You will need one wok or deep-sided pan and a second pan for the rice.


  • 170 g rump steak (trimmed and thinly sliced)
  • 0.25 tsp salt
  • 0.5 an egg white
  • 1 tsp corn flour
  • 1 tblsp light soy sauce
  • 2 tblsp vegetable oil
  • 2 tblsp roasted peanuts/cashews
  • 0.25 tsp chilli flakes
  • 4 spring onions (chopped, green parts only)
  • 1 clove garlic (crushed and finely sliced)
  • thumb-sized piece of root ginger (peeled and finely sliced, about 10 slices)
  • 0.5 red pepper (thinly sliced)
  • 0.5 tsp whole peppercorns, cracked
  • for the sauce:
  • 1 tblsp soy sauce
  • 100 ml chicken stock
  • 1-2 tsp sugar
  • 1 tsp tomato ketchup
  • 1 tsp cornflour
  • 1 tsp sesame oil (optional)
  • for the rice:
  • 8 oz cooked basmati rice (cold)
  • 0.5 tsp soy sauce (or to taste)
  • 1 egg


  • You will need one wok or deep-sided pan and a second pan for the rice.
  • Combine salt, egg white, soy sauce and cornflour in a bowl and mix well with a fork or whisk. Add the sliced beef and coat well with the mixture. Set aside to marinate.
  • Blend all sauce ingredients in another bowl and set aside. Add 1tbsp vegetable oil to a heated wok and stir fry beef until it loses its pink colour (1-2 mins). Remove beef from wok and set aside.
  • Add remaining oil to the same wok. Toss the peanuts, red peppers, garlic, chilli flakes, ginger and cracked peppercorns into the wok and cook for 1-2 minutes.
  • Add the combined sauce ingredients and cook until heated through and sauce has thickened.
  • Return beef to the wok and stir fry on high heat for about 30 seconds.
  • Finally, add the chopped spring onion and stir through. Serve with fried rice.
  • For the rice, heat the pan on a high heat. Add a little vegetable oil. Add the cold rice and heat through, stirring all the while. Season with a little soy sauce.
  • When rice is good and hot make a well in the centre. Add the egg into the well and stir through the rice until the egg is well cooked and mixed through the rice.

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