Sizzling Beef with Spring Onions & Black Bean Sauce Recipe

This Sizzling beef with spring onions & black bean sauce is a quick and flavorful recipe, which is made with quality sirloin steak and a savory black bean sauce. It’s the perfect weeknight dinner, ready in about 30 minutes.

Sizzling Beef with Spring Onions & Black Bean Sauce Ingredients

• 130g long-grain or basmati rice
• 1 x 200g quality sirloin or rump steak
• 1 red pepper
• a handful of baby corn
• 5cm piece of ginger
• 2 cloves of garlic
• ½ a fresh red chilli
• 2 spring onions
• ½ a bunch of fresh coriander (15g)
• a handful of mangetout
• 1 tablespoon sesame oil
• 1 tablespoon groundnut oil
• 2 tablespoons of good-quality black bean sauce
• 1 tablespoon soy sauce
• 2 limes
• 1 large free-range egg

How To Make Sizzling Beef with Spring Onions & Black Bean Sauce

1. Cook rice and prep ingredients: Cook the rice according to packet instructions. Drain, run under cold water, and ideally, let it dry out in the fridge. Meanwhile, slice the steak into finger-sized strips. Thinly slice the red pepper, baby corn, ginger, garlic, chilli, and spring onions. Roughly chop the coriander.
2. Marinate the vegetables and steak: In a large bowl, combine the sliced red pepper, baby corn, mangetout, ginger, garlic, chilli, spring onions, coriander stalks, and steak strips. Add the sesame oil and mix everything together well.
3. Stir-fry the beef and vegetables: Preheat a wok or large frying pan on a high heat until very hot. Add half of the groundnut oil, then add all the chopped ingredients from the bowl. Stir-fry for 2 minutes, keeping everything moving. Add the black bean sauce, half the soy sauce, and the juice of half a lime. Keep tossing for another minute. Transfer everything to a bowl and cover to keep warm.
4. Make the egg-fried rice: Wipe the pan clean and return it to the heat. Add the rest of the groundnut oil. Crack in the egg and the remaining soy sauce, stirring quickly to scramble it. Add the chilled, cooked rice and continue to stir-fry for a few minutes until the rice is steaming hot.
5. Serve: Divide the egg-fried rice between two plates. Spoon the beef and black bean sauce mixture over the top, sprinkle with the fresh coriander leaves, and serve with extra lime wedges.

Recipe Tips

• How to get the most tender beef? Slice the steak thinly against the grain. This shortens the muscle fibers and makes the meat more tender. Also, cook it quickly over a very high heat to sear it without overcooking.
• Why use chilled rice? The recipe’s top tip is to use rice that has been cooked, cooled, and chilled. This dries the rice out, so when you stir-fry it, the grains separate and fry beautifully instead of clumping together and becoming mushy.
• Can I use different vegetables? Absolutely. This stir-fry is a great way to use up any vegetables you have. Broccoli florets, sliced carrots, or snap peas would all be delicious additions.
• What if I don’t have a wok? A large, heavy-based frying pan or skillet is a great substitute. The most important thing is that the pan can get very hot to properly sear the beef and stir-fry the vegetables.

What To Serve With Beef & Vegetable Stir-fry

This is a complete one-pan meal, but it also pairs nicely with:

• Crispy vegetable spring rolls or prawn crackers
• A light Asian-style cucumber salad
• A simple miso soup to start

How To Store Beef & Vegetable Stir-fry

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 2 days. It’s best to store the rice and the beef mixture separately if possible. Reheat in a hot skillet or in the microwave.

Beef & Vegetable Stir-fry Nutrition Facts

• Serving Size: 1 serving
• Calories: 650 kcal
• Fat: 28g
• Carbohydrates: 55g
• Protein: 45g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Griddled Steak with Horseradish Sauce Recipe
• 1 Steak 2 Sauces Recipe
• Jamie Oliver Brussel Sprouts Worcestershire Sauce