Tuck into these fresh and vibrant sticky beef bowls
Cook Using: Wok
Method for the rice
Place the rice and vegetable stock into a saucepan, bring to the boil, stir once and put the lid on, reduce the temperature to its lowest setting and cook for 15 minutes. Then remove the pan from the heat and allow the rice to steam for 5 minutes. Do not remove the lid and do not stir the rice.
For the sticky beef
Heat the olive oil in a large frying pan over a very high heat and stir fry the rump steak slices for 1 minute before adding grated carrot and courgette, sliced spring onions and chilli to the pan. Stir well before adding the soy sauce, honey, rice wine vinegar, crushed garlic and grated ginger. Continue to stir fry until the vegetables have softened slightly and the sauce is thick.
Spoon warm rice into bowls, top with beef, vegetables and sauce and serve with lightly steamed bok choy or pak choi.