The great taste of black bean sauce with the combination of rump steak and baby spinach in 30 minutes. A nice mid week meal.
500 grams rump steak, cut into thin strips
1 Tbsp canola oil
2 tsp sesame oil
1 brown onion, cur into wedges
5 cm fresh ginger, peeled, cut into matchsticks
2 Tbsp Chinese cooking wine
1 bag baby spinach leaves
1/2 cup cashews, toasted
1/2 cup coriander leaves
450 gram pkt microwaveable jasmine rice
- Heat 1 tsp of oil in a wok or large deep fry pan over high heat. Add 1/4 of beef and stir fry for 1-2 minutes or until browned all over. Transfer to a large bowl. Repeat with remaining meat until all browned.
- Heat sesame oil in wok over high heat. Add onion and ginger, stir fry for 2 minutes or until golden. Add the cooking wine. Bring to the boil.
Cook your rice to directions on packet.
Return the beef to the wok, with the black bean sauce and baby spinach, cook until the spinach wilts. Remove from the heat. Add cashews and coriander leaves.
- Serve in a bowl with rice on bottom and top with beef stir fry and top with coriander leaves.