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Sizzling beef with spring onions & black bean sauce
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Total Time:
35 minutes
Elevate beef with flavorful black bean sauce and plenty of vegetables for a delicious and easy meal.
Ingredients:
  • 130 g long-grain or basmati rice
  • 200 g sirloin or rump steak
  • 1 red pepper
  • 1 handful baby corn
  • 1 thumb-sized piece fresh ginger
  • 2 cloves garlic
  • ½ fresh red chilli
  • 2 spring onions
  • ½ a bunch fresh coriander (15g)
  • 1 handful mangetout
  • 1 tablespoon sesame oil
  • 1 tablespoon groundnut oil
  • 2 tablespoons good-quality black bean sauce
  • 1 tablespoon soy sauce
  • 2 limes
  • 1 large free-range egg
Instructions:
  • 1. Bring a pot of salted water to a boil and cook rice according to packet instructions. Drain the rice in a sieve, run it under cold water, then chill in the fridge. 2. Trim excess fat from steak and slice into finger-sized strips. Halve, deseed, and thinly slice the pepper. Halve baby corn lengthways. Peel and finely slice ginger and garlic. Slice the chili. Slice the spring onions, finely chop coriander stalks, and set coriander leaves aside. 3. In a large bowl, combine red pepper, baby corn, mange tout, ginger, garlic, chili, spring onions, coriander stalks, and steak strips. Mix in sesame oil. 4. Heat a wok on high, add half the groundnut oil, then add the bowl ingredients. Stir-fry for 2 minutes. Add black bean sauce, half of soy sauce, and lime juice. Season with black pepper. 5. Remove from heat, cover the bowl with foil. 6. In the same wok, add remaining oil. Crack in an egg, add soy sauce, and scramble. Stir in chilled rice until hot, add more soy sauce if needed. 7. Divide rice between plates, top with meat and black bean sauce, and garnish with coriander leaves. Serve with lime wedges. Enjoy!

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