Crispy ginger beef with rice

• Beef stir-fry strips400 g
• Fresh ginger1 piece
• Garlic3 cloves
• Carrots150 g
• Peppers1 pepper
• Soy sauce45 ml
• Basmati rice300 g
• Spring onions1 bunch

Also uses from the cupboard: vegetable oil, table salt, ground black pepper, chilli flakes, plain flour, granulated sugar. Missing any? You can add them to your shop on the shopping list.

Usually contains: Soya, Gluten.

Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.

Method

1. Cook the rice following the pack instructions.300 g basmati rice
2. Toss the beef strips with 3 tablespoons of plain flour and a pinch of salt until coated.400 g beef stir-fry strips
3. Heat 3 tablespoons of oil in a large frying pan or wok until very hot. Fry the beef in two batches for 3 minutes each, until crisp and browned, then lift out onto kitchen paper.
4. Cut the carrots and pepper into thin strips, grate the ginger and crush the garlic. Stir-fry them in the same pan for 3 minutes.1 piece fresh ginger3 cloves garlic150 g carrots1 pepper
5. Add the soy sauce, 3 tablespoons of sugar, a pinch of chilli flakes and 4 tablespoons of water. Bubble for 2 minutes until sticky, then return the beef and toss to coat. Scatter with sliced spring onions and serve with the rice.45 ml soy sauce1 bunch spring onions

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