Jamie Oliver

Sizzling beef with spring onions and black bean sauce

On a beautiful bed of egg-fried rice

Thanks for voting. Why not leave a comment
Rate
(53)

Sizzling beef with spring onions and black bean sauce

Serves 2
Cooks In35 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    646
    32%
  • Fat
    29.7g
    42%
  • Saturates
    8.5g
    43%
  • Protein
    37.3g
    83%
  • Carbs
    55.1g
    21%
  • Sugar
    6.6g
    7%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Jamie's Ministry of Food
recipe adapted from

Jamie's Ministry of Food

Nutrition per serving
  • Calories
    646
    32%
  • Fat
    29.7g
    42%
  • Saturates
    8.5g
    43%
  • Protein
    37.3g
    83%
  • Carbs
    55.1g
    21%
  • Sugar
    6.6g
    7%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

ADVERTISEMENT
Tap For Method

Ingredients

  • sea salt
  • freshly ground black pepper
  • 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
  • 1 small bunch fresh coriander
  • 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
Tap for method

Share this Recipe

Copy URL
Tap For Ingredients

Method

To prepare your stir-fry:
Bring a pan of salted water to the boil, add the rice and cook according to the packet instructions. Drain the rice in a sieve, run it under a cold tap to cool, and then allow to dry out in the fridge.

Trim any excess fat from your steak and slice the meat into finger-sized strips. Halve and deseed your pepper and cut it into thin strips. Trim and halve your baby corn lengthways. Peel and finely slice the ginger and garlic. Finely slice the chilli. Cut the ends off your spring onions and finely slice. Pick the coriander leaves and put to one side, and finely chop the coriander stalks.

Get yourself a big bowl and put in the red pepper, baby corn, mange tout, ginger, garlic, chilli, spring onions, coriander stalks and steak strips. Add the sesame oil and mix everything together.

To cook your stir-fry:
Preheat a wok or large frying pan on a high heat and once it’s very, very hot add half of the groundnut oil and swirl it around. Add all your chopped ingredients from the bowl. Give the pan a really good shake to mix everything around quickly. Stir-fry for 2 minutes, taking care to keep everything moving so it doesn’t burn. Add the black bean sauce, and stir in half the soy sauce and the juice of half a lime. Keep tossing. Taste and season with black pepper.

Remove the pan from the heat, transfer everything to a bowl and cover with tin foil.

Give the pan a quick wipe with a ball of kitchen paper and put back on the heat. Add the rest of the groundnut oil and swirl it around. Crack in your egg and the remaining soy sauce – the egg will cook very quickly so keep stirring. Once it’s scrambled, stir in your chilled rice, scraping the sides and the bottom of the pan as you go. Keep mixing for a few minutes until the rice is steaming hot, then taste and season with a small splash of soy sauce, if needed.

To serve your stir-fry:
Divide the rice between two bowls or plates. Spoon over the meat and black bean sauce and sprinkle over the coriander leaves. Serve with wedges of lime – great!

Tip

View Comments

Jamie's world