Home » Beef Recipes » Honey Chilli Beef Rice Bowl
Honey Chilli Beef Rice Bowl
Serves: 4
Cook: 
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Equipment
- Large pan/wok
- Saucepan with lid
- 2 Chopping boards
- Cooks knife
- vegetable knife
- garlic crusher
- spatula
- Tablespoons
- Bowl for coating meat
- measuring jug
- Scales
- Plate with kitchen paper
- Serving bowls
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Ingredients
- 2 NI Farm Quality Assured rump steaks
- 6 x 15 ml (6 tbsp) Corn flour
- Pinch black pepper
- 1 x 15 ml (1 tbsp) Rapeseed oil
- 1 Onion
- 2 Cloves garlic
- 1 Green pepper
- 350 g Rice
- 3 x 15 ml (3 tbsp) Sweet chilli
- 2 x 15 ml (2 tbsp) Reduced salt Soy sauce
- 2 x 15 ml (2 tbsp) Reduced sugar and salt Tomato ketchup
- 2 x 15 ml (2 tbsp) Honey
- 2 Scallions (Optional)
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Method
- Peel and finely slice onion. Peel and crush garlic
- Wash, deseed and finely slice green pepper
- Wash and finely slice scallions
- On separate board, slice the rump steak thinly. Wash hands after handling raw meat.
- Cook rice as per instructions on packet
- Place the meat in a bowl and toss in seasoned cornflour.
- Heat the oil in a wok (or pan) until hot, add the beef and cook until golden and crisp.
- Remove the beef and drain on kitchen paper.
- Reserve some of the oil for the next process, discard the rest.
- Stir-fry the vegetables for 3 mins to soften slightly.
- Add soy, sweet chilli sauce, tomato ketchup and honey.
- Cook for 2 mins, then add the beef back to the pan and toss well to coat.
- Serve with the cooked rice
- Garnish with fresh scallions
