Cookbook challenge – week 19 – rice

Well, I am a little behind on posting this! I actually made it early last week, but with a family trip scheduled to the Hunter Valley and work kicking my butt, there was little time to get the recipe typed out!

I chose a dish where the rice wasnt really the star… probably because I make so many risottos! Instead I chose a recipe I normally wouldn’t pick that included rice.

Recipe: Sizzling beef with spring onions and black bean sauce
Cookbook: Jamie Oliver – Ministry of Food

I normally glaze right over a beef recipe… It is not my chosen meat! I am very much a chicken kind of girl. But this recipe pleasantly surprised me! It was packed full of flavour, and the egg mixed through the rice really gave it a little bit of lift – it wasnt plain rice anymore. Only thing I was dissapointed in was the lack of vegetables… particularly given that the Ministry of Food is a cookbook that aims to get people to stop eating junk and start eating healthier. For me, spring onion isnt what I would consider my 5 serves of veggies! So if I were to make this again, I would be upping the veggie content. It would also increase the rice to meat ratio.

Sizzling beef with spring onions and black bean sauce

 Sea salt and freshly ground black pepper
200g long grain rice
230g sirloin or rump steak
A thumb sized piece of fresh ginger
2 cloves garlic
½ fresh red chilli
2 spring onions
A bunch of fresh coriander
2 tablespoons sesame oil
Groundnut oil
2 tablespoons black bean sauce
2-3 tablespoons soy sauce
2 limes
1 egg 

To prepare your stir fry

Bring a pan of salted water to boil, add the rice and cook according to packet instructions. Drain the rice in a sieve, run it under cold water 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 rolls and finely slice

Pick the coriander leaves and put to one side and finely chop the coriander stalks

Get a big bowl and put in the ginger, garlic, chilli, spring onions, coriander stalks and steak strips. Add the sesame oil and mix together

To cook your stir fry

Preheat a wok or large fry pan and once its 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 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, stir in one tablespoon of soy sauce and the juice of half a lime, keep tossing

Taste and season with pepper and a little more soy sauce

Remove the pan from the heat and transfer everything to a bowl and cover with tin foil

Give the pan a quick wipe out and put back on the heat

Add a lug of groundnut oil and swirl it around

Crack in your egg and a tablespoon of soy sauce – the egg will cook very quickly so keep stirring

Once its scrambled stir in your chilled rice, scraping the sides and 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 more soy sauce

Sprinkle coriander leaves over the top, serve with a wedge of lime

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4 responses to “Cookbook challenge – week 19 – rice

  1. It looks so nice there sizzling away! 😀 Hope the Hunter Valley trip is fun 🙂

  2. The rice looks tasty with the beef gravy!

  3. I’m the exact opposite – I’m all for beef and normally skip over chicken recipes! 😀 I think you’re right that the recipe would be improved with more vegetables. Hope that work has calmed down and you get to enjoy the long weekend!

  4. Pingback: The Cookbook Challenge: Week 19 Rice theme round up

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