Crispy Chilli Beef

• Jasmine Rice(300 g)
• Beef Sirloin(500 g)
• Cornflour(6 tbsp)
• Salt(½ tsp)
• Black pepper(½ tsp)
• Soy sauce(4 tbsp)
• Sweet Chili Sauce(4 tbsp)
• Rice Vinegar(1 tbsp)
• Honey(1 tbsp)
• Sriracha(1 tbsp)
• Garlic(3 cloves)
• Ginger(1 tbsp)
• Onion(1)
• Bell pepper(1)
• Anaheim Peppers(1)optional
• Rapeseed Oil(6 tbsp)
• Green Onions(2)
• Sesame seeds(2 tsp)optional

Method

1. 1

   Cook {Jasmine Rice} in plenty of water according to the pack instructions until tender, then drain and keep warm.

   ~12 min

2. 2

   Slice the {Beef steak} into thin strips. Toss with {Cornstarch}, {Salt}, and {Black pepper} until every piece is lightly coated. In a small bowl, stir together {Soy sauce}, {Sweet Chili Sauce}, {Rice Vinegar}, {Honey}, and {Sriracha}. Finely chop the {Garlic} and slice the {Ginger}, {Onion}, {Bell pepper}, {Chili pepper}, and {Spring Onion}.

   ~10 min

3. 3

   Heat half the {Vegetable oil} in a large wok or frying pan over high heat. Fry the beef in two batches until crisp and golden at the edges, 2 minutes per batch, adding more {Vegetable oil} as needed. Transfer to a plate.

   ~4 min

4. 4

   Add the remaining {Vegetable oil} to the pan, then stir-fry the {Onion}, {Bell pepper}, {Chili pepper}, {Garlic}, and {Ginger} for 3 minutes until just softened but still bright.

   ~3 min

5. 5

   Return the beef to the pan and pour in the sauce mixture. Toss for 2 minutes until the sauce turns glossy and clings to the beef and vegetables. Scatter over the {Spring Onion} and {Sesame seeds}.

   ~2 min

6. 6

   Serve the crispy chilli beef over the warm rice.

   ~1 min