It is super simple - some chopping, boiling, and combining - that's it a lovely meal on your plate in 20 - 25 mins. I a bit of spice and my husband loves things on the hotter end of the scale, so I usually find an in-between and this suits both of us just fine! No specific brands are needed, but a wok, rice cooker and possible a food slicer will make this all as quick as possible but not compulsory. The equipment you'll need are a frying & boiling pan, chopping board, knife. If you don't have a wok a large frying pan that distributes heat and enough space to stir will work. I have recently written about the benefits of a wok, so do have a look on my blog.

Wash and cook rice in a rice cooker or pan of choice according to the packet instructions, mine is about 20mins. Next prepare your vegetables, wash, and slice your mangetout length ways, grate the carrots, thinly slice the onions/shallots, peppers and any other vegs you might be using.

Now for the beef, if you are using it there are various types you can used, in this instance I used raw beef chunks. So, I boiled it for 20 - 35mins as it was 'stewing' meat and wanted to ensure it was soft. Using the same quantity of spices in the ingredients list (Chinese 5 spice, chilli pepper, white pepper, salt, black pepper), with water at the same level of the beef on medium heat. Keep the beef stock to add to your sauce, you might need more than 100ml to increase the sauce. Heat up some oil (sesame & sunflower oil combined), sesame seed oil doesn't not have a high smoke point, so I mix it with regular oil to avoid smoking up the kitchen. To that, add the beef to fry in the spices - Chinese 5 spice, chili pepper, white pepper, black pepper, salt for about 10mins. Remove from the wok, remembering to reserve your stock, then add a little more oil to fry the vegetables.

Once the oil is hot, add all the vegetables and fry for 3 - 4 mins the onions will become translucent but the rest of veg will still have a crunch to it. Add the beef back into your pan and stir allow to fry for another 2 mins whilst you do the next step.

In a medium bowl, mix your sauce, add your siracha sauce, soy sauce, honey, rice vinegar, grated ginger & garlic and beef stock. Once combined, add this to the wok and stir, if it is too spicy or dry this is the time to add more stock water or honey. Taste to ensure it is not too spicy as the brand of siracha sauce will mean the heat varies. Allow to simmer on low heat for 5mins and then it is ready to serve with your rice.

That's it, it is ready to serve with your choice of sides or packed for lunch, you can also garnish with chopped spring onions. If cooking ahead for lunch, allow to cool down and then serve into storage containers.

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Enjoy!

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