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Sweet plum stir-fry with fire cracker rice

  • Serves 2
  • 40 mins


225g Northern Ireland Farm Quality Assured rump or sirloin steak

2 garlic cloves

2 tomatoes

1 red pepper

2 spring onions

2 x 15ml spoons (2 tsp) oil

3 x 15ml spoons (3 tbsp) plum sauce

1 x 15ml spoons (1 tbsp) low sugar tomato ketchup

1 x 200g can sweetcorn

½ lemon 

250g cooked rice

1 x 15ml spoon (1 tbsp) sweet chilli sauce


Chopping boards, knives, garlic crusher, measuring spoons, woks or large frying pan, wooden spoon, can opener, juicer. 


  1. Peel and crush the garlic. Cut the tomatoes into small chunks.
  2. Remove the stalk and seeds from the pepper and finely chop.
  3. Remove the root and skin from the spring onions and slice.
  4. On a separate chopping board, cut the beef into thin strips.  Remember to thoroughly wash your hands after handling raw meat.
  5. Heat the oil in a wok, stir fry the beef steaks and the garlic for 3-4 minutes.
  6. Add the tomatoes, plum sauce and ketchup to the beef, stir and cook for 3-4 minutes.
  7. Open and drain the sweetcorn.
  8. Juice the lemon.
  9. In a separate wok or large frying pan add the cooked rice, pepper, sweetcorn, spring onions, chilli sauce and lemon juice.
  10. Stirring continuously cook for 5 minutes until piping hot.
  11. Serve the plum stir-fry over the fire cracker rice.

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