Sizzling Beef with Spring Onions and Black Bean Sauce

  • Servings: 2

This works best with rice that has been made earlier, cooled, and then chilled in the fridge. But if you can’t prepare rice for this dish in advance, cook it then spread it out on a tray in a thin layer so that it cools down quickly while you’re cooking the rest of the dish.

Image © David Loftus


  1. sea salt and freshly ground black pepper
  2. 130g long-grain or basmati rice
  3. 1 x 200g sirloin or rump steak
  4. 1 red pepper
  5. a handful of baby corn
  6. a thumb-sized piece of fresh ginger
  7. 2 cloves of garlic
  8. ½ a fresh red chilli
  9. 2 spring onions
  10. a small bunch of fresh coriander
  11. a handful of mange tout
  12. 1 tablespoon sesame oil
  13. 1 tablespoon groundnut oil
  14. 1 tablespoons of good-quality black bean sauce
  15. 1 tablespoon soy sauce (low sodium)
  16. 2 limes
  17. 1 large egg, preferably free-range or organic


  1. Saucepan
  2. Sieve
  3. Knife
  4. Chopping board
  5. 2 bowls
  6. Tablespoon
  7. Wok
  8. Wooden spoon
  9. Tin foil
  10. Kitchen paper


To Prepare Your Stir-Fry:

1. Bring a pan of 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, and then allow to dry out in the fridge.

2. Trim any excess fat from your steak and slice the meat into finger-sized strips. Halve and deseed your pepper and cut it into thin strips. Trim and halve your baby corn lengthways. Peel and finely slice the ginger and garlic. Finely slice the chilli. 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.

3. Get yourself a big bowl and put in the red pepper, baby corn, mange tout, ginger, garlic, chilli, spring onions, coriander stalks and steak strips. Add the sesame oil and mix everything together.

To Cook Your Stir-Fry:

4. Preheat a wok or large frying pan on a high heat and once it’s very, very hot add half of the 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 black bean sauce, and stir in half the soy sauce and the juice of half a lime. Keep tossing. Taste and season with black pepper.

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

6. Give the pan a quick wipe with a ball of kitchen paper and put back on the heat. Add the rest of the groundnut oil and swirl it around. Crack in your egg and the remaining soy sauce – the egg will cook very quickly so keep stirring. 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 small splash of soy sauce, if needed.

To Serve Your Stir-Fry:

7. Divide the rice between two bowls or plates. Spoon over the meat and black bean sauce and sprinkle over the coriander leaves. Serve with wedges of lime – great!


All of Jamie’s Food Revolution Day recipes have been written keeping the key nutrients in mind. We’ve nutritionally analysed each recipe to make sure they’re in check for calories, saturated fat and salt, to help you prepare quick, nutritious meals made with fresh ingredients. We have sorted the recipes according to different occasions, but feel free to pick and choose a selection of dishes for whatever event you have in mind, whether it is an everyday family meal or a feast for a party. Fruit and vegetables should be part of meals and snacks, and desserts are no exception. We have provided a selection of dessert recipes using different varieties of fruit, with the odd treat recipe like the summer berry pavlova thrown in, which is ok to have once in a while.

Jamie’s Top Tips

  1. Stir-frying is a simple technique to pick up – the most important thing is not to overcrowd the pan, which may mean cooking in batches if you’re cooking for more than two.
  2. Stir-frying is traditionally done in a wok, and woks are great but not everyone has one, you can achieve similar results in a large heavy-bottomed frying pan.
  3. Once you know what you’re doing you can substitute ingredients and improvise – for example, you can substitute the beef for chicken or you could use prawns.

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