1 pound (400g) rare beef slices
2 tbsp of soy sauce
1 cup (300g) long grain rice
1 clove of garlic
½ a red chilli
a thumb size piece of ginger
1 yellow pepper
1 small pak choi
2 spring onions
2 tbsp of black bean sauce
1 glug of groundnut or vegetable oil
1 glug of sesame oil
2 eggs, beaten
a handful of fresh coriander, chopped
1. Slice the beef into strips and put in the bowl with the soy sauce. Put the rice into salted boiling water, stir and simmer according to the packet instructions. Peel the garlic and ginger then deseed the chilli and finely dice them all.
2. Cut the pepper, pak choi and spring onion into thin strips. Fry the garlic, ginger and chilli in a hot wok with a glug of groundnut oil for a minute. Add the pepper and pak choi to the pan and cook for a few minutes.
3. Put the beef slices, spring onion and black bean sauce into the wok and bring to a simmer. Transfer everything from the wok to a bowl, cover with tin foil to keep warm in a low oven. Drain the rice when cooked.
4. Wipe the wok clean with kitchen roll and add a glug of the sesame oil to the pan. Pour the beaten egg into the wok when hot and move it around with a wooden spoon. Add the drained, hot rice to the wok once the egg has started to cook and coat in the sesame oil then sprinkle in the coriander.
5. Spoon a heap of rice onto a plate with a portion of the beef stir fry.