- A 200g bag of white basmati rice
- A 250g pack of beef stir-fry strips
- A 50g sachet of hoisin sauce
- 2 spring onions
- 1 red pepper
- 1 green pepper
- A 25g sachet of sesame seeds
- A handful of coriander, leaves only
- 2 tsp olive oil
- Sea salt and freshly ground pepper
- 300ml boiling water
- A couple of bowls
- Frying pan
- Small pan with a lid
- Measuring jug
Pop the rice in a bowl. Pour in enough cold water to cover it. Put to one side to soak for about 10 mins.
Pop the beef stir-fry strips in a bowl. Add the sachet of hoisin sauce, 2 tsp olive oil and a pinch of salt. Stir to mix. Put to one side.
Trim the spring onions, then slice into 3 cm long lengths. Halve the peppers. Scoop out the seeds, stem and white bits. Roughly chop the peppers. Pick the leaves off the coriander.
Warm a dry frying pan over a medium-low heat. Add the sachet of sesame seeds to the pan. Toast for 2-3 mins. Shake the pan to stop them catching and burning. When they’re golden and smell nutty, tip into a bowl.
Heat your grill to high and line your grill pan with foil. Thread the beef, spring onions and pepper chunks onto 4-6 skewers.
Grill the skewers for 15 mins till they’re browned and cooked through. Turn every few minutes so they cook evenly.
While the skewers cook, drain the rice. Tip into a pan. Pour in 350ml boiling water. Cover. Bring to the boil. Turn the heat down. Simmer for 6 mins till the water has been absorbed. Take off the heat. Steam with the lid on for another 4 mins.
The rice should be fluffy and cooked through. Serve the rice with the skewers sprinkled with the sesame seeds and the coriander leaves.