Szechuan Beef with Rice
Contains statutory allergens: Gluten, Soy, Sesame
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Ingredients (17)
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Instructions (7)
Rinse the jasmine rice thoroughly and cook in water according to package instructions until tender and fluffy.
Prepare the Szechuan sauce by whisking together beef stock, soy sauce, sambal oelek, rice vinegar, brown sugar, sesame oil, and cornstarch in a bowl.
Cut the beef sirloin into thin strips. Heat half of the rapeseed oil in a wok or large skillet over high heat. Sear the beef strips quickly for 2–3 minutes until browned. Transfer to a plate.
Slice both bell peppers into thin strips, chop the spring onions, and finely mince the garlic, ginger, and red chili.
Heat the remaining rapeseed oil in the wok over medium-high heat. Add garlic, ginger, chili, and bell peppers. Stir-fry for 2–3 minutes until fragrant and slightly tender.
Add the browned beef back into the wok along with the spring onions. Pour in the prepared Szechuan sauce and simmer for 1–2 minutes while stirring constantly, until the sauce is glossy and thick.
Divide the steamed jasmine rice into bowls and top with the spicy Szechuan beef.
