This is my version of a recipe by Jamie Oliver that I’ve adapted over the many, many times I’ve made it. Jamie first presented the recipe during his Ministry of Food program, and you can watch his video of how to cook the original recipe by clicking here.
In the Ministry of Food program, Jamie encouraged us to ‘Pass It On’, taking a recipe you’ve been taught and passing it on to someone who hasn’t cooked it before. My thought process behind Mint Cuisine is very similar to ‘Pass It On’ in sense that I’m not trying to show-case myself as a decent cook or not, I’m simply trying to pass on my cooking knowledge to new people. Nothing could make me happier than visitors to my site viewing one of my recipes and showing me their creation of it, and I’m sure Jamie would be very happy too!
I’ll give you the recipe for 1 portion. As with all stir-fries if you haven’t got a lot of kitchen space or small pans, stir frying for one is easiest and you’ll get best results. I personally would not want to stir fry for more than 2 people per wok considering the power of my hob and size of my wok. The more you put in the pan, the more it will simply boil and not stir fry, especially if your heat isn’t very high, or your pan is small or simply not very conductive.
So, in the spirit of Jamie Oliver’s ‘Pass It On’ campain, here is my version of his ‘Sizzling Beef with Spring Onions and Black Bean Sauce’ that you can try at home.
You will need (Serves 1 – portion size shown in picture above):
- 150g beef (the best quality you can afford for the occasion. On this occasion I used cheap frying steak).
- 2 spring onions
- 1 clove of garlic
- A big thumb size chunk of fresh ginger
- Half a red chilli (seed depending on how hot you want it)
- 120g black bean sauce
- A handful of fresh coriander
- A handful of spinach
- 1 egg
- 70g basmati rice
- A glug of sesame oil
- A glug of soy sauce
- A glug of groundnut oil
- 1 lime
Preparation (15 mins)
- Get some water in a pan on the boil and throw your rice in for the cooking time on the pack (probably about 12 minutes)
- Meanwhile, finely chop the spring onions, garlic, ginger, chilli and most of the coriander and put it into a bowl.
- Slice the beef into thin strips and add to the bowl with a glug of sesame oil. Use your hands to coat the beef with the fresh ingredients and oil. It should look like this:
- Cover the bowl with cling film and put in to the fridge.
- Your rice should be about done now. Once its done, clean the rice with cold water in a sieve to get rid of the starch and then put in a covered bowl in the fridge.
Now you’ve got everything in the fridge, you can get cleared up and chill out until meal time. I always prepare this stage in advance, because the actual cooking doesn’t take long and it always feels good to have a super quick, tasty meal in the evening.
Cooking (6 minutes)
- Get your beef out the fridge 15 minutes before you want to cook it, just to let it get to room temperature.
- Get a wok (or large pan) on a high heat with a glug of groundnut oil, you want the wok to get smoking hot.
- Once hot, throw in the contents of the beef bowl and stir-fry for 1 and a half minutes. Keep it moving as the pan should be really hot and will burn if you don’t.
- After 1 and a half minutes, throw in your black bean sauce and keep moving the beef for about 30 seconds to a minute. It should really start to bubble and sizzle.
- Once the black bean sauce is sizzling, squeeze in the juice of half a lime, a quick stir and then empty onto a plate.
- Don’t clean your pan – put your egg straight in and take your rice out the fridge and straight into the pan. Add a handful of spinach here, a glug of soy sauce and fry your rice until your egg is cooked and your spinach is wilting. You want to keep the heat high and the contents of the pan moving to ensure all the rice is coated with the egg. Probably about 2-3 minutes.
- Serve your rice onto a plate, your cooked beef on top, and scatter some more of the fresh coriander on top. Maybe another squeeze of lime just before serving (or serve with a wedge of lime Jamie Oliver style)
I have cooked this stir fry many, many times, its a real winner. If you don’t have groundnut oil or sesame oil, use regular oils, but they really do make a huge difference to the authentic flavour and should be store cupboard essentials.
As always if anyone tries this dish I would love to hear about and see your results!