Crispy ginger beef with rice

• Beef stir-fry strips400 g
• Fresh ginger1 piece
• Garlic3 cloves
• Carrots150 g
• Bell peppers1 bell pepper
• Soy sauce45 ml
• Long-grain white rice300 g
• Scallions1 bunch

Also uses from the cupboard: vegetable oil, table salt, ground black pepper, all-purpose 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 store 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 long-grain white rice
2. Toss the beef strips with 3 tablespoons of all-purpose flour and a pinch of salt until coated.400 g beef stir-fry strips
3. Heat 3 tablespoons of oil in a large skillet or wok until very hot. Fry the beef in two batches for 3 minutes each, until crisp and browned, then lift out onto paper towels.
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 bell pepper
5. Add the soy sauce, 3 tablespoons of sugar, a pinch of chili flakes and 4 tablespoons of water. Bubble for 2 minutes until sticky, then return the beef and toss to coat. Scatter with sliced scallions and serve with the rice.45 ml soy sauce1 bunch scallions

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