This traditional British classic has been updated with some Chinese flair with the addition of black bean sauce. It’s a new spin that’s definitely worth a try!
What you’ll need
400g Aberdeen-Angus Beef
1 table spoon olive oil
2 large chestnut mushrooms
300g mixed stir-fry veg (beansprouts, peppers, courgettes, baby sweetcorn, carrots, cabbage)
2 table spoon black bean sauce
4-5 sweet potatoes
How it’s done
Heat the olive oil in a wok, add the beef, sliced into thin strips, and fry for 5 minutes. Add sliced mushrooms, onions and vegetables and continue to fry for a further 5 minutes. Add 2 tablespoons of black bean sauce and stir until all ingredients are coated. Empty the contents into a pie dish and even out over the surface.
Peel and chop 4-5 sweet potatoes (depending on size) then boil for 10 minutes and mash until smooth. Add the mashed potatoes to the top of the beef stir-fry and even out over the surface. Bake in the centre of a pre-heated oven at 200 degrees for 15 minutes. Serve hot.
We love this modern twist on a traditional dish and we can easily make it smaller or larger depending on how many people we have at the dinner table, as well as changing the vegetables according to taste or season. The flavour of the beef penetrates the vegetables beautifully during frying and is complemented by the black bean sauce.