Black Bean Beef with brown rice salad

Black Bean Beef with brown rice salad

Ready in 40 minutes Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, March 31, 2019.



  • 50g brown rice
  • 1/2 broccoli, florets and stalk finely chopped
  • 1 cup frozen peas

Black Bean beef

  • 1 pack lean beef rump steaks, thily sliced
  • 1/2 onion, thinly sliced
  • 1 clove garlic, minced
  • 1 carrot, halved and thinly sliced
  • 1/2 pack mushrooms, thinly sliced
  • 1 cup chicken or beef stock
  • 1 pack black bean sauce

To Serve

  • 2 tsp sesame seeds


  1. Bring a pot of hot salted water to the boil.
  2. Prep & cook rice. Add rice to pot of boiling water and cook for 20 minutes. After 20 minutes, add broccoli and peas and cook for a further 2-3 minutes, until rice and vegetables are tender. Drain well, return to pot and season.
  3. Prep & cook beef. Heat 1/2 tsp oil in a fry-pan on high heat. Cook beef for 2-3 minutes, until browned. Remove from pan, wipe pan clean and return to heat with 1/2 tsp oil. Add onion, garlic, carrot and mushrooms and cook for 3-4 minutes, until softened.
  4. Add beef back to pan along with stock and black bean sauce. Cook for 3-4 minutes, until sauce has reduced and beef is hot. Season to taste.
  5. Serve rice topped with black bean beef. Sprinkle over sesame seeds.

Nutritional Information

Energy 1800 kj
430 kcal
Protein 46.1g
Carbohydrate 30.8g
Fat 12.8g