Put the rice in a lidded non-stick pan with 250ml water.
Bring to the boil then turn the heat down to low, cover and simmer for 8 mins.
Next, put the sugar snap peas in over the rice, (if using), and then turn the heat off and leave it covered.
Put the cornflour in a large bowl and mix in some salt and pepper to season it.
Add the beef cut into thin strips and mix well to fully coat them in the flour.
In a wok, heat the oil over medium-high heat.
Fry the beef in batches until crisp and browned.
Set aside on kitchen paper. (Around 1-2 mins on each side.)
Add a little more oil if necessary, then add the garlic, the grated carrot and the spring onions.
Fry for 1 min, then pour in the Honey and Soy sauce with 50ml water. Turn the heat up to get it bubbling and slightly more glazed.
Add in the chilli and garlic sauce, mix well.
Return the beef to the pan and toss to coat in the sauce.
Serve the rice and steamed sugar snap peas with the crispy chilli beef over the top.
There are 816 calories in 1 serving of Crispy Chilli Beef.
Calorie Breakdown: 37% fat, 42% carbs, 21% prot.
* Reference intake of an average adult (8400 kJ / 2000 kcal)