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Ingredients:
1 tablespoon Groundnut oil3 fat cloves, finely chopped Garlic1, deseeded and finely chopped Red cayenne chilli1 inch of fresh root, peeled and grated Ginger1 medium, top and tailed, sliced in half lengthways and then on the angle into thick strips Carrot15, sliced in half Cherry tomatoes1 large, deseeded, sliced into strips on the angle Green pepper1, sliced on the angle for garnish Spring onion250g Minced beef
For the stir fry sauce:
50ml Cold water1 tablespoon, or dry sherry Shaosing rice wine1 tablespoon Low sodium light soy sauce1 tablespoon Dark soy sauce1 teaspoon Toasted sesame oil1 teaspoon Chilli oil1 tablespoon CornflourA super easy and tasty dish using leftover ingredients.
Red cayenne chilli -
1, deseeded and finely chopped
Ginger -
1 inch of fresh root, peeled and grated
Carrot -
1 medium, top and tailed, sliced in half lengthways and then on the angle into thick strips
Cherry tomatoes -
15, sliced in half
Green pepper -
1 large, deseeded, sliced into strips on the angle
Spring onion -
1, sliced on the angle for garnish
Minced beef -
250g
For the stir fry sauce
Cold water -
50ml
Shaosing rice wine -
1 tablespoon, or dry sherry
Low sodium light soy sauce -
1 tablespoon
Dark soy sauce -
1 tablespoon
Toasted sesame oil -
1 teaspoon
Chilli oil -
1 teaspoon
Cornflour -
1 tablespoon
Steps
Into a bowl, combine all the ingredients for the stir-fry sauce and mix well. Set to one aside.
Heat a wok over high heat and when wok starts to smoke, add the groundnut oil. Give the oil a swirl and then in with the garlic, ginger and chilli and fry for a few seconds to release their aroma, then add in the beef mince. And as the mince starts to brown, add in the carrots and cook together for 1 minute, tossing and stirring. Then add in the green peppers and then tomatoes and followed by the stir-fry sauce.
Bring the sauce to the bubble and coat all the vegetables well, whilst tossing and stirring gently. As the sauce starts to thicken and the vegetable soften, keep stirring gently to coat all the ingredients. Then take it off the heat and add a final garnish of sliced spring onions.