Black Bean Beef & Pepper Stir-Fry With Brown Rice

Rinse your brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 20-25 min or until it's tender with a slight bite

Once cooked, drain, return it to the pot and keep covered until serving

Peel and finely dice your brown onion[s]

Peel and finely chop (or grate) your garlic

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add your mince and cook for 3-4 min or until beginning to brown, breaking it up with a wooden spoon as you go

Once the mince is beginning to brown, reduce the heat to medium-high, then add the diced onion, garlic and ginger and cook for 4-5 min or until beginning to caramelise

Boil half a kettle

Meanwhile, deseed your peppers (scrape the seeds and pith out with a teaspoon) and chop into large pieces

Once softened, add the chopped pepper to the pan and cook for 3-4 min further or until the pepper is softened and the mince is cooked through (no pink meat!)

While the peppers are cooking, combine your black bean paste, miso and 1 tsp [1 1/2 tsp] [2 tsp] sugar with 150ml [200ml] [250ml] boiled water – this is your black bean sauce

Once softened, add 1 tsp [1 1/2 tsp] [2 tsp] flour and mix everything together

Add the black bean sauce and cook for 1-2 min or until the sauce has thickened – this is your black bean mince & pepper stir-fry