef and juices to wok with the vegetables, then pour in sauce mixture. Stir-fry for 2 to 3 minutes or until sauce boils and thickens. Add spring onion and soba noodles and cook for 1-2 mins, tossing to combine.
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