Ingredients (serves 2)

225g (8oz) lean beef rump steak, cut into thin strips

5ml (1tsp) oil

2 cloves garlic, crushed

1.25cm (½”) root ginger, peeled and grated

1 red or green chilli, deseeded and finely chopped

30ml (2tbsp) brown sugar

5ml (1tsp) soy sauce

Method

1. Heat oil in a large non-stick wok or saucepan and fry the garlic, ginger and chilli for 1-2 minutes.
2. Add beef strips and cook for 2-3 minutes or until browned.
3. Add brown sugar and soy sauce and cook on a high heat for 2 minutes until the sugar caramelizes.

Serve the chilli beef stirfry with boiled rice, cucumber and spring onion salad and steamed Chinese vegetables.