Jordan Barnes – The Vicarage Thai Sticky Beef with Sticky Rice

Method

1. Heat around 5 tbsp oil in a wok or large frying pan until very hot.
2. Mix the cornflour with a good pinch of salt and pepper and toss the steak strips in the cornflour.
3. Cook the steak strips in the oil (turning occasionally) until very dark and crispy. This can be done in two batches, ensuring that the oil is really hot.
4. Leave the steak cooking in the oil for around 5 minutes before turning. To achieve the dark, crunchy coating, it is important to leave the meat in the pan without moving around too often.
5. Use a slotted spoon to remove the beef from the pan. Place it on a plate with some kitchen roll underneath to drain off excess fat.
6. Pour out all but 1 tbsp of oil from the pan, turn the heat down to medium and allow the oil to cool a little.
7. Add the ginger and garlic to the pan and cook for 1 minute - stirring often to avoid burning the garlic.
8. Add in the soy sauce, pepper, sugar, and water into the wok.
9. Stir well and turn up the heat, bringing to the boil. Simmer for 2-3 minutes.
10. Then, add the crispy beef back to the wok and cook for a further 2 minutes.
11. Turn off the heat and stir in the spring onion.
12. Serve over rice and garnish.