Add the remaining sauce ingredients, mix well and add to the wok, along with the green bell peppers, turning the heat down. Meanwhile to make the sauce, add the cornflour to a jug or mixing bowl, add the water and whisk together. Heat some oil in a wok over a fairly high heat and add the green bell pepper and stir fry for a few minutes then remove and set aside.įry the garlic until it just starts to turn brown and then quickly add the spring onions and stir for a few seconds.Īdd the black bean mixture and fry for around 1 minute.Īdd the marinated steak and stir fry for around 5 minutes until the beef is browned (or as rare/cooked as you like). Add the parsley and green onion and toss to coat.Copy Beef & Green Pepper in Black Bean SauceĢ tablespoons Black beans mashed in 1 teaspoon sugar & 1 teaspoon oilĬombine the ingredients for the marinade in a bowl and add the steak, mix well and refrigerate for 30 minutes. Add half of the beef and stir fry until just browned all over. Heat 1/2 tablespoon oil in a large wok or frying pan on high. Chop the grilled cabbage, removing the core, and place in the bowl with the dressing. Slice onion into thin wedges and crush garlic. Meanwhile, make the vinaigrette in a medium bowl by whisking the orange zest, Dijon mustard, and orange juice with the olive oil until it emulsifies. Remove the cabbage from the grill and allow to cool a few minutes. Grill the cabbage for 4 minutes each side, or 8 minutes total, turning once or until the edges begin to wilt, but the bulk of the cabbage remains crunchy. Sprinkle with sugar, salt, and pepper, and then toss to coat. Place the cabbage wedges on a baking sheet, and drizzle with the vegetable oil on both sides. Warm large tortillas on griddle, if desired, and fill each with small amount of beef and bean mixture and desired toppings. To serve, spoon beef mixture down the center of each tortilla. Cook, covered, for 5 minutes more, stirring occasionally. Stir in black beans, tomato, salt and black pepper. Stir in cumin, chili powder and coriander. Add water and black beans, cover and cook on medium heat for about 5 minutes or until water is mostly absorbed. In a large skillet cook ground beef, onion and garlic for 5 minutes or until meat is brown. b) Stir in the Mexican style spice mix, finely chopped tomatoes and red wine stock. Drain any fat from beef, and stir in seasonings. 1 to 2 hours Serves Serves 4 Ingredients For the red onion pickle 4 tbsp cider vinegar 2 tbsp caster sugar ½ tsp fine sea salt 1 red onion, thinly sliced For the soft flour tortillas 250g/9oz plain. Serve the sliders on the toasted hamburger buns, topped with crunchy Grilled Crunchy Coleslaw. a) Add the sliced pepper and garlic to the mince and stir-fry for 2 mins. Place the buns on the grill until nicely toasted with grill marks. They are much used in American and African cooking, and are the essential ingredient in a traditional southern-style dish known as Hoppin John (a mixture of black-eyed beans, bacon and white. Slice the mini buns in half and brush with the remaining oil.

Cook the burgers until a golden crust is formed, about 1 to 2 minutes per side. Lightly brush the grill with the oil and place the burgers on the hot grill. Using a pastry brush, lightly coat the outside of the patties with mustard. Divide the mixture into 8 equally portioned thin patties.

Season the mixture liberally with salt and pepper. Gently mix the black bean mixture with the ground beef. In a medium bowl, mash the black beans, 1 tablespoon olive oil, and garlic powder with a potato masher or fork until very creamy.

Beef and black bean recipes