Black Pepper Beef and Cabbage Stir-fry
2 tablespoons canola oil
4 garlic cloves, finely chopped
500g lean beef
1/2 small head red cabbage, shredded
1 red capsicum, core and seeds removed, cut into thin strips
1 cup edamame beans or broad beans, frozen
2 tablespoons soy sauce
1 teaspoon corn flour
1 teaspoon ground black pepper
1/2 cup basmati or brown rice
1. Using whichever cooking method you prefer (boil, microwave, absorption), cook rice according to packet instructions.
2. Meanwhile, using a medium-sized saucepan, half fill with water and a pinch of salt, and bring to the boil. Add edamame beans and allow to cook for 1 minute (this process doesn't take long as you are simply defrosting them). Rinse under cool water and pop out each of the beans from the skin.
3. Heat a wok or large fry-pan over medium heat and add oil. Sauté garlic for 30 seconds, then add beef. Stir-fry until beef starts to brown.
4. Stir in cabbage and capsicum, and cook until vegetables are tender, and beef is fully cooked. Stir in soy sauce & edamame as the vegetables are cooking.
5. Mix corn flour with 1/2 cup and water, and mix into beef and vegetables. Season with black pepper.
6. Cook, stirring, until sauce has thickened.
7. Serve with cooked rice. Enjoy!
NB: If you overcook the edamame beans they tend to dry out and loose much of their sweet savoury flavour.