If you’re craving for a stew after work, use a pressure cooker to save time. WMF’s NATURamic cookers are energy saving, have optimum heat retention and look so stylish!
| Prep 10 mins | Cook 10 mins | Serves 4 |
1 tbsp vegetable oil
500 g beef stir-fry strips
200 g green beans, trimmed
1 red capsicum, seeded, sliced
230 g can water chestnuts, drained, sliced
4 green onions, 5-cm lengths, plus extra, to serve
¼ cup black bean sauce
2 tbsps soy sauce
2 tbsps dry sherry Thai basil, steamed rice, to serve
1 In a wok or a large frying pan, heat half oil on high. Stir-fry beef in two batches, 1 to 2 mins each until browned. Transfer to a plate.
2 Heat remaining oil in same wok. Stir-fry beans and capsicum 2 to 3 mins until tender.
3 Return beef to wok with water chestnuts, onions, sauces and sherry. Stir-fry 1 to 2 mins until heated through and sauce has thickened slightly. Sprinkle with basil and extra onion and serve with rice.
CHEF’S TIP
If you’re craving for a stew after work, use a pressure cooker to save time. WMF’s NATURamic cookers are energy saving, have optimum heat retention and look so stylish!
