Sweet and Spicy Beef

INGREDIENTS

Sauce

  • 3 tablespoons low sodium soy sauce

  • 2 tablespoons water

  • 2 tablespoons fresh ginger

  • 3 tablespoons sriracha

  • 2 teaspoons sesame oil

  • 1 tablespoon red capsicum flakes (optional)

  • juice from 1/2 orange (or more if desired)

  • 1 1/2 TBS cornflour starch

Other

  • 300g sugar snap peas

  • olive oil spray

  • juice from 1/2 lemon

  • 750g steak, cut into chunks

  • 2 cups cooked brown rice

Garnish

  • sesame seeds

  • fresh green onion, chopped

METHOD

  1. Mix together the ingredients for the sauce EXCEPT for the cornflour. Season to taste with sriracha, soy and orange juice. Set aside along with cornflour.

  2. Set a large pan on high heat. Once the pan is hot, add sugar snap peas. Continuously stir the peas so they don’t burn, but you will char the outside, about 3 minutes. Empty the peas from the skillet, then place the skillet back on the heat.

  3. Place the pan back on the heat and add the chopped beef. Sear the outside of the beef until you reach your desired readiness, about 4 to 8 minutes. Once you’ve reached your desired readiness of beef, reduce the heat of the pan, and make a hole in the pan.

  4. Add the cornflour to the sauce, mix well, then pour it into the skillet. As soon as the sauce begins to bubble and thicken, remove the skillet from the heat and immediately and continuously fold the beef in the sauce. Remove the beef from the skillet and then garnish with sesame seeds and spring onion.

  5. Assemble the meals – evenly divide the meat among 4 containers (or your number of servings), then add brown rice and sugar snap peas.

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