When I want something quick and painless, stir fries are my go to. Easy to make as well as change to suit your family, they make a good summer meal in a hurry. This one from Jamie Oliver gives you all the flavour of take out Chinese food without the large portions, calories, or expense!
Sizzling Beef with Scallions and Black Bean sauce
Adapted from Jamie Oliver
1 cup long grain or basmati rice
1 ½ lb sirloin steak, thinly sliced across the grain
Thumb sized piece of fresh ginger, minced
2 cloves garlic, minced
½ fresh chili, seeded and minced
2 green onion, chopped
Small bunch fresh cilantro (leaves picked off and set aside, stalks chopped)
2 tbsp sesame oil
2 tbsp black bean sauce
2-3 tbsp low sodium soy sauce
Make the rice according to package instructions. When it’s finished cooking, chill in the fridge.
In a medium sized bowl, stir together the beef, ginger, garlic, chili, onion, chopped cilantro stalks, and sesame oil until the beef is well coated.
Using a large wok or frypan, heat up some oil over high heat until it’s quite hot. Dump everything from the bowl in and, working quickly, stir and move it around so that things don’t burn. Add the black bean sauce, 1 tbsp soy sauce, and juice from ½ a lime. Keep stirring and moving things around quickly. Remove from the heat and taste, then sprinkle with fresh cracked pepper and more soy sauce if you think it needs it.
Transfer everything from the pan into a bowl, give the pan a quick wipe with paper towel, and set it back on the heat. Add a little more oil, then crack in an egg and add a tbsp of soy sauce. It’s hot so the egg will cook very fast-make sure to keep it moving around so it doesn’t burn. When the egg is cooked, add the chilled rice and keep it moving, stirring as you go, so that the rice heats up and incorporates with the egg. Once it’s hot, season with a little soy sauce. Serve with the beef, sprinkling with fresh cilantro leaves and lime wedges on the side.