Firecracker Sauce
4 tbsp sriracha.
2 1/2 tbsp runny honey.
3 tbsp soy sauce.
2 tbsp rice wine vinegar.
Beef
1Tbsp groundnut oil or sesame oil.
1 Large onion - Diced Med/Large
1 Red Pepper - Cut into Med/Large Squares
1 Green Pepper - Cut into Med/Large Squares
450g of lean beef steak mince
2 cloves of garlic - finely chopped.
10g of ginger - finely grated.
1 red chilli, deseeded and thinly sliced.
Toasted Sesame seeds, to garnish.
4 spring onions, to garnish.
Mix all the sauce ingredients in a bowl and set aside.
Heat the oil in a large pan and cook the onion and peppers, on medium heat, stirring regularly for five minutes until soft. Add the beef mince and cook for 5 minutes, until brown all over, breaking it up with a spatula.
Add the garlic, ginger, firecracker sauce, red chilli and stir to combine. Simmer the sauce until it has reduced completely into the beef mince. Cook for an extra 3-4 minutes on high heat, until the beef begins to turn crispy and caramelise. Don’t stir the beef too much at this point or the beef won’t have a chance to go crispy.
Serve the beef with rice and garnish with sesame seeds and spring onion. Can also server with a 6 minute boiled egg.