Ginger beef stir-fry with peppers and jasmine rice

Ingredients

For 1 serving

• Flank steak160 g
• Bell peppers150 g
• Tamari1 tablespoon
• Ginger10 g
• Cornstarch1 teaspoon
• Peanut oil1 teaspoon
• Jasmine rice60 g
• Sesame seeds1 teaspoon
• Saltto taste

Contains: nuts, soy, sesame

Method

1. Rinse the jasmine rice until the water runs clear, put it in a small pan with twice its volume of water and a pinch of salt, bring to the boil, cover and cook over the lowest heat for 12 minutes; turn off and leave to rest, covered, for 5 minutes.
2. Meanwhile cut the flank steak into thin strips across the grain and mix it with the tamari and cornflour.
3. Wash the peppers, remove the seeds and pith and cut them into strips; peel the ginger and cut it into matchsticks.
4. Heat the oil in a wok or wide pan over high heat and stir-fry the peppers with the ginger for 3–4 minutes, until lightly charred but crisp; push them to the side.
5. Add the meat in a single layer and leave it for a minute without moving it, then stir-fry for another 1–2 minutes, until browned outside and pink inside; toss with the peppers and a splash of water until a glossy sauce forms.
6. Serve over the jasmine rice and finish with the sesame seeds.