Ingredients Jump to Instructions ↓

  1. 500 g glutinous rice

  2. 1 cinnamon stick

  3. 1 tsp vegetable oil

  4. vegetable oil , for frying

  5. 300 g rump of beef , finely sliced against the grain

  6. 10 g root ginger , grated

  7. 1 clove garlic , crushed

  8. 100 g shiitake mushrooms , sliced

  9. 100 g spring cabbage , sliced

  10. 50 g red onions , sliced

  11. 50 g bean sprouts

  12. 50 g mangetout , sliced into strips

  13. 1 pinch chinese five spice

  14. 1 tsp toasted sesame seeds

  15. 1 lime , juice only

  16. soy sauce , to taste

  17. 2-3 tbsp sweet sweet chilli sauce

  18. sesame oil , for drizzling

Instructions Jump to Ingredients ↑

  1. For the rice: wash the rice several times until the water runs clear. Place the washed rice in a deep, flat-bottomed heatproof bowl and add the cinnamon, vegetable oil and 1 litre of water. Sit the bowl in a steamer of boiling water, cover and leave to cook for around 20-30 minutes, topping up the water if it starts to boil dry.

  2. For the stir fry: heat some vegetable oil in a large frying pan or wok over a high heat. Add the beef and stir-fry for 30 seconds, just enough to seal, then remove it from the pan and drain in a sieve.

  3. Add the garlic and ginger to the pan and stir together, then add all the vegetables. Cook for just a minute or so, tossing well, to make sure the vegetables retain their bite.

  4. Add the Chinese five-spice powder, sesame seeds, a drop of water and lime juice and season with soy sauce. Drizzle with the sweet chilli dipping sauce and return the beef to the pan.

  5. Taste and adjust the flavours as necessary, seasoning with salt and pepper too, if needed. Sprinkle with sesame oil and serve with the sticky rice.


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