beef

sizzling beef with spring onions and black bean sauce

servings
2

method

This works best with rice that has been made earlier, cooled, and then chilled in the fridge. But if you can’t prepare rice for this dish in advance, cook it then spread it out on a tray in a thin layer so that it cools down quickly while you’re cooking the rest of the dish.

To prepare your stir-fry:
1. 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.
2. 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.
3. 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:
4. 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.
5. Remove the pan from the heat, transfer everything to a bowl and cover with tin foil.
6. 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:
7. 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!

Adapted from Jamie's Ministry of Food
www.jamieoliver.com/jamies-ministry-of-food

ingredients

sea salt and freshly ground black pepper
130g long-grain or basmati rice
1 x 200g sirloin or rump steak
1 red pepper
a handful of baby corn
a thumb-sized piece of fresh ginger
2 cloves of garlic
½ a fresh red chili
2 spring onions
a small bunch of fresh coriander
a handful of mange tout
1 tablespoon sesame oil
1 tablespoon groundnut oil
2 tablespoons of good-quality black bean sauce 1 tablespoon soy sauce
2 limes
1 large egg, preferably free-range or organic

Equipment list
Saucepan
Sieve
Knife
Chopping board
2 bowls
Tablespoon
Wok
Wooden spoon
Tin foil
Kitchen paper

share this page

Pin It

keep up-to-date

daily recipe rss

new recipe rss

tried this recipe or a similar one? share your tips...

1. by Mary on Thu 19 Apr 2012 @ 06:28

Delicious, watched Jamie make it as recipe was on my Facebook - thank you Jamie for demonstrating cutting up the herbs etc., you take time and patience.

leave comments

related recipes

good old chili con carne
What a classic this dish is. Most of my mates love the chickpeas, but butter beans or even cubed potatoes...
Read more

beef carpaccio with marinated bean salad
Carpaccio is very thinly sliced raw meat. I like mine Italian-style, with the meat sliced a little more...
Read more

videos