We love good Sesame Beef Stir Fry with Jasmine Rice and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
Beef Steak Strips
Soy Sauce(ContainsGluten, Soya)
Ketjap Manis(ContainsGluten, Soya)
Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add 0.25 tsp of salt, stir in the rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Trim the bok choy then thinly slice widthways. Halve the pepper and discard the core and seeds. Slice into thin strips. Peel and grate the garlic (or use a garlic press). Peel and grate the ginger. Trim the spring onions then slice thinly.
Heat a large frying pan over medium high heat (no oil). Add the sesame seeds and cook, stirring, until golden, 1-2 mins. TIP: Watch it like a hawk as it can burn easily. Pop into a small bowl and set aside but don't wash up the pan!
Return the pan to high heat with a drizzle of oil. When the oil is hot, add the steak strips and stir-fry until browned but not cooked through, 2 mins.TIP: Do this in batches if your pan is small. You want the steak to brown not stew. Transfer to a plate, wipe out the pan and return to high heat with a splash of oil. IMPORTANT: The steak is safe to eat when the outside is cooked.
Add the pepper to the pan and stir fry until starting to soften and turning brown, 4-5 mins. Add the bok choy, garlic and ginger and stir fry until the bok choy has softened, 1-2 mins. Lower the heat and add the soy sauce and ketjap manis with a splash of water. Stir in the beef strips you browned earlier. Pour in any steak resting juices. Stir fry until everything is piping hot.
Divide the rice between bowls. Top with the beef stir, sprinkle over the toasted sesame seeds and the sliced spring onion. Enjoy!