Black Bean and Chilli Fried Rice
A fast and flavour-packed beef fried rice with mangetout and peppers, in a rich chilli and black bean sauce. Inspired by @foodieoptimiser and ready in 15 minutes.
Have a go!
15 mins
Ingredients
- 150–180g beef strips
- 1 red pepper, sliced
- A handful of mangetout
- 2 spring onions, sliced
- 2–3 tbsp Mayflower Chilli & Black Bean Sauce (approx. 1/4 tub)
- 1 tsp oil or low-cal spray
- 1 portion cooked rice
Starring...
Chilli Black Bean Sauce
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Method
- Heat a wok or large frying pan over medium–high heat and add the oil or spray.
- Add the beef strips and stir-fry for 3–4 minutes until browned and mostly cooked. Remove and set aside.
- Add the red pepper and mangetout to the pan. Stir-fry for 2–3 minutes until they begin to soften but remain crisp. Remove and set aside with the beef.
- Add the cooked rice to the same pan. Pour in the Mayflower Chilli & Black Bean Sauce and stir-fry for 2–3 minutes until the rice is coated and heated through.
- Return the beef and vegetables to the pan and toss lightly just to warm everything together (don’t over-mix so the veg stays bright and the rice stays saucy).
- Serve in a bowl and top with sliced spring onions.
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