Beef Chop Suey with Rice
Contains statutory allergens: Gluten, Soy, Molluscs, Sesame
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Ingredients (16)
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Instructions (7)
Rinse the jasmine rice thoroughly and cook it in water with a pinch of salt according to packet instructions, about 12–15 minutes.
In a small bowl, whisk together the beef stock, soy sauce, oyster sauce, sesame oil, and cornstarch until smooth.
Slice the beef sirloin into thin strips. Heat half the rapeseed oil in a wok or large frying pan over high heat. Sear the beef quickly for 2–3 minutes until browned, then remove from the pan and set aside.
Cut the broccoli into small florets, slice the carrot and bell pepper, and halve the baby corn. Finely mince the garlic and ginger.
Add the remaining oil to the wok. Stir-fry the garlic, ginger, broccoli, carrots, bell pepper, and baby corn over medium-high heat for 3–4 minutes until crisp-tender.
Return the beef and resting juices to the wok along with the bean sprouts. Pour over the sauce mixture and toss everything together for 1–2 minutes until the sauce has thickened and coats the ingredients nicely.
Serve the hot beef chop suey immediately alongside freshly steamed jasmine rice.
