🍜 Beef with spring onions and black bean sauce 🖉

Main

• 🖉

  ⏱ 30 minutes

  Added by cp

  Jamie's Ministry of Food, p69

  Ingredients

  sea salt and freshly ground black pepper

  200 g long-grain or basmati rice

  230 g sirloin or rump steak

  thumb-sized piece fresh ginger, finely sliced

  2 cloves garlic, finely sliced

  1/2 fresh red chilli, finely sliced

  2 spring onions

  small bunch coriander

  2 tbsp sesame oil

  groundnut oil

  2 tbsp black bean sauce

  2 tbsp soy sauce

  2 limes ( 1/2 a lime if not serving with wedges of lime )

  1 egg

  Instructions

  To prepare

  • Bring a pan of salted water to the boil, add the rice and cook.
  • Drain the rice, run it under a cold tap to cool, then dry out in the fridge.
  • Trim excess fat from the steak and slice into finger-sized strips.
  • Peel and finely slice the ginger and garlic.
  • Finely slice the chilli.
  • Cut the ends off the spring onions and finely slice.
  • Pick the coriander leaves and finely chop the coriander stalks.
  • Put ginger, garlic, chilli, spring onions, coriander stalks and steak strips in a bowl.
  • Add the sesame oil and mix everything together.

  To cook

  • Preheat a large pan or work until very hot, then add some groundnut oil and swirl around.
  • Add all the chopped ingredients from the bowl.
  • Stir-fry for 2 minutes.
  • Add the black bean sauce and stir in 1 tbsp of soy sauce and the juice of half a lime.
  • Taste and season with black pepper and soy sauce.
  • Remove the pan from the hear, transfer everything to a bowl and cover with tin foil.
  • Wipe the pan with kitchen roll and put back on the heat.
  • Add groundnut oil and swirl around.
  • Crack in the egg and 1 tbsp of soy sauce - stir a lot.
  • Stir in chilled rice.
  • Mix for a few minutes until the rice is hot, then season with soy sauce.

  To serve

  • Divide the rice between two bowls.
  • Add the meat and sauce and sprinkle over the coriander leaves

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