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.
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, March 31, 2019.
Ingredients
Rice
- 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
Steps
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Bring a pot of hot salted water to the boil.
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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.
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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.
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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.
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Serve rice topped with black bean beef. Sprinkle over sesame seeds.
Nutritional Information
Energy |
1800 kj 430 kcal |
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Protein | 46.1g |
Carbohydrate | 30.8g |
Fat | 12.8g |