Rib eye with stir fried black beans, oyster mushrooms and spring onions
This is more of a roast with stirfried vegetables on the side than a beef stirfry. Steamed rice goes well with it.
|2 Tbsp||Peanut oil|
|600 g||Beef, boneless rib-eye|
|1||Red onion, small|
|2 Tbsp||Sweet soy sauce|
|330 g||Canned black beans|
|1||Red chilli, chopped|
|1 tsp||Sesame oil|
|1 Tbsp||Oyster sauce|
|1 Tbsp||Balsamic vinegar|
|1 bunch||Spring onion, greens, sliced|
|1 handful||Fresh coriander|
- 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.
- 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.
- 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.