Thought you could only get it at the local Chinese? Wrong. This dish is so easy to make, and the sesame really makes it flyyyyyy.
Drizzle over some more sesame oil at the end for an extra nutty hit.
Cooking Time (includes preparation time): 35 Minutes
Red Chillies - £0.60
Runny Honey - £0.99
440g of Basmati Rice - £0.90
Sesame Oil - £1.60
Soy Sauce - £1.00
Cornflour - £0.75
Knob of Ginger - £0.27
Garlic - £0.30
1 Red Pepper - £0.52
1 Green Pepper - £0.52
400g of Beef Steaks - £2.53
Total Cost - £9.98 - This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.
Cut your beef into strips and place in a bowl. Add three teaspoons of sesame oil and two tablespoons of soy sauce. Mix together and leave to marinate for 10 minutes.
Add 3 tablespoons of cornflour to the beef. Mix it in until each strip is coated.
Add a very big glug of vegetable oil to a wok. Once the oil is hot, throw in your beef. Do this in batches if you have a small wok. You want each strip to be in full contact with the oil to ensure extra crispiness.
Once your beef is brown and crispy, remove from the heat and set aside on some kitchen paper.
Rice time. Add 1 part rice to 2 parts water to a pan. Allow to bubble down until the water has been fully absorbed. This will ensure fluffy, perfectly cooked rice.
Remove the oil from the wok and place it back on the heat. Add a tablespoon of sesame oil. Throw in your sliced peppers. Allow to soften for 3-4 minutes. Add the sliced ginger, 3 sliced garlic cloves, two tablespoons of soy sauce and a sliced red chilli. Cook for 3 more minutes.
Add the crispy beef to the wok and a heaped tablespoon of runny honey. Mix everything together. Add a tablespoon more soy sauce and a small glass of cornflour slurry. (To make the slurry, mix a heaped teaspoon of cornflour in a small glass of water until it resembles a slurry like liquid.)
Mix everything together, cook for 1 more minute and remove from the heat.
Serve the beef on top of the basmati rice. Enjoy!