| 1. |
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. |
| 2. |
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. |
| 3. |
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.) |
| 4. |
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. |
| 5. |
Add in the chilli and garlic sauce, mix well.
Return the beef to the pan and toss to coat in the sauce. |
| 6. |
Serve the rice and steamed sugar snap peas with the crispy chilli beef over the top. |
