Crispy Ginger Sesame Beef

Press GO to unleash the MOB step by step feature.

Step 1.

Cut your beef into strips.

Step 2.

Add your cornflour into a bowl and dip in the beef strips. Make sure each strip is evenly coated.

Step 3.

Add a very big glug of vegetable oil to a wok. Once the oil is hot, throw in your beef. Fry the beef in batches so they have space to fry. Remove when nice, brown and crispy (about 3-4 minutes). Set the beef aside.

Step 4.

Pour away the leftover oil and clean your wok. Heat a small splash of vegetable oil in the wok and add your broccoli. Fry on a high heat so that it starts to char.

Step 5.

Finely chop your spring onions and slice your ginger and garlic. Once the broccoli is charred and al dente stir through the chopped spring onions and ginger. Fry for a minute then add in the garlic.

Step 6.

Add in the sesame oil and chilli oil and toss together. Then add in the honey, rice vinegar and soy sauce.

Step 7.

Time to reintroduce your beef. Chuck the beef strips into the pan and add 30ml of water. On a medium heat, keep tossing until your sauce comes together, thickens and turns nice and sticky.

Step 8.

Prepare your ready-to-eat rice.

Step 9.

Serve the jasmine rice into 4 bowls. Spoon over your gingery beef strips and scatter over the sesame seeds. Dig in!

Keep stirring the sticky sauce in the pan until you get the right consistency.

600g Minute Steaks
3 Tbsp Cornflour
300g Tenderstem Broccoli
6 Spring Onions
1 Large Knob of Ginger
3 Cloves of Garlic
2 Tbsp Sesame Oil
1 Tbsp Chilli Oil (we use Lee Kum Kee)
1 1/2 Tbsp Runny Honey
1 Tbsp Rice Vinegar
6 Tbsp Soy Sauce
400g Ready-To-Eat Jasmine Rice
Handful of Sesame Seeds
Vegetable Oil