Crispy shredded beef

Our grass fed steak strips taste fantastic in our take on traditional crispy shredded beef. We’ve paired the beef with fresh ginger and chilli, sweet chilli sauce, honey, and our secret ingredient (ketchup!). The trick is to get the strips of steak nice and crispy before combining with the delicious, gingery sauce.

30 mins

4

Medium

• 300g Field & Flower steak strips
• 5 heaped tbsp cornflour
• 2 tsp Chinese five spice
• 1 small chilli, seeds removed & finely sliced (optional)
• 3 spring onions, finely sliced
• 1 Inch piece of ginger, peeled & sliced into small matchsticks
• ½ orange bell pepper, finely sliced
• ½ yellow bell pepper, finely sliced
• 1 garlic clove, peeled and finely sliced
• 2 tbsp tomato ketchup
• 1 tbsp chili sauce (or ½ tsp of chili powder)
• 2 tbsp sweet chilli sauce
• 2 tbsp soy sauce
• 1 tbsp honey
• Rapeseed oil
• Coriander, finely chopped to serve
• 1 tsp sea salt
• White rice

1. In a bowl, mix together the cornflour, salt and Chinese five spice. Add the beef strips and cover with the cornflour mixture.

2. To make your sauce, find a small bowl or jug, stir the tomato ketchup, chilli sauce, sweet chilli sauce, soy sauce and honey together. Put to the side.

3. Boil your rice as per the packet instructions.

4. Fry the beef strips in 3 tbsps. of oil until crispy, remove from the pan and place to the side.

5. Add the peppers, ginger, garlic and spring onions to the pan with a little oil. After a few mins add your sauce to the pan and fry for a further 5-7 mins.

6. Once nearly cooked, add your beef back into the pan and stir into the sauce.

7. Serve with the rice and a sprinkling of coriander.