Black bean steaks with grilled vegetables
½ cup(s), (100g)
black bean sauce
fresh red chilli
1 whole, finely chopped
lean beef rump steak
400 g, (Buy 500g)
1 bunch(es), baby, halved
1 medium, cut into strips
1 medium, wedges to serve
2 x 3 second spray(s)
- Cook rice in a large saucepan of boiling water, following packet instructions, or until just tender. Drain.
- Meanwhile, combine black bean sauce, oil and chilli in a small bowl. Spread mixture over both sides of steak.
- Lightly spray a chargrill or barbecue with oil and preheat over medium-high heat. Cook steaks for 2–3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover steaks with foil and set aside to rest for 5 minutes before thinly slicing.
- Lightly spray bok choy, capsicum and asparagus with oil and cook, turning occasionally, for 2–3 minutes or until lightly charred and tender. Drizzle steaks with resting juices and serve with vegetables and rice. Serve with lime wedges.