I’m a new convert to stir-frying.

Yes, it can feel like it’s taking FOREVER to get everything sliced and ready to go, but the time you spend in prep, you save in standing over a hot stove. For example, this Sizzling Beef and Scallion Stir-Fry only takes about four minutes in a wok.

FOUR MINUTES! Children have been conceived in less time.

If this recipe looks familiar, it’s probably because this is the dish Jamie Oliver taught 1,000 people how to make on his TV show, “Food Revolution.” I looked up the recipe after the episode, and we’ve had it once a week ever since. There’s just nothing boring whatsoever about sizzling sirloin strips flavored with fresh ginger, garlic, Thai chile, scallions, cilantro, black bean sauce, soy sauce and fresh lime juice.

My favorite way to eat it is with the meat and black bean sauce spooned over a bowl of noodles and sprinkled with a small handful of cilantro and one last big squeeze of lime. It tastes bright, clean and summery. So satisfying.

P.S. If you don’t have a wok, you can use a deep frying pan or large cast-iron skillet. Just make sure not to kick up the temperature too high, and skip the step about putting the rice or noodles in the pan. Otherwise, you could wind up with more starch sticking to your pan than in your bowls.

Sizzling Beef with Scallions and Black Bean Sauce

Adapted from Jamie Oliver’s “Jamie’s Food Revolution”

Serves 4

  • 1 cup long-grain or basmati rice (or 8 oz. dried noodles)
  • 1 1/2 pounds top loin or sirloin, fat trimmed, sliced into strips
  • 1 thumb-sized piece of fresh ginger, peeled and sliced
  • 2 cloves of garlic, peeled and sliced
  • 1 fresh red or green Thai chile, finely sliced
  • 2 scallions, finely sliced length-wise
  • 1 small bunch of fresh cilantro (separate leaves, finely chop the stalks)
  • 2 tablespoons sesame, peanut or vegetable oil
  • 2 tablespoons black bean sauce (regular or gluten-free)
  • 2–3 tablespoons soy sauce (regular or gluten-free)
  • 2 limes
  • 1 egg
  1. Prepare your rice or noodles according to the package instructions. Drain, rinse under cold water, and refrigerate.
  2. Get yourself a big bowl, and put in the ginger, garlic, chile, scallions, cilantro stalks and steak strips. Add the sesame oil, and mix everything together
  3. Preheat a wok or large frying pan on high heat, and once it’s very, very hot, add a good lug of peanut oil and swirl it around.
  4. Add all your chopped ingredients from the bowl. Stir-fry for 2 minutes, taking care to keep everything moving so it doesn’t burn.
  5. Add black bean sauce, and stir in 1 tablespoon of soy sauce and the juice of half a lime. Keep tossing.
  6. Taste and season with black pepper and a little more soy sauce. Remove the pan from the heat, transfer everything to a bowl and cover with aluminum foil.
  7. Wipe out the pan with a ball of paper towels, and put back on the heat. Add a lug of peanut oil, and swirl it around. Crack in your egg, and add a tablespoon of soy sauce – the egg will cook very quickly so keep stirring.
  8. When the egg is scrambles, stir in your chilled rice or noodles, scraping the sides and the bottom of the pan as you go. Mix for a few minutes, until the rice is steaming hot, then taste and season with a little soy sauce.
  9. To serve, divide the rice or noodles among four bowls or plates. Spoon over the meat and black bean sauce, and sprinkle over the cilantro leaves. Serve with lime wedges.

Gluten-Free Tip: Use GF black bean sauce and soy sauce. If using sesame oil, check the label to make sure it’s GF as well.