Chilli & Garlic Beef Stir Fry Recipe
Summary
Preparation Time10 MinCooking Time10 Min
Ready In20 MinDifficulty LevelEasy
Health IndexAverageServings4
Interest GroupEveryday
Ingredients
| 400 g/14 oz rump steak, sliced | ||
| Vegetable oil | 3 Tablespoon | |
| Tomato ketchup | 5 Tablespoon | |
| Soy sauce | 3 Tablespoon | |
| 1-2 bird's-eye chillies, halved, deseeded and finely sliced | ||
| Garlic | 1 Clove (5gm), finely chopped | |
| Red peppers | 2 To taste, deseeded | |
| 4 spring onions, cut into short lengths | ||
| Steamed rice and lime wedges, to serve | ||
Directions
1. Toss the steak in 2 tbsp oil, then season well with pepper. Stir together the tomato ketchup and soy in a jug.
2. Heat a wok over a high heat, then stir-fry the steak in 2 batches for 1 min until just browned. Remove and set aside. Reduce the heat to medium. Heat the remaining oil, add the chilli, garlic and peppers, then stir-fry for 30 secs. Add the ketchup mixture and bring to the boil. Return the steak to the wok, toss to coat in the sauce, then cover and simmer for 2 mins. Toss through the spring onion, cook 1 min more, then serve with rice.
2. Heat a wok over a high heat, then stir-fry the steak in 2 batches for 1 min until just browned. Remove and set aside. Reduce the heat to medium. Heat the remaining oil, add the chilli, garlic and peppers, then stir-fry for 30 secs. Add the ketchup mixture and bring to the boil. Return the steak to the wok, toss to coat in the sauce, then cover and simmer for 2 mins. Toss through the spring onion, cook 1 min more, then serve with rice.
Chef
