Bo Luc Lac Shaking Beef Stir Fry with Capsicum & Rice

1. Prepare the ingredients

Read the recipe in full before you begin. Bring a saucepan of water to the boil. Wash the vegetables. Thinly slice 1 teaspoon of spring onion per person. Dice the capsicum, red onion and tomato into 1 cm pieces. Dice the beef into 2cm pieces.

2. Cook the rice

Wash the rice in cold water until the water runs clear. Add the rice to the boiling water and cook for 8 minutes, stirring often, or until cooked through. Remove from heat, strain and return to the saucepan, lid on, until required.

3. Sear the beef

Heat a splash of oil in a frying pan or wok over high heat, until nearly smoking. Add the beef and cook for 2 minutes or until browned on all sides. Remove from the pan and set aside, reserving the pan.

4. Cook the vegetables

Return the pan to a medium-high heat with another splash of oil if needed. Add the onion, capsicum and tomato and sauté for 3-4 minutes or until vibrant and beginning to colour, tossing (or shaking) the pan regularly. Add the sauce and the beef to the pan and cook for a further 2 minutes to warm through and ensure the sauce coats everything.

Serve

Divide the rice between serving plates and top with the shaking beef stirfry. Top with spring onion.