• register
  • log in
  • shopping list
  • home
  • recipes
    • recipe categories
    • recipe collections
    • reader recipes
  • kitchen tips
    • how to
    • glossary
    • ask peter
  • hot topics
    • features
    • wellbeing
    • in season
    • what's on
    • wine
  • videos
    • features
  • win
  • meal planners

Bite

Recipes

  • home
  • recipes
    • recipe categories
    • recipe collections
    • reader recipes
    • Have a recipe that you'd like to share on Bite?

      Add your own recipe
  • kitchen tips
    • how to
    • glossary
    • ask peter
  • Hot Topics
    • features
    • wellbeing
    • in season
    • what's on
    • wine
  • Videos
  • win
  • meal planners
Register Log in
Menu
Home > Recipes > Rib eye with stir fried black beans, oyster mushrooms and spring onions

Rib eye with stir fried black beans, oyster mushrooms and spring onions
( SERVES 6 )

Publication: Listener

Listener

Ratings: No ratings yet

Rib eye with stir fried black beans, oyster mushrooms and spring onions

No ratings yet

This is more of a roast with stirfried vegetables on the side than a beef stirfry. Steamed rice goes well with it.

Ingredients

2 Tbsp Peanut oil
600 g Beef, boneless rib-eye
1 Red onion, small
2 Tbsp Sweet soy sauce
2 cloves Garlic
330 g Canned black beans
1 Red chilli, chopped
1 Tbsp Sugar
1 tsp Sesame oil
3 Tbsp Sherry
1 Tbsp Oyster sauce
1 Tbsp Balsamic vinegar
1 bunch Asparagus
1 bunch Spring onion, greens, sliced
10 Mushrooms, oyester
1 handful Fresh coriander

Directions

  1. Preheat the oven to 200C. Rub the beef with the soy sauce, then leave it for 30 minutes at room temperature. Heat half the peanut oil in a frying pan, then sear the beef on all sides for 10 minutes or so.
  2. Place the beef in the oven for 20 minutes, then remove and leave to rest in a warm place for 10 minutes. Heat the remaining oil in a wok. Finely slice the onion and chop the garlic, then fry with the black beans and chilli until fragrant.
  3. Add the sugar, sherry, sesame oil, oyster sauce and vinegar, then cook until it has reduced slightly. Slice the asparagus and spring onions diagonally and tear up the oyster mushrooms. Add to the wok and cook for 2 minutes. Transfer to a serving dish. Slice the beef and lie it on top of the vegetables. Garnish with coriander and serve with noodles.
Your rating?
comment

http://www.bite.co.nz/recipe/7203/Rib-eye-with-stir-fried-black-beans-oyster-mushrooms-and-spring-onions/

Collections you may like

Harvest suggests

Cooking With Oils

Cooking With Oils

Harvest
Make ahead dinners

Make ahead dinners

Roast chicken

Roast chicken

Back to school: Winter lunches

Back to school: Winter lunches

Stories you may like

Brancott Estate suggests

Pizza makeover

Pizza makeover

Brancott Estate Allyson Gofton
Vanessa Baxter: Cooking as a family

Vanessa Baxter: Cooking as a family

The real food trend

The real food trend

Ray McVinnie
Meal planner: December 10

Meal planner: December 10

Jo Elwin

Comments

Join the conversation

Tell a friend...

Seen something you really like? Use the form below to send your friend(s) an email message and link to this item.

Thank you, your message has been sent.

Most viewed recipes

  • AvoFeta smash

    AvoFeta smash

  • Eskimo lolly cake

    Eskimo lolly cake

  • Green power smoothie

    Green power smoothie

  • My famous bacon and egg pie

    My famous bacon and egg pie

  • Raspberry and courgette chia jam

    Raspberry and courgette chia jam

  • Beef Mince Stir-Fry

    Beef Mince Stir-Fry

Receive weekly emails & save favourite recipes

register now

Trending

  • Meal Planner's Club: Feb 11

  • Annabel Langbein's poolside picnic

  • Lunchbox fillers

  • Preserving your summer fruit

  • Get the idea: Late summer barbecues

  • Summer berries

  • How to scale, gut and fillet a fish

  • Lots and lots of sandwich ideas

Shopping List

  • Login or sign up to use the shopping list

Connect with us

Related Recipes

  • World barbecue: Mongolia

    World barbecue: Mongolia

  • Korean pancakes

    Korean pancakes

  • Potted beef

    Potted beef

  • Essence of Kangaroo Island beef carpaccio

    Essence of Kangaroo Island beef carpaccio

  • French onion dip

    French onion dip

  • Beef and Bean Thread Vermicelli Noodle Stir-fry

    Beef and Bean Thread Vermicelli Noodle Stir-fry

  • Roast beef and yorkshire pudding

    Roast beef and yorkshire pudding

  • Spring onion pancakes

    Spring onion pancakes

bite.co.nz
  • facebook
  • twitter
  • pinterest
  • Who we are
  • Our People
  • Terms & conditions
  • Privacy policy
  • Contact us
  • FAQs
Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

© NZME. Publishing Ltd, 2019

Back to top