Chilli & Garlic Beef Stir Fry
|Rump steak||14 Ounce, sliced (400 Grams)|
|Vegetable oil||3 Tablespoon|
|Tomato ketchup||5 Tablespoon|
|Soy sauce||3 Tablespoon|
|Bird's eye chili||2 , deseeded and finely sliced|
|Garlic||1 Clove (5 gm), finely chopped|
|Red peppers||2 , deseeded and sliced|
|Spring onions||4 , cut into short lengths|
|Lime wedges||3 (For Serving)|
|Steamed rice||1 Cup (16 tbs) (For Serving)|
1. Toss the steak in 2 tbsp oil, then season well with pepper. Stir together the tomato ketchup and soy in a jug.
2. Heat a wok over a high heat, then stir-fry the steak in 2 batches for 1 min until just browned. Remove and set aside. Reduce the heat to medium. Heat the remaining oil, add the chilli, garlic and peppers, then stir-fry for 30 secs. Add the ketchup mixture and bring to the boil. Return the steak to the wok, toss to coat in the sauce, then cover and simmer for 2 mins. Toss through the spring onion, cook 1 min more, then serve with rice.