Beef with Green Onions and Black Bean Sauce

Main Dishes | World cuisine

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

Beef with Green Onions and Black Bean Sauce

Ingredients

Long-Grain Rice - 7.1 oz
Veal Tenderloin - 8.8 oz
Garlic - 2 cloves
Grated Ginger Root - 1 piece
Red Long Chili Peppers - 1 piece
Scallions - 2 stalks
Ground coriander - 1 bunch
Sesame Oil - 2 tablespoons
Olive Oil - to taste
Soy Sauce - 3 tablespoons
Black Bean Paste - 2 tablespoons
Lime - 2 pieces
Salt - to taste
Chicken Egg - 1 piece
Ground Black Pepper - to taste

Step by Step guide

Step 1

Boil a pot of salted water, add the rice, and cook according to the package instructions. Drain it in a colander, rinse with cold water, and let it dry in the refrigerator. Trim excess fat from the meat and cut it into finger-sized strips. Peel and thinly slice the ginger and garlic. Thinly slice the chili pepper into rings. Thinly slice the green onions. Finely chop the cilantro stems. Transfer the ginger, garlic, chili, green onions, cilantro stems, and meat into a large bowl, add the sesame oil, and mix well.

Step 2

Heat a wok (or large skillet) over high heat, pour in the olive oil, and swirl it around. Add all the contents of the bowl to the wok, shake it well, and stir-fry for 2 minutes, making sure nothing burns! Add the black bean paste, 1 tablespoon of soy sauce, and the juice of half a lime. Continue to stir until all pieces are coated in the sauce. Taste and add black pepper if necessary. Remove the wok from the heat and transfer its contents to a bowl, covering it with foil. Quickly wipe the wok with a paper towel and return it to the heat. Add more oil and swirl it around. Crack the egg into the wok and add 1 tablespoon of soy sauce—stir quickly until cooked. Add the cooled rice and stir for a few minutes until heated through. Taste and gently season with a spoonful of soy sauce.