Sizzling Beef With Spring Onions Black Bean Sauce Recipes

SIZZLING BEEF WITH SPRING ONIONS & BLACK BEAN SAUCE

Steps:

• TO PREPARE YOUR STIR-FRY:.
• 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 chili.
• Cut the ends off your spring onions and finely slice.
• Pick the coriander leaves and put to one side, and 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.
• 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 splash 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 blackbean 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, if required.
• Remove the pan from the heat, transfer everything to a bowl and cover with tin foil.
• Give the pan a quick wipe with a ball of kitchen paper and put back on the heat.
• Add some groundnut oil and swirwl it around.
• Crack in your egg and add a tb soy sauce - the egg will cook very quickly so keep sstirring.
• 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 if required.
• TO SERVE YOUR STIR-FRY:.
• Divide the rice between two bowls or plates.
• Spoon over the meat and black bean sauce and sprinkle over with coriander leaves.
• Serve with wedges of lime.2.

EASY BEEF IN BLACK BEAN SAUCE

Steps:

• Remove the thick layer of fat running down the side of the steaks and discard. Slice the steak into 1cm-thick, long strips and toss with the cornflour and some seasoning.
• Heat the oil in a large frying pan or wok over a high heat then add the steak, frying for 3-5 mins or until golden brown on the outside. Remove with a slotted spoon and transfer to a plate.
• Add the onion and peppers to the pan and fry for 6-7 mins or until beginning to soften. Stir through the garlic, ginger and chilli and cook for a further min. Return the beef to the pan and stir through the black bean sauce, rice wine vinegar, sugar and 2 tbsp water to loosen a little. Bring to a simmer and then remove from the heat.
• Serve the stir-fry in deep bowls with mounds of sticky rice and top with coriander, if you like.

SIZZLING BEEF STIR-FRY

Steps:

• Cut the steak into thin strips.
• Place 2 teaspoons of the oil in a shallow dish and stir in the rice wine, soy sauce, chilli sauce, garlic and five-spice power and add the steak strips tossing to coat well and then chill for 30 minutes.
• Heat the remaining oil in a large fry pan or wok.
• Using a slotted spoon or fork lift the meat from the marinade and add to the wok or frying pan, keeping the marinade to one side.
• Stir fry the steak over a high heat for 2 to 3 minutes, until browned all over.
• Transfer to a plate and set aside.
• Add the spring onions, pepper and mushrooms to the fry pan or wok, lower the heat to medium and stir fry for 4 minutes.
• Return the steak to the pan and pour in the reserved marinade and stir fry for a further 1 to 2 minutes until all the ingredients are piping hot and the sauce is bubbling.
• Serve at once over rice.

MONGOLIAN BEEF AND SPRING ONIONS

Steps:

• Heat 2 teaspoons of vegetable oil in a saucepan over medium heat, and cook and stir the garlic and ginger until they release their fragrance, about 30 seconds. Pour in the soy sauce, water, and brown sugar. Raise the heat to medium-high, and stir 4 minutes, until the sugar has dissolved and the sauce boils and slightly thickens. Remove sauce from the heat, and set aside.
• Place the sliced beef into a bowl, and stir the cornstarch into the beef, coating it thoroughly. Allow the beef and cornstarch to sit until most of the juices from the meat have been absorbed by the cornstarch, about 10 minutes.
• Heat the vegetable oil in a deep-sided skillet or wok to 375 degrees F (190 degrees C).
• Shake excess cornstarch from the beef slices, and drop them into the hot oil, a few at a time. Stir briefly, and fry until the edges become crisp and start to brown, about 2 minutes. Remove the beef from the oil with a large slotted spoon, and allow to drain on paper towels to remove excess oil.
• Pour the oil out of the skillet or wok, and return the pan to medium heat. Return the beef slices to the pan, stir briefly, and pour in the reserved sauce. Stir once or twice to combine, and add the green onions. Bring the mixture to a boil, and cook until the onions have softened and turned bright green, about 2 minutes.