Chilli Beef Stir-Fry

INGREDIENTS

• 500g Beef Lean 5% Fat Cut Pieces
• 4 tbsp Cornflour
• 4 tbsp Soy Sauce
• 2 tbsp Rice Vinegar
• 2 tsp Sugar
• 4 cloves Garlic
• 4 tsp Fresh Ginger
• 2 tsp Dried Chilli Flakes
• 2 Bell Pepper
• 4 Spring Onion
• 4 tbsp Cooking Oil
• 600g Cooked White Rice

STEPS

1. 1

   Place 600g of cooked white rice in a covered pan or microwave-safe bowl and reheat until steaming hot. Keep covered while preparing the stir-fry.

   ⏱ 2 min

2. 2

   Pat 500g of beef lean 5% fat cut pieces dry. Toss it with 4 tbsp of cornflour until evenly coated. In a small bowl, mix 4 tbsp of soy sauce, 2 tbsp of rice vinegar, and 2 tsp of sugar.

3. 3

   Heat a wok or large frying pan over high heat until very hot. Add 4 tbsp of cooking oil, then stir-fry the coated beef in a single layer for 5-6 minutes, turning frequently, until browned and no pink remains in the thickest pieces. Transfer the beef to a clean plate.

   ⏱ 5 min

4. 4

   Add the sliced 2 bell peppers to the hot wok and stir-fry for 2 minutes, until slightly softened but still crisp. Add 4 cloves of garlic (minced), 4 tsp of fresh ginger (finely grated), and 2 tsp of dried chilli flakes, then stir-fry for 30 seconds until fragrant.

   ⏱ 3 min

5. 5

   Return the beef to the wok and pour in the soy mixture. Toss continuously for 1-2 minutes, until the sauce bubbles, lightly thickens, and coats the beef.

   ⏱ 1 min

6. 6

   Scatter over 4 spring onions (sliced), toss for 30 seconds, and serve immediately over the hot rice.

   ⏱ 1 min