- 2 carrots
- 1 red pepper
- 1 garlic clove
- A thumb of ginger
- ½ a green cabbage
- A bag of white basmati rice
- 2 sirloin minute steaks
- A sachet of hoisin sauce
- A sachet of tamari
- 250ml water + 2 tbsp hot water
- 1 tbsp olive oil
- Sea salt
- Freshly ground pepper
- Small pan with a lid
- Measuring jug
- Wok or deep frying pan
Peel the carrot. Thinly slice it. Rinse the pepper. Halve it. Scoop out the seeds and white bits. Thinly slice it. Peel the garlic and ginger. Finely chop both of them.
Pull any wrinkled outer leaves off the cabbage. Halve it and slice the woody core out from one half. Finely shred that half and rinse it. Fill the kettle and boil it.
Tip the rice into a small pan. Pour in 250ml hot water from the kettle. Add a pinch of salt. Cover and bring to the boil. Turn the heat down. Simmer for 6 mins till all the water has been absorbed. Take off the heat. Steam, lid on, for 2-4 mins till the rice is cooked.
Trim any excess fat from the beef. Thinly slice it into strips about as big as your little finger. Season the steak with salt and pepper.
Heat 1 tbsp olive oil in a wok or deep frying pan. Add the beef. Stir-fry for 3-4 mins till the beef is browned all over. Lift out of the pan. Pop on a plate.
Add all the veg to the pan. Stir-fry for 5 mins till they veg is starting to look soft and a little browned around the edges. Add the garlic and ginger. Stir-fry for 1 min. Add the beef back to the pan.
Mix the hoisin, half the sachet of tamari and 2 tbsp hot water from the kettle together in a small bowl. Add to the wok. Toss everything together and cook for 1-2 mins to warm everything through.
Taste the stir-fry and add more tamari if you think you need it. Fluff the rice up with a fork. Serve alongside the hoisin beef.