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Sizzling beef with spring onions & black bean sauce

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.

Nutritional Information (amount per serving)

Calories
646kcal
Carbs
55.1g
Sugar
6.6g
Fat
29.7g
Saturates
8.5g
Protein
37.3g

Serves 2   Approx time: 35   Difficulty: super easy

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
 

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!

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