Method
- Mix cornflour, garlic, ginger chilli powder and pepper in a bowl. Add the sliced rump steak and allow to marinade for 15 minutes.
- To cook the rice, place the rice and stock into a saucepan, bring to a boil, stir once and put the lid on, reduce the temperature to its lowest setting and cook for 5 minutes. Remove the pan from the heat and allow the rice to steam for 10 minutes. Do not remove the lid and do not stir the rice.
- To cook the beef, heat the oil in a wok over high heat and stir-fry the onion for 2 minutes until it just begins to soften, add the marinated steak and stir fry for 2 minutes until almost cooked.
- Add the pak choi to the pan and continue to cook for a minute or two until tender. Stir in soy sauce, beef stock and oyster sauce and cook for 1 minute or until the sauce thickens.
- Spoon rice into warm serving bowls and top with black pepper beef.
Ingredients
- 500 g Northern Ireland Farm Quality Assured beef rump steak
- 1 tbsp Cornflour
- 2 Garlic cloves
- 1 tsp Ginger
- 1/2 tsp Chilli powder
- 1 tbsp Cracked black pepper
- 1 tbsp Rapeseed oil
- 1 Red onion
- 1 Head of pak choi
- 100 ml Soy sauce
- 100 ml Beef stock
- 1 tbsp Oyster sauce
For the rice
- 300 g Basmati rice
- 550 ml Chicken stock