INGREDIENTS: Sea salt + freshly ground black pepper 200g Basmati rice 1 x 230g Sirloin or rump steak Thumb-sized piece of fresh root ginger 2 Cloves of garlic 1/2 Fresh red chiili 2 spring onions Small bunch of fresh coriander 2 Tablespoons sesame oil groundnut oil 2 Tablespoons of good quality black bean sauce 2-3 Tablespoons soy sauce 2 Limes 1 free range egg
METHOD: Boil the rice in a pan of salted water for the recommended time. Drain the rice in a sieve, run it under cold water then allow to fry in the fridge.
Trim any excess fat from the steak and slice into strips. Peel and finely slice the ginger and garlic. Finely slice the chilli and the spring onions. Pick the coriander leaves, put to one side and finely chop the stalks. Put all the ginger, garlic, chilli, spring onions, coriander stalks and steak strips in a big bowl, add the sesame oil and mix together.
Preheat a large wok on high heat and when very hot add a good lug of groundnut oil and swirl it round. Add all your chopped ingredients from the bowl and mix everything around quickly. Stir-fry for 2 minutes.
Add the black bean sauce and 1 tablespoon of soy sauce and the juice of half a lime. Keep stirring/tossing. Season to taste with a little black pepper and more soy sauce. Remove from heat, transfer everything to a bowl and cover with tin foil.
Give the pan a quick wipe then return to the heat and add another lug of groundnut oil. Crack in your egg and a tablespoon of soy sauce and stir. Once scrambled add your cooled rice and continue to stir
Serve the rice on a plate or in a bowl and spoon the meat and black bean sauce over the top, sprinkled with the coriander leaves and a slice of lime
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