Ingredients
The following ingredients have 2 Servings
- 30ml (2 tbsp) cornflour
- 10ml (2 tsp) Chinese 5 spice powder
- 250g (½ lb) rump steak, thinly sliced
- 75ml (5 tbsp) vegetable oil
- 1 red pepper, washed and julienned
- 3 spring onions, peeled and sliced
- 1 red chilli, washed and finely chopped
- 2 garlic cloves, peeled and crushed
- 5cm (2in) fresh ginger, peeled and finely chopped
- 45ml (3 tbsp) rice wine vinegar
- 15ml (1 tbsp) dark soy sauce
- 30ml (2 tbsp) sweet chilli sauce
- 15ml (1 tbsp) brown sugar
- 1 lime, juiced
- 30ml (2 tbsp) sesame seeds, toasted
Instruction
- Mix the cornflour and Chinese 5 spice powder in a bowl.
- When well mixed, coat the thin strips of steak in it.
- Heat the oil in a wok until it starts smoking, then fry the meat in batches until everything is completely crisp.
- Lift the crispy meat out and keep warm.
- In the same wok, fry the pepper, chilli, garlic and ginger for 3 minutes.
- Stir in the vinegar, soy, chilli sauce, sugar and lime juice.
- Let the sauce bubble for 3 minutes.
- Incorporate the beef with the vegetables and sauce and serve immediately on top of cooked white rice.
- Sprinkle with sesame seeds and leftover spring onions. Enjoy!
