This stir-fry recipe is so simple and SO SO tasty! Prepare all the ingredients before starting to cook and then it will come together in a flash. It’s definitely worth using dark soy over light soy sauce to get the true flavour from this dish. Serve with cauliflower rice instead of brown rice for a really low calorie option if you wish.
300 grams sirloin steak
1 Tbsp honey
4 Tbsp dark soy sauce
3 Tbsp white wine
1 large carrot
2 celery sticks
1/2 thumb sized piece of ginger
1/2 red chilli, de-seeded
1 tablespoon Olive Oil
150g wholegrain basmati rice
In a medium sized bowl mix the soy sauce, white wine, and honey together. Place the steak strips into the bowl and mix well in the marinade. Leave the beef to marinade for at least 30 minutes.
While the beef is marinating, prepare the rice. Bring a large saucepan of water to a fast rolling boil and add a good pinch of salt. Add the rice, stir once, then boil rapidly without a lid for 10 minutes. Drain the rice in a colander. Re-fill the saucepan with a few inches of boiling water then place the colander with the rice into the saucepan and cover the colander completely with a plate. Put on a low heat and allow to steam for another 15 minutes or until fully cooked. This will give you perfectly fluffy rice. When done turn off the heat and the rice will happily sit there covered until ready to eat.
Meanwhile, slice the carrot and celery into long thin strips and finely chop the ginger and chilli. Heat the olive oil in a large non-stick frying pan, or wok, over a high heat. When the pan is very hot add the carrot and celery strips and stir-fry for a few minutes until slightly softened, then remove to a bowl.
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