400g beef cut into strips
1 tbsp of cornflour for the beef.
1 large onion cut into wedges and separated
1 small onion diced.
1 garlic clove grated
2 tsp cornflour
1 tsp turmeric
2 tsp medium curry powder
Thumb sized piece of ginger grated
400ml chicken stock
1 tsp dark soy sauce
Handful of frozen peas defrosted and drained
200g cooked and chilled jasmine rice
2 eggs whisked
3 spring onions sliced
1 tbsp light soy sauce
Pop your beef in a bowl and toss thoroughly with cornflour
Make your sauce
Heat your wok or large frying pan on medium heat with a glug of olive oil and cook your small diced onion for 2-3 minutes, add your garlic & ginger and cook for one minute.
Stir in your turmeric and curry powder and cook for one minute.
Add your stock and soy sauce mixed with your cornflour , simmer for a couple of minutes. Tip into a blender and blitz until smooth.
Wipe your wok/frying pan clean, drizzle with olive oil on a high heat and pop your beef and wedged onion in, cook until browned all over, pop your prepared sauce over your beef, bring to a high simmer and cook for 5 or so minutes, pop in your peas and cook for a further 5 minutes or until nice and thick and thoroughly heated through.
If your sauce thickens too much, add a little water to thin it down.
While your beef is cooking, heat a tbsp of oil in a frying pan, add your whisked eggs and swirl around in the pan cooking for 30 seconds, add your rice, soy and spring onions and stir fry for 4 minutes until thoroughly heated through.
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