Black Bean Beef with brown rice salad

Black Bean Beef with brown rice salad

Ready in 40 minutes Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, March 31, 2019.



  • 100g brown rice
  • 1 broccoli, florets and stalk finely chopped
  • 125g frozen peas


  • 1 pack lean beef rump steaks, thinly sliced
  • 1/2 brown onion, thinly sliced *
  • 2 cloves garlic, minced
  • 1 carrot, halved and thinly sliced
  • 1 pack shiitake mushrooms, thinly sliced
  • 1 1/2 cups chicken or beef stock ^
  • 1 pack black bean sauce


  • 1 Tbsp 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 tsp oil in a large 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 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 1633 kj
390 kcal
Protein 43.2g
Carbohydrate 26.7g
Fat 10.8g