in

Meat with Black Bean Sauce and Fried Rice

5 from 6 votes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 260 kcal

Ingredients
 

  • 400 g Rump steak
  • 2 cm Fresh ginger
  • 1 Clove of garlic
  • 1 bunch Spring onions
  • 0,5 Red chilli pepper
  • 2 tbsp Sesame oil
  • 2 tbsp Peanut oil
  • 150 ml Asian black bean sauce
  • Pepper
  • 3 tbsp Soy sauce
  • 2 Limes
  • 200 g Long grain or basmati rice
  • 2 Eggs
  • Fresh coriander

Instructions
 

  • Either cook the rice the day before or cook it in salted water and then put it in the refrigerator until you are ready to use it. It definitely has to be cold.
  • Cut the steak into thin strips. Peel and chop ginger and garlic. Core the chilli and cut into fine rings. Also cut the spring onion into fine rings. Mix the meat strips in a bowl with the ginger, garlic, chilli, sesame oil and spring onions.
  • Heat the peanut oil in a wok or large pan over a high temperature. Pour the contents of the meat bowl into the wok and stir-fry everything for about 2 minutes. Squeeze out the juice of half a lime and stir in with 1 tablespoon of soy sauce and the black bean sauce. Add some freshly ground pepper and, if necessary, a little more soy sauce. Let simmer for a few minutes on a low heat.
  • Heat 1 tablespoon of peanut oil in a large pan and beat in the two eggs. Add 1 tbsp soy sauce and let everything stand while stirring (scrambled eggs). Then mix in the rice and stir-fry for a few minutes. If you like, add some soy sauce.
  • To serve, distribute the rice on plates, sprinkle some meat with bean sauce and a little freshly chopped coriander on top. Cut the remaining limes into wedges and serve with them.

Nutrition

Serving: 100gCalories: 260kcalCarbohydrates: 1gProtein: 16gFat: 21.6g
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe




Bundt Cake with Coconut Milk

Soup: Cauliflower Soup