Helen RandellSizzling Beef with Black Bean
April 17th 2010 07:04
Jamie Oliver's crusade to teach everyone how to cook is certainly admirable. It appears to be quite a struggle when some of the children he interviews can not even identify different vegetables.
I had a flick through Jamie's Ministry of Food publication at a friends place a little while ago. There were a few things which looked interesting, but on the whole I found the recipes to be a bit basic - the sort of thing which you just throw together with what is in the fridge on a Tuesday night. But I guess that's the point really - easy meals which you can make with whatever you have.
In the spirit of Jamie's vision - that is, to master a dish and then show other people - here is how to make
Sizzling beef with spring onions and black bean (serves 2)
1 cup long-grain or basmati rice
225g top loin or sirloin
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
Peanut or vegetable oil
2 tablespoons of good-quality black bean sauce
2-3 tablespoons soy sauce
2 limes
1 egg, preferably free-range or organic
To prepare your stir-fry
Cook rice and refrigerate - preferrably overnight.
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 chillli. Cut the ends off your scallions and finely slice. Pick the coriander leaves and put to one side, and finely chop the cilantro stalks. Get yourself a big bowl and put in the ginger, garlic, chile, scallions, cilantro 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 a good lug of peanut 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 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 aluminum foil. Give the pan a quick wipe with ball of paper towels and put back on the heat. Add a lug of peanut 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. Serve with wedges of lime.
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