Beef and Black Bean Stir-Fry with Pea Shoots

You Will Need

  • 300g beef rump steak, cut into thin strips
  • 1 spring onion, chopped
  • 1 clove of garlic, crushed
  • ½ red onion, chopped
  • 1 red pepper, chopped into thin slices
  • 1 yellow pepper, chopped into thin slices
  • 150g bean sprouts
  • 1 carrot, shaved into ribbons
  • 35g of pea shoots
  • 15g of spring greens
  • 1 small cube of ginger, grated
  • 185g black bean sauce
  • 300g ready to wok noodles
  • 40ml groundnut oil


This quick and easy stir-fry is the ultimate mid-week, guilt-free treat. Tender beef strips combined with crunchy vegetables and fresh pea shoots provides a healthy dish full of flavour.


  1. Heat the oil in a large wok over a medium heat until hot. Stir-fry the beef with the garlic and ginger for 2 – 3 minutes.
  2. Add the chopped vegetables along with the beansprouts, pea shoots and spring greens and cook for 2 minutes.
  3. Add the noodles and cook for a further 3 minutes.
  4. Stir through the black bean sauce and serve.

Serves: 2