Ingredients:

60ml peanut oil
2 cloves garlic, thinly sliced
4cm piece ginger, cut into thin strips
2 eschalots, thickly sliced
3 spring onions, trimmed, cut into 3cm lengths
200g snow peas, trimmed
1 red banana chilli, seeded, thinly sliced
1 yellow banana chilli, seeded, thinly sliced
225g jar black bean sauce
Roasted cashews and steamed white rice, to serve

Serves: 4

Method:

Heat oil in a wok over high heat. Add garlic and ginger, and stir-fry for 1 minute or until garlic is light golden. Add eschalots, spring onions and beef, and stir-fry for 2 minutes or until eschalots have softened. Add snow peas, banana chillies and black bean sauce, then stir-fry for a further 3 minutes or until sauce is heated through and vegetables are tender but still crisp.

Season with salt and pepper.

Divide among bowls. Scatter with cashews and serve with rice, if using.

Contributor: Cam