Sizzling Beef with Spring Onions & Black Bean Sauce
The Magna Dish
Number of times cooked = Number of times Passed On =
Serves: 2
Ingredients:
- sea salt and freshly ground black pepper
- 200g long-grain or basmati rice
- 1 x 230g sirloin or rump steak
- a thumb-sized piece of fresh ginger
- 2 cloves of garlic
- ½ a fresh red chilli
- 2 spring onions
- a small bunch of fresh coriander
- 2 tablespoons sesame oil
- groundnut oil
- 2 tablespoons of good-quality black bean sauce
- 2–3 tablespoons soy sauce
- 2 limes
- 1 egg, preferably free-range or organic
How to make it:
• 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, then allow to dry out in the fridge
• Trim any excess fat from your steak and slice the meat into finger-sized strips
• 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 ginger, garlic, chilli, spring onions, coriander stalks and steak strips
• Add the sesame oil and mix everything together
How to cook it:
• Preheat a wok or large frying pan on a high heat and once it's very, very hot add a good lug of 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 1 tablespoon of soy sauce and the juice of half a lime
• Keep tossing
• Taste and season with black pepper and a little more soy sauce
• 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 a lug of groundnut oil and swirl it around
• Crack in your egg and add a tablespoon of 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 little soy sauce
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!
