Sticky Black Bean Lamb with Brown Rice and Gai Lan

Sticky Black Bean Lamb with Brown Rice and Gai Lan

Ready in 30 minutes • Serves 2-3
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, August 6, 2017.
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Chinese-inspired dish with a super punchy black bean sauce, to take your taste buds on a trip into the secrets of Asian cuisine.

Ingredients

BROWN RICE

  • 1 cup brown rice
  • 1¼ cups water
  • ½ teaspoon salt

STICKY BLACK BEAN LAMB

  • 300g lamb rump steaks (at room temperature)
  • ¼ cup black beans, roughly chopped
  • 1 clove garlic, minced
  • 1 teaspoon ginger, minced
  • 1 pottle hoisin sauce
  • 1 pottle oyster sauce
  • 1 tablespoon runny honey
  • 2 teaspoons vinegar (rice wine, white wine)
  • ¼ cup water

GAI LAN

  • 2-3 spring onions, cut into 5cm lengths
  • 2 stalks celery, thinly sliced on an angle
  • 1 bunch gai lan, ends trimmed 1cm
  • 1 baby bok choy, cut into quarters

TO SERVE

  • 2 tablespoons chopped, roasted peanuts

Steps

  1. Combine all brown rice ingredients in a small pot and bring to a boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered for a further 8 minutes. Do not lift lid during cooking.
  2. Heat a drizzle of oil in a medium (preferably non-stick) fry-pan on medium-high heat. Cook lamb for 2-3 minutes each side for medium (depending on thickness), or until cooked to your liking. Set aside, covered with foil, to rest while you prepare the rest of the meal. Reserve pan.
  3. Combine all remaining sticky black bean lamb ingredients in a small pot. Bring to a simmer and cook for 3-4 minutes, until slightly thickened and reduced. Set aside.
  4. Wipe reserved pan clean with paper towels. Return to a medium heat with a drizzle of oil. Add spring onions and cook for 2-3 minutes, until golden. Add celery, gai lan and baby bok choy and cook for 1-2 minutes, until bright green and tender.
  5. Add three tablespoons of black bean sauce to the veggies, toss well to coat and remove from heat. Slice lamb thinly against the grain and fluff up cooked rice with a fork.
  6. divide brown rice and vegetables between plates. Top with slices of lamb, drizzle over remaining black bean sauce and sprinkle over peanuts.

Nutritional Information

Energy 2388 kj
571 kcal
Protein 31.1g
Carbohydrate 56.2g
Fat 24.2g