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
- Heat oil in a large non-stick wok or saucepan and fry the garlic, ginger and chilli for 1-2 minutes.
- Add beef strips and cook for 2-3 minutes or until browned.
- 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.