Mark Moriarty: Cook Like a Chef airs Wednesdays at 8pm on RTÉ One.
Ingredients
Serves 4
- 400g beef mince: 5% fat
- 3 tbsp vegetable oil
- 5 garlic cloves, sliced
- 1 heaped tsp dried chilli flakes
- 2 red peppers, roughly chopped
- 2 onions, peeled and quartered
For the sauce:
- 70ml light soy sauce
- 1 tbsp honey
- 2 tbsp white wine vinegar
- 2 tbsp cornflour, mixed in 50ml water
To serve:
- 4 medium eggs
- 240g basmati rice
Method
- Place the rice in a heat-proof bowl, cover with boiling water and place in a steamer. Steam for 25 minutes until the water has evaporated and the rice is tender throughout.
- Place a large non-stick pan on the heat. Add the beef mince and break up with a wooden spoon. Cook for 5-7 minutes making sure you get as much colour as possible on the mince.
- Remove the mince from the pan and place in a bowl. Add some additional vegetable oil. Add the red pepper, and onion and cook over a high heat for 3 minutes until they begin to soften. Take the veg out of the pan and add it to the bowl on the mince.
- Place the pan back on the heat and add some more oil along with the sliced garlic and chilli flakes. Cook over a medium heat until the garlic just starts to turn brown. At this point return the browned mince and veg back to the pan and mix.
- Now mix the soy sauce, honey, vinegar and corn flour. Add this to the pan and cook over a high heat until the corn flour activates and the sauce thickens to coat the mince and veg.
- Place a second pan on the heat with a touch of vegetable oil. Add the eggs and fry for 2-3 minutes until the edges are crispy and yolks remain soft.
- To serve, place the steamed rice in bowls, top with the stir-fried mince and fried egg. Finish with a pinch of chilli flakes.
