Sizzling Beef with Spring Onions and Black Bean Sauce

Serves 2

Ingredients

• Salt and pepper
• 200g long-grain or basmati rice
• 230g sirloin or rump steak
• A thumb-sized piece of fresh ginger
• 2 cloves of garlic
• 1/2 a fresh red chilli
• 2 spring onions
• A small bunch of fresh coriander
• 2 tbsp sesame oil
• Groundnut oil
• 2 tbsp black bean sauce
• 2-3 tbsp soy sauce
• 2 limes
• 1 egg

Method

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, 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
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 tbsp 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 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 a tbsp 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
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