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Serves: 4
Oven Temp: High heat on hobMethod
- Slice the rump steak thinly, place in a bowl and toss in cornflour and salt.
- Heat the oil in a wok until hot, add the beef and cook until golden and crisp.
- Scoop out the beef and drain on kitchen paper.
- Reserve some of the oil for the next process, discard the rest.
- Stir-fry the vegetables for 3 mins to soften slightly.
- Add soy, sweet chilli sauce, tomato ketchup and honey.
- Bubble for 2 mins, then add the beef back to the pan and toss well to coat.
- Cook rice as per bag instructions and serve with the beef
- Garnish with sesame seeds and fresh scallions
Ingredients
- 400 g Northern Ireland Farm Quality Assured sliced beef rump
- 6 tbsp Corn flour
- Pinch of good quality salt
- Vegetable oil enough for frying
- 1 Onion sliced
- 2 Garlic cloves
- 1 Green pepper sliced
- 360 g White rice
- 100 ml Sweet chilli
- 4 tbsp Soy sauce
- 2 tbsp Tomato ketchup
- 2 tbsp Honey
- 2 tbsp Sesame seeds (optional)
- 2 Scallions
