Lazy Black Bean Steak & Ginger Stir Fry
Cook Time: ~10 Minutes
This dish, inspired by a Jamie Oliver recipe where he attempts to fashion dishes using only 5 ingredients, is tremendously easy and quick to make, is cost-effective, relies on a small number of ingredients (eight for my version) and can be whipped up in 10 minutes. Perfect for when you are especially busy or are feeling lazy.
Serves: 2
Time: ~10 Minutes
Information - What you require
Ingredients
• Two rump steaks (~220g each)
• Asparagus (~250g)
• Chives
• One lime
• Garlic cloves (5 to 6)
• A fat wedge of ginger
• Black bean sauce (2 tbsp)
• Red wine vinegar (1 tbsp)
• Extra virgin olive oil
• Ground black pepper & salt
Optional Ingredients & Notes
• Ginger: When slicing the ginger & garlic, try to ensure they have a similar thickness, in order that they cook evenly.
• Steak Cut: I use rump, the original recipe calls for filet, but the choice of steak is entirely up to you.
Equipment
• One medium-sized pan
• Cheese grater
Mise En Place - Food preparation
Trim the stalks of your asparagus, removing the woody portions, and slice them into halves. Chop a handful of chives. Remove the zest from your lime. Decant one tablespoon of red wine vinegar and two tablespoons of black bean sauce into a bowl. Peel and finely slice the garlic and ginger. Let the steaks sit for ~20 minutes at room temperature, and season well with ground black pepper and salt.
Cooking Process
Fire up the pan to medium heat, and add ~1.5 tablespoons of olive oil. Once hot, fry your garlic and ginger until they are crisp and golden. Leaving the oil behind, place them both aside for garnish. In the same pan, throw in the steaks and asparagus and cook for ~2 minutes on each side on a high heat, rotating your asparagus regularly.
Once the steak has been cooked on both sides, add your black bean sauce & red wine vinegar and cook for another minute until the sauce begins to bubble. Be sure to toss the meat in the sauce. Once cooked, allow the steak to rest for one minute and slice it into portions.
To serve, lay your asparagus onto the plate with the steak cuts on top of it. Sprinkle over your garlic & ginger pieces, lime zest, chives, and a generous drizzle of the leftover black bean sauce.
If you do attempt this dish, please let me know how it goes, and if you variate the recipe in any way. Also, this newsletter relies upon word of mouth, so if you feel you know someone who would enjoy this publication please share it.
Thanks for reading,
Conor