Barbecued beef and black bean sauce

Ingredients

• 600g beef rump steak, trimmed
• 1/2 cup black bean sauce
• 2 red capsicums, thickly sliced
• 1 large red onion, cut into wedges
• 150g snow peas, trimmed
• 450g packet thin hokkien noodles

Method

1. Place beef in a shallow glass or ceramic dish. Add sauce. Turn to coat. Cover. Refrigerate for 1 hour, if time permits.
2. Preheat a barbecue plate or chargrill over medium heat. Cook capsicum and onion for 5 minutes or until tender. Transfer to a bowl. Cover to keep warm. Add beef to grill. Cook for 4 minutes each side, for medium, or until cooked to your liking. Transfer to a plate. Cover. Set aside for 5 minutes to rest.
3. Meanwhile, place snow peas and noodles in a heatproof bowl. Cover with boiling water. Stand for 3 to 4 minutes or until noodles are tender. Drain. Separate noodles with a fork. Add capsicum and onion. Season with salt and pepper. Toss to combine. Serve beef with noodle mixture.

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