Description
A delicious and easy crispy beef stir fry recipe that combines tender beef with vibrant vegetables in a flavorful sauce.
Ingredients
Scale
- 600 g lean beef steak (sirloin or flank), thinly sliced into strips
- 2 tablespoons cornflour
- 1 tablespoon vegetable oil
- 2 red chillies, deseeded and finely sliced
- 1 red bell pepper, sliced into thin strips
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons reduced-sodium soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons sweet chilli sauce
- 1 tablespoon honey
- 500 g cooked jasmine rice
- 2 spring onions, sliced
- 1 teaspoon sesame seeds
Instructions
- Place the beef strips in a bowl and toss with cornflour until evenly coated.
- Heat half the oil in a large non-stick wok or skillet over high heat.
- Add the beef strips in batches, frying until crispy and browned (about 3-4 minutes per batch). Remove beef and set aside on a plate.
- Wipe the wok if necessary, add the remaining oil, and stir-fry the bell pepper and red chillies for 2 minutes.
- Add the garlic and ginger to the wok and cook for 1 minute until fragrant.
- In a small bowl, whisk together the soy sauce, rice vinegar, sweet chilli sauce, and honey.
- Pour the sauce mixture into the wok and allow it to simmer for 1-2 minutes until it begins to thicken.
- Return the crispy beef to the wok and toss rapidly to coat every strip in the glaze.
- Serve the beef immediately over 125g of cooked rice per portion.
- Garnish with sliced spring onions and sesame seeds.
Notes
- For a spicier dish, leave some seeds in the chillies.
- Serve with extra rice or noodles if desired.
- This dish can be made with other vegetables such as broccoli or carrots.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 8 g
- Sodium: 1000 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 68 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 80 mg