This is probably one of the first dishes that crosses your mind when thinking of Chinese takeaway. We show you how to use your leftover roast beef to create an easy homemade stir-fry version complete with egg fried rice.
Slice the beef into strips and put in the bowl with the soy sauce.
Put the rice into salted boiling water, stir and simmer according to the packet instructions.
Peel the garlic and ginger then deseed the chilli and finely dice them all. Cut the pepper, pak choi and spring onion into thin strips. Fry the garlic, ginger and chilli in a hot wok with a glug of groundnut oil for a minute.
Add the pepper and pak choi to the pan and cook for a few minutes.
Put the beef slices, spring onion and black bean sauce into the wok and bring to a simmer. Transfer everything from the wok to a bowl, cover with tin foil to keep warm in a low oven.
Wipe the wok clean with kitchen roll and add a glug of the sesame oil to the pan. Pour the beaten egg into the wok when hot and move it around with a wooden spoon.
Drain the rice when cooked. Add the drained, hot rice to the wok once the egg has started to cook and coat in the sesame oil then sprinkle in the coriander.
Spoon a heap of rice onto a plate with a portion of the beef stir fry. Serves 4