Ingredients (Serves 3-4)
- 250g beef steak
- 50g brown sugar
- 75ml soy sauce
- 60ml water
- 3tbsp cornflour
- 3tbsp garlic puree
- 2tbsp vegetable oil
- 1tbsp sesame oil
- 2 spring onions
- Rice (3 or 4 portions)
- Sesame seeds
- Rinse your rice and start cooking it in a pan. Use two cups of water for every cup of rice.
- Slice your beef into quarter inch pieces, slicing across the grain. Season with salt and pepper.
- Toss the steak pieces in the cornflour, making sure they are evenly coated. Set aside.
- Heat a saucepan over a medium heat, and add the sesame oil.
- Thinly slice the ginger and sauté in the pan along with the garlic puree.
- Next, add the soy sauce, water and sugar to the pan, and bring to the boil until the sugar dissolves, then set aside.
- Heat the vegetable oil in a frying pan, then add the steak and lightly brown.
- Then, add in the sauce and simmer until the sauce starts to thicken.
- Next, add in the chopped spring onions and continue to simmer.
- The sauce is the right consistency when it’s thick enough to coat the back of a spoon.
- Once the rice is ready (best when sticky), serve with the beef.
- Finally, garnish with chopped red chillies and sesame seeds.