Home » Up to 30 mins » Chinese Beef
Chinese Beef
Serves: 4
Cook: 10 mins
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Equipment
- Chopping boards
- knives
- garlic crusher
- grater
- plate
- Wok or large frying pan
- Saucepan with lid
- measuring spoons
- spatula
- 2 bowls
- measuring jug
- serving dishes
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Ingredients
- 2 Northern Ireland Farm Quality Assured rump steaks
- 1 15ml (tbsp) Cornflour
- 2 Garlic cloves
- 1 Small piece of ginger
- 1 5ml (tsp) Chilli power
- 1 15ml (tbsp) Black pepper
- 1 15ml (tbsp) Rapeseed oil
- 1 Red onion
- 1 Packet of pak choi
- 1 Red pepper
- 3 15ml (tbsp) Reduced salt soy sauce
- 1/2 Reduced salt beef stock cube and 100ml of boiling water
- 1 15ml (tbsp) Oyster sauce
For the rice:
- 200 g Basmati rice or 2 x 250gpouches basmati rice
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Method
Prepare the ingredients
- Peel and finely chop the onion· Wash deseed and thinly slice the pepper· Peel and crush the garlic · Peel and finely grate the ginger · Wash the pak choi remove the stalk and cut into quarters· Prepare the beef stock
Start to cook:
- Trim the fat from the meat and cut into thin strips, (remember to thoroughly wash your hands after handling raw meat).
- Mix cornflour, garlic, ginger, chilli powder and black pepper in a bowl. Add the sliced rump steak and allow to marinade for 15 minutes.
- Cook the rice according to the packet instructions and set aside.
- Heat the wok until smoking, remove the beef from the marinade (set the marinade aside for later) and fry the beef for 2 - 3minutes until beginning to brown then stir, then remove the beef from the pan when almost cooked, and place on a plate, cover with tinfoil.
- Reduce the heat to medium, add the remaining oil, and fry the onions until soft, add peppers and cook for 1 minute.
- Add the marinade, soy sauce, beef stock and oyster sauce and cook for 1-2 minutes.
- Add pak choi to the pan and continue to cook for 1 minute.
- Spoon rice into warm serving bowls and top with Chinese Beef stir fry.
