KUNG PAO BEEF w/ RICE

Name: KUNG PAO BEEF w/ RICE
Total time: 1200 s
Yield: 2 people
Cuisine: British
Ingredients: 2 sirloin steaks; 1 tbsp cornstarch; 1 tbsp ketchup; 1/4 tsp chilli flakes; 1/4 tsp ginger paste; 1 tbsp rice wine vinegar; 1 tsp chilli sauce; 1 tsp sesame oil; 2 tbsp light soy sauce; 1 green pepper; 1 medium white onion; 2 tbsp cashew nuts; 1 sliced red chilli; 225 g boiled rice; 1 carrot sliced; 50 ml water; 1 tsp vegetable oil

Craig Stokes @whatcraigcooks

Manchester, England, United Kingdom

Recreate a Chinese takeaway favourite for half the price and half the calories

Craig Stokes @whatcraigcooks

Manchester, England, United Kingdom

Recreate a Chinese takeaway favourite for half the price and half the calories

Saved

Ingredients

20 minutes

2 people

2sirloin steaks
1 tbspcornstarch
1 tbspketchup
1/4 tspchilli flakes
1/4 tspginger paste
1 tbsprice wine vinegar
1 tspchilli sauce
1 tspsesame oil
2 tbsplight soy sauce
1green pepper
1medium white onion
2 tbspcashew nuts
1sliced red chilli
225 gboiled rice
1carrot sliced
50 mlwater
1 tspvegetable oil

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Steps

20 minutes

1

Slice your steak and season with cornflour
2

Make your sauce by mixing ketchup, rice wine vinegar, soy sauce, chilli sauce, sesame oil and water and mix
3

Heat vegetable oil in a wok on a high heat, add chilli flakes, ginger, for 10 seconds
4

Add green pepper, onion, carrot and cook for 1 minute
5

Add steak and coin for 1 minute
6

Boil rice for 10 minutes
7

Add your sauce to your steak with red chilli and simmer for 8 minutes
8

Add cashew nuts to sauce and cook for 1 minute
9

Serve