BLACK BEAN AND BEEF STIR-FRY

550g lean beef mince
1 green capsicum, sliced into strips
1 red capsicum, sliced into strips
1 brown onion, diced
2 garlic cloves, crushed
1 tbsp ginger, grated
1 birds eye chilli, diced
125g canned black beans, drained and rinsed
1 tbsp oyster sauce
2 tbsp soy sauce
2 spring onion stalks, finely sliced
2 tbsp olive oil
1 cup of uncooked rice

Cook rice according to packet instructions.
In a large wok, heat olive oil over a medium to high heat.
Add beef mince to the wok and cook for 7-10 minutes, or until completely cooked through. Remove mince from the wok and add a small about of olive oil.
Add both red and green capsicum strips to the wok and cook for 2-3 minutes.
Add onion, garlic, chilli, spring onion, ginger and black beans into the pot and cook for a further 5-6 minutes, or until vegetables have begun to soften.
Add mince back into the wok and stir through. Add soy and oyster sauce and stir through. Serve with cooked rice.