Recipe by Chef Reuben Riffel.
Enjoy the bold flavours of Chilli Beef with Stir-Fried Veg and Sticky Rice. Tender beef strips are marinated in our award-winning Banhoek Chilli Oil, then stir-fried to perfection with vibrant, fresh vegetables. Served alongside fragrant sticky rice, this dish is a delightful fusion of heat and savory goodness, perfect for any meal.
Serves: 2-4
Prep Time: 10 min
Cooking Time: 20 min
INGREDIENTS:
1 large sirloin steak, sliced and flattened using a mallet (Chef Reuben keeps the fat on but you can remove it)
1/4 cup soy sauce
1/2 cup corn flour
3 tbsp toasted sesame oil
1 cup sliced cabbage
1 large finger ginger, peeled and thinly sliced 6 spring onions, sliced
150g snow peas, cut in half
1/4 cup oyster sauce
1/2 tablespoon honey
1 cup sushi rice
3 tbsp rice wine vinegar
1 teaspoon sugar
Pinch of salt
COOKING METHOD:
Coat the steak in soy sauce, Banhoek Chilli Oil and cornflour.
In a wok, heat the sesame oil and sauté the beef until nicely caramelised
Remove from the pan and add more sesame oil. Now stir fry the vegetables until they get some nice colour then season with salt, pepper, a little honey and oyster sauce.
Stir fry until the sauce sticks to the veg.
Sushi rice is cooked by adding one cup rice to one and a half cups of water, salt and bring to boil.
Reduce the heat to low and cover with a lid and cook for 16minutes.
Add 3 tbsp rice wine vinegar, teaspoon sugar, pinch of salt
Add 2tbsp toasted sesame seeds.
Serve in a bowl with the stir fried vegetables and beef drizzle liberally with Banhoek Chilli Oil.
Serve and enjoy the delicious bite of flavour.
