Home » Beef Recipes » Sweet plum stir-fry with fire cracker rice
Sweet plum stir-fry with fire cracker rice
Serves: 2
Cook: 40 mins
-
Equipment
- Chopping boards
- knives
- garlic crusher
- measuring spoons
- Woks or large frying pan
- wooden spoon
- Can opener
- Juicer
-
Ingredients
- 225 g Northern Ireland Farm Quality Assured rump or sirloin steak
- 2 Garlic cloves
- 2 Tomatoes
- 1 Red pepper
- 2 Spring onions
- 2 x 15 ml (2 tsp) Oil
- 3 x 15 ml (3 tbsp) Plum sauce
- 1 x 15 ml (1 tbsp) Low sugar tomato ketchup
- 1 x 200 g Can sweetcorn
- 1/2 Lemon
- 250 g Cooked rice
- 1 x 15 ml (1 tbsp) Sweet chilli sauce
-
Method
- Peel and crush the garlic. Cut the tomatoes into small chunks.
- Remove the stalk and seeds from the pepper and finely chop.
- Remove the root and skin from the spring onions and slice.
- On a separate chopping board, cut the beef into thin strips. Remember to thoroughly wash your hands after handling raw meat.
- Heat the oil in a wok, stir fry the beef steaks and the garlic for 3-4 minutes.
- Add the tomatoes, plum sauce and ketchup to the beef, stir and cook for 3-4 minutes.
- Open and drain the sweetcorn.
- Juice the lemon.
- In a separate wok or large frying pan add the cooked rice, pepper, sweetcorn, spring onions, chilli sauce and lemon juice.
- Stirring continuously cook for 5 minutes until piping hot.
- Serve the plum stir-fry over the fire cracker rice.
