Name: Honey & Chilli Beef
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Asian-fusion
Ingredients: 500 g quick-frying beef steak, such as rump or sirloin, thinly sliced against the grain; 2 tbsp cornflour; 2 tbsp vegetable or rapeseed oil; 1 red pepper, deseeded and thinly sliced; 3 garlic cloves, crushed; 20 g fresh ginger, finely grated; A pinch of freshly ground black pepper; 3 tbsp runny honey; 3 tbsp light soy sauce; 1–2 tbsp sriracha or another chilli sauce; 2 tbsp rice vinegar; 75 ml water; 2 spring onions, finely sliced; Steamed jasmine rice or noodles; Sesame seeds, optional

Method

15 mins prep20 mins cook35 mins total

Slice the steak thinly across the grain and blot away surface moisture. Toss with the cornflour and black pepper, separating the strips so there are no thick patches of flour.
Stir the honey, soy sauce, chilli sauce, vinegar and 75 ml water together in a small bowl. Prepare the pepper, garlic, ginger and spring onions before heating the pan.
Set a large wok or frying pan over a high heat. Add 1 tbsp oil, then spread half the beef over the base. Let it sear undisturbed for 60–90 seconds, then stir-fry for another 1–2 minutes until browned and cooked through. Transfer to a plate.
Use the remaining tablespoon of oil to cook the second batch in the same way, then lift it onto the plate. Keep the heat high enough for the meat to sizzle rather than release a pool of liquid.
Tip the red pepper into the hot pan and stir-fry for 2–3 minutes, retaining a little firmness. Stir in the garlic and ginger and cook for 30 seconds, taking care not to scorch them.
Add the prepared sauce and let it bubble for 2–3 minutes, stirring as it reduces to a light glaze.
Return the beef and collected juices to the pan. Toss for about 1 minute until hot and evenly coated; add a tablespoon of water if the glaze is too thick.
Divide between plates of hot rice or noodles and finish with the spring onions and optional sesame seeds. Serve straight away.

Notes

Tender beef: Look for the direction of the muscle fibres and cut across them. If the steak is awkward to slice thinly, firm it in the freezer for 10 minutes first; allow this extra time on top of the stated preparation time.

Control the heat: Begin with 1 tbsp chilli sauce and taste the sauce before it touches the raw beef. Add the second tablespoon if you want more heat.

Sauce consistency: The cornflour on the beef helps the sauce cling. If it becomes too sticky during the final toss, loosen it with a tablespoon of water rather than cooking the beef for longer.

Serving: Have your rice or noodles ready when the beef finishes. Steamed broccoli or a crisp cucumber salad makes a useful contrast to the sweet glaze.

Leftovers: Cool promptly, cover and refrigerate for up to 2 days. Reheat only once until piping hot throughout, adding a small splash of water to loosen the chilled sauce.