Chinese braised pork with double spring onions
Use spring onions as a vegetable in their own right in this slow-cooked pork dish
Easy beef in black bean sauce
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 x 250g rump steaks
- 1 tbsp cornflour
- 2 tbsp sesame oil
- 1 large white onioncut into thin wedges
- 1 red pepperdeseeded and sliced
- 1 green pepperdeseeded and sliced
- 2 fat garlic clovescrushed
- 1 thumb-sized piece gingerpeeled and grated
- 1-2 red chilliesfinely chopped
- 5 tbsp black bean sauce
- 1 tbsp rice wine vinegar
- 2 tsp sugar
- sticky riceto serve
- coriander leavesto serve (optional)
Nutrition: Per serving
- kcal304
- fat12g
- saturates3g
- carbs16g
- sugars10glow
- fibre4g
- protein31ghigh
- salt1.38g
Method
step 1
Remove the thick layer of fat running down the side of the steaks and discard. Slice the steak into 1cm-thick, long strips and toss with the cornflour and some seasoning.
step 2
Heat the oil in a large frying pan or wok over a high heat then add the steak, frying for 3-5 mins or until golden brown on the outside. Remove with a slotted spoon and transfer to a plate.
step 3
Add the onion and peppers to the pan and fry for 6-7 mins or until beginning to soften. Stir through the garlic, ginger and chilli and cook for a further min. Return the beef to the pan and stir through the black bean sauce, rice wine vinegar, sugar and 2 tbsp water to loosen a little. Bring to a simmer and then remove from the heat.
step 4
Serve the stir-fry in deep bowls with mounds of sticky rice and top with coriander, if you like.
