- 2 x 250g rump steaks
- 1 tbsp cornflour
- 2 tbsp sesame oil
- 1 large white onion, cut into thin wedges
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 red pepper, deseeded and sliced
- 1 green pepper, deseeded and sliced
- 2 fat garlic cloves, crushed
- 1 thumb-sized piece ginger, peeled and grated
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 1-2 red chillies, finely chopped
- 5 tbsp black bean sauce
- 1 tbsp rice wine vinegar
- 2 tsp sugar
Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…
- sticky rice, to serve
- coriander leaves, to serve (optional)
Remove the thick layer of fat running down the side of the steaks and discard. Slice the steak into 1cm-thick, long strips and toss with the cornflour and some seasoning.
Heat the oil in a large frying pan or wok over a high heat then add the steak, frying for 3-5 mins or until golden brown on the outside. Remove with a slotted spoon and transfer to a plate.
Add the onion and peppers to the pan and fry for 6-7 mins or until beginning to soften. Stir through the garlic, ginger and chilli and cook for a further min. Return the beef to the pan and stir through the black bean sauce, rice wine vinegar, sugar and 2 tbsp water to loosen a little. Bring to a simmer and then remove from the heat.
Serve the stir-fry in deep bowls with mounds of sticky rice and top with coriander, if you like.