Ditch the Chinese takeaway and whip up this dish for a low-cal, tasty, on-the-table-in-minutes dinner.
Serves 2
Prep Time: 5 minutes
Cook Time: 10 minutes (but don't forget the rice cooking time)
Ingredients
1 tbsp oil
2 cloves of garlic, chopped
3cm piece of ginger, grated
300g beef minute or flank steak, cut into rhin strips
1 green chilli, finely sliced
2-3 spring onions
2 heads of baby bok choy, roughly chopped
4 tbsp black bean sauce (if you're really ambitious, make your own, but you'll need an Asian grocery store to supply the fermented black beans)
60g uncooked brown rice
1 tbsp chopped peanuts or cashews to garnish (optional)
Method
Cook the rice according to the instructions on the packet.
Heat the oil in a wok over medium-high heat and add the garlic and ginger. Stir and then add the beef to the wok. Cook until the beef starts to caramelise slightly on the outside.
Add the spring onions and green chilli and stir, then pile the bok choy on top.
Let it cook for a minute or two until the bok choy starts to wilt a little.
Stir in the black bean sauce and add a splash of water if needed, moving everything around in the wok so it is evenly coated. Cook for another minute or two.
Serve with rice and top with the chopped nuts.
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