Steak And Black Bean Sauce Recipe

A Quick Week Night Dinner

Steak And Black Bean Sauce Recipe

Stir-fries come together very quickly, so the secret to success with this recipe is to have everything chopped, measured, and prepped ahead of time before you get started. The rice works better if it has been made the day before and chilled in the fridge, but you can make the rice the same day and chill it as well. Use a really good quality black bean sauce. With the steak, if it's sliced thinly you won't need to cook it long at all, and the secret is to keep it all moving so nothing burns.


1 cup long grain white rice
1 1/2 lb sirloin steak, trimmed and sliced into thin strips
1 1/2 inch long piece of fresh ginger, peeled and minced
2 cloves of garlic, peeled and minced
1/2 fresh Thai chile, seeded and minced
2 green onions, finely chopped
small bunch of fresh cilantro—mince the stalks and leave the leaves for a garnish later
2 tbsp sesame oil
2 tbsp black bean sauce
1 tbsp low sodium soy sauce
2 limes
1 egg, lightly beaten

  Cook rice according to package directions. When it's finished, rinse it under cold water, drain, and put in the fridge to dry out and chill. 

  In a large bowl, toss the ginger, garlic, chile, green onion, cilantro stalks, and steak strips all together with the sesame oil and mix well. Set aside.

  Stir together the black bean sauce, soy sauce, and juice from half a lime in a small bowl. Set aside.

  Heat up a wok or large frying pan to good and hot with some oil and give it a good swirl. Dump in the veggies and meat from the large bowl and stir fry quickly, keeping it moving so the garlic doesn't burn. Add the black bean mixture, tossing as you go and keeping the mixture moving. Remove the pan from the heat, transfer everything to a dish, and cover. 

  Wipe the pan out with paper towel, put it back on the heat, and add some more oil. Add the egg to the pan and cook quickly. Add the rice that has been sitting in the fridge, continuing to stir while it heats through. Serve the rice with the meat mixture, topping it with cilantro, more limes, and soy sauce if you need to.

Serves 2

Adapted from Jamie Oliver's Food Revolution

She may go by the name Scatteredmom online, but Karen really is anything but scattered when it comes to the kitchen.  Churning out tasty treats within view of the Georgia Strait on Canada's west coast, Karen will hand you an organized weekly meal plan or teach you how to make meals from scratch.  As Mom to a teenage boy, she knows exactly what it takes to keep kids full and happy-which has really come in handy with her job as the Food Editor at Yummy Mummy Club.

A strong supporter of Food Revolution who has been endorsed by Jamie Oliver himself, by day Karen can be found working as a special education teaching assistant, running a kitchen and showing teenagers how to cook nutritious meals for themselves.  By night, when she's not chatting on Twitter and answering cooking questions,  she writes her popular blog Notes From the Cookie Jar, or posting mouthwatering recipes over at Chasing Tomatoes.  Not afraid to give her opinion and passionate about community, Karen spoke at Blissdom Canada 2010 and her writing has been published in Canadian Living magazine, as well as in various online publications. 

Follow Karen on Twitter @scatteredmom