what you need

• For the firecracker sauce:
  • 4 tbsp sriracha.
  • 2 tbsp honey.
  • 2 tbsp light soy sauce.
  • 2 tbsp rice wine vinegar.
• For the beef:
  • Tbsp groundnut oil or any neutral oil.
  • 1 onion - thinly sliced.
  • 450g of lean beef stir fry strips
  • 2 cloves of garlic - finely chopped.
  • 10g of ginger - finely grates.
  • 1 red chilli, deseeded and thinly sliced.
  • Sesame seeds, to garnish.
  • 4 spring onions, to garnish.
  • 600g of cooked rice, 150g per serving.
  • 150g of tenderstem broccoli - sliced.

How to make it

1. Mix together the firecracker sauce in a medium sized bowl.
2. Heat the oil in a large pan and cook the onion, on medium heat, stirring regularly for five minutes until soft. Add the beef strips and cook for 5 minutes, until brown all over, breaking it up with a wooden spoon or spatula until there are no big lumps.
3. Add the garlic, ginger, firecracker sauce and red chilli and stir to combine. Simmer the sauce until it has soaked 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. Remove the beef strips from the pan.
4. Add oil to in the same pan and cook the broccoli, on high heat, until charred and slightly soft, turning a few times.
5. Serve the firecracker beef on white rice with the charred broccoli and garnish with sesame seeds and spring onion.