Ingredients

Method

• 500 g free-range beef stir-fry strips
• 2 T sunflower oil
• 2 T soya sauce
• 1 T crushed ginger
• 2 garlic cloves, crushed
• 1 fresh chilli, finely chopped (optional)
• 4 sweet peppers, sliced into strips
• 1 spring onions bunch, sliced into strips
• 2 t cornflour
• 125 ml beef stock
• Sea salt, to taste
• Coriander a handful, chopped
• Jasmine rice, steamed, for serving

Method

Ingredients

1. If necessary, cut the beef strips in half. Mix the beef with the sunflower oil and soya sauce. Heat a large pan or wok until very hot. Add the beef and leave undisturbed for a few minutes until browned, then move around for a minute or two until browned but still rare.

2. Remove from the pan and mix with the ginger, garlic and chilli, if using. Add a little more oil to the same pan. Heat, then add the peppers and onion and stir-fry for a few minutes until tender-crisp.

3. Whisk the cornflour with the stock and add to the pan. Stir until it bubbles and thickens slightly. Return the beef to the pan and heat through. Check seasoning.

4. Stir the coriander into the steamed jasmine rice before serving.