1 cup white rice
250g beef rump
1½ tbs cornflour
1 tbs canola oil
1 red capsicum
1 onion
1 stalk celery
2 tsp crushed garlic
3 tbs soy sauce
1 tbs hoisin sauce
1 ½ tbs brown sugar
2 tbs water
2 spring onions (optional, sliced for garnish)
Directions
Rice: Cook 1 cup of rice. If needed, instructions are on the final page of recipes.
Beef : Finely slice 250g beef rump. Add to a bowl and coat with 1.5 tbs corn flour and 1 tbs canola oil. Set aside for 5 minutes.
Vegetables : Slice 1 red capsicum, 1 onion and 1 celery stalk into 0.5cm thick pieces. Set aside.
Sauce : In a small bowl, whisk together 2 tsp crushed garlic, 3 tbs soy sauce, 1 tbs hoisin 1.5 tbs brown sugar and 2 tbs water. Mix well.
Cook beef : Bring a large pan or wok to medium-high heat. Sear beef for 1–2 minutes per side until browned but not fully cooked through. Remove and set aside. Add chopped vegetables to the pan, and cook for 3-4 minutes. Return beef to the pan, pour in the sauce, and toss to coat. Stir-fry for another 1–2 minutes until sauce thickens slightly and beef is cooked through.
Serve : Serve over cooked rice and top with finely sliced spring onion. Enjoy!
