Crispy chilli beef with rice

Updated at: Thu, 17 Aug 2023 06:35:33 GMT

Step 1

Slice the chosen protein into 1cm strips and tip into a bowl with the cornflour. Mix and coat evenly.

Step 2

Rinse the basmati rice in cold water until it runs clear of starch. Place in a lidded saucepan with 300ml of boiling water. Stir and leave to simmer with the lid on for 12-15 minutes until cooked.

Step 3

De-seed and slice the pepper into thin strips. Cut the carrot into 0.5cm thin wide batons .

Step 4

In a frying pan, heat enough oil to cover the base until it sizzles when a pinch of cornflour is sprinkled in. Fry the protein strips for 5 minutes or until cooked and the cornflour is golden, using tongs to keep each piece separate. Transfer to kitchen towel once cooked and pour the excess oil into a bowl.

Step 5

Add back in a small amount of oil and saute the red pepper strips and carrot batons for 4-5 minutes until slightly softened (but not soggy). Remove from the pan once done.

Step 6

With the pan empty, squeeze the juice of the lemon into the pan (careful of spitting), add the orange juice, sweet chilli sauce, honey and soy and bring to the boil, simmering for 10-15 minutes or until the sauce becomes thick and syrupy.

Step 7

Add the protein and veggies back into the pan, coating evenly in the sauce for 3-5 minutes.

Step 8

Drain the rice in a sieve, rinsing with fresh boiled water and leave to stand for a minute.

Step 9

Serve the rice in bowls topped with the crispy chilli protein and sprinkle with sesame seeds.

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