Black Bean Lean Beef & Pepper Stir-Fry

Add your white long grain rice to a pot with a lid with 225ml [300ml] [450ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once done, remove from the heat and set aside (lid on) to steam 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