Farm to Foodhall recipe
Mark Moriarty's Chinese stir fried beef, steamed rice
Quick, easy to make and healthy Chinese stir fry beef, Serve with steamed greens, like green beans, and fluffily steamed rice
Ingredients:
- 400g beef mince
- 3 cloves garlic, crushed
- 2 tbsp dried chilli flakes
- 1 onion sliced
- Handful green beans, halved
- 1 bottle M&S black bean sauce
- 1 green pepper, sliced
- 1/2 head cabbage, sliced
- 1 tbsp sesame seeds, toasted
- 2 eggs
- 200g rice
Method
- Heat a large heavy based saucepan, add some oil.
- Add the beef mince and caramelise heavily, season with salt.
- Prepare all the veg. Chop thinly so it cooks quickly in the pan.
- When the beef starts to colour, create a well in the centre and add the chilli flakes and garlic.
- Now add the onion, green beans, pepper and cabbage. Cook this out for 2 minutes then lower the heat.
- Add the black bean sauce and mix the beef and vegetables together. You can add a splash of water if you like it looser.
- Place a steamer on the heat, fill a heatproof bowl with 200g of rice and 200 ml of boiling water. Place the bowl in the steamer and cook for 15 minutes until the rice is light and fluffy.
- Add the eggs to a pot of cold water, bring them to the boil and then cook for 2 minutes. Remove and run under the cold tap for 1 minute to release the shell, then peel.
- Fill a bowl with the rice, top with stir fried beef, slice the egg and place half on top then finish with toasted sesame seeds and chilli flakes.
