Sticky Chilli Beef

Sticky sweet chilli beef served with a refreshing pickled cucumber.

Serves 2

15 Minutes Preparation

15 Minutes Cooking

I N G R E D I E N T S

1 Egg

2tbs Cornflour

1 Sirloin Steak (approx 250g)

2 Carrots

3 Spring Onions

1 Onion

1 Red Pepper

6 Green Beans

2 Garlic Cloves

1tsp Ginger

4tbs Groundnut Oil (for frying beef)

Sauce

1 Lime

1tbs Chilli Flakes

1tsp Chilli Sauce (Optional)

1tbs Honey

1tsp Sugar

1tbs Rice Wine Vinegar

2tbs Soy Sauce

1/2 Beef Stock Cube

50ml Water

1/2tsp Cornflour

Pickled Cucumber

1/2 Cucumber

2tbs Rice Wine Vinegar

1tsp Chilli Flakes

1tsp Sesame Seeds

1tsp Sesame Oil

1/4tsp Sugar

1/4tsp Salt

M E T H O D

- Firstly, prepare the cucumber by slicing using a peeler. Add to a bowl with the ingredients and toss. Leave in the fridge until you need it.

- Next, start by thinly slicing the steak

- Now, prepare the vegetables.

Peel and slice the carrots and garlic.

Slice the red pepper.

Chop the green beans

Slice the ginger into thin strips

Slice the onion

- Next, grab two bowls and a plate. Whisk the egg in one bowl and add the cornflour to the other and have the plate to hand

- Add all of the steak to the egg mix and, one by one remove them and dip them into the cornflour, then lay onto the plate.

- Once all of the steak has been coated, add the wok or frying pan over a high heat. Add the oil and add the beef strips in small batches. They will become crispier is they are not crowded. Fry for 30 seconds on each side and remove and place onto the plate with kitchen roll.

- Now, add the vegetables to the wok and stir fry for 5 minutes.

- Sprinkle in the chilli flakes.

- Squeeze the lime juice into the pan, along with the soy sauce, rice wine vinegar, honey, sugar and chilli sauce. Toss around the vegetables.

- Sprinkle in the beef stock and add 50ml water.

- In a small bowl, add 1/2 tsp cornflour and 1tsp water and mix. Then add to the wok, stirring through.

- Now, add the beef back into the wok and stir fry together, making sure the sauce coats the beef.

- Serve with egg fried rice and pickled cucumber

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