Sticky beef with peppers and rice
20 min · 43 g protein · 461 cals / serving
Strips of beef seared hard, then tossed with red onion, snap peas and red and yellow peppers in a glossy hoisin, soy, garlic and ginger glaze, with fresh coriander stirred through at the end. Over fluffy rice in 20 minutes, the way the meal kits made it a favourite, with more beef and more vegetables.
Ingredients
Rice
- 2/3 cup jasmine rice, basmati or jasmine, rinsed
- 1 cup water, boiling, from the kettle
- 1 large red onion, in thin wedges
- 1 red bell pepper, sliced (or a stir-fry pepper pack)
- 1 yellow bell pepper, sliced
Sticky sauce
- 1/4 cup hoisin sauce
- 2 tbsp reduced sodium soy sauce
- 1 tbsp rice vinegar
- 3 cloves garlic, finely grated
- 1 tsp ginger, finely grated
- 1/2 tsp red pepper flakes, optional (optional)
- 1 tbsp water
- 1 1/2 lb top round steak, bought beef stir-fry strips (or topside or rump sliced thin), patted dry
- 1 tbsp cornstarch
- 1/2 tsp Chinese five-spice powder
- 2 tsp canola oil, divided
- 4 cups sugar snap peas, or mangetout, whole
- a large handful fresh cilantro, chopped
- 2 green onions, sliced
Steps
- Pour the boiling water over the rice in a pan with a lid, bring back to the boil, then cover and cook on the lowest heat for 12 minutes. Take off the heat and leave covered.
- While the rice cooks, slice the onion and peppers, and stir the hoisin, soy sauce, rice vinegar, garlic, ginger, chilli flakes and water together in a cup.
- Toss the beef with the cornstarch and five-spice. Heat half the oil in a wok or large skillet over high heat until smoking and sear the beef in two batches, 1–2 minutes each, until browned at the edges. Tip onto a plate.
- Add the rest of the oil, then the onion, peppers and snap peas, and stir-fry 3 minutes until charred in spots but still crisp. Pour in the sauce and bubble 1 minute, return the beef and its juices and toss until glossy and sticky, 1 minute more.
- Take off the heat and stir in most of the coriander. Serve over the rice with the green onion and the rest of the coriander. For lunches, spread the rice out to cool quickly and refrigerate it and the beef within an hour; it keeps 3 days, reheated until steaming.
Good to know
Why was my beef chewy?
Thick strips, or a crowded pan that steams instead of sears. If you slice your own, cut across the grain into strips no thicker than a pencil, pat them dry and cook in two batches over the highest heat.
Can I use beef mince?
Yes, some versions do: brown 1 1/2 lb of 5%-fat beef mince until crisp at the edges, then carry on from the vegetables. It is cheaper and just as sticky.
Per
- Calories
- 102
- Protein
- (39%)
- 9 g
- Fat
- (17%)
- 2 g
- Carbohydrates
- (45%)
- 12 g
- of which sugar
- 3 g
- Fiber
- 1 g
- Sodium
- 181 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 1844 kcal goes into the pot and 2065 g of ingredients comes out as about 1815 g of food: 102 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.