Quick and sticky beef

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Boil a full kettle.

Step 2

When boiling, pour the water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 10-12 mins. When cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

Step 3

Meanwhile, halve, peel and thinly slice the red onion. Halve the pepper and discard the core and seeds. Slice into thin strips. Roughly chop the coriander (stalks and all).

Step 4

Heat a drizzle of oil in a large frying pan on high heat. When the oil is hot, add the beef strips and sprinkle over the Thai style spice blend. Stir-fry until browned, 1-2 mins. The beef is safe to eat when the outside is browned. Once browned, transfer the beef to a plate and cover with foil to keep warm.

Step 5

Wipe out the pan and return to high heat with a drizzle of oil if needed. When hot, add the onion and pepper, then stir-fry until slightly softened, 2-3 mins. Lower the heat and stir in the hoisin sauce and soy sauce. Bring to a bubble, then remove from the heat.

Step 6

Just before the rice is cooked, return the pan to medium heat and add the browned beef strips to the peppers and onion. Stir-fry until everything is piping hot. Remove from the heat, then stir through the coriander.

Step 7

Share the rice between your bowls and spoon your sticky beef on top.