Serves: 4
Cook Using: Method
- To make the marinade, combine 1 tablespoon of cold water, cornflour and 2 tablespoons of soy sauce in a small bowl. Add the beef, cover with cling film and rest for 15 minutes.
- To make the sauce, mix honey and the remaining soy sauce in a small bowl.
- Heat the wok until just smoking, add the oil, then quickly fry the beef for 2 - 3minutes until brown and almost cooked.
- Remove to a bowl and keep warm,
- Return the wok over medium-high heat, add the remaining oil, and fry the onions until soft, then add peppers and cook for 1 minute, lastly add garlic and ginger.
- Stir in the rice, and cook for 5 minutes. Make a well in the centre and add the eggs, cook to a soft scramble and then stir through the rice.
- At this stage return the beef to the wok with all the juices and the sauce mixture, and continue to stir-fry.
- Add the peas and scallions. Season and continue stir-frying for another 30 seconds before serving.
Ingredients
- 4 Northern Ireland Farm Quality Assured Beef Rump Steaks
- 1 tbsp Cold water
- 1 tbsp Cornflour
- 150 ml Light soy sauce
- 1 tbsp Honey
For the rice
- 2 250g Pouches of cooked basmati rice
- 1 tbsp Rapeseed oil
- 2 Eggs
- 1 Large onion
- 3 Garlic cloves
- 1 inch Piece of ginger
- 1 Red pepper
- 1 Yellow pepper
- 200g Frozen peas, defrosted
- 3 Scallions
- Pinch of sea salt
- Pinch of black pepper
