Honey & Soy Caramelised Beef with Egg Fried Rice
Congratulations to Jean Bethell, the winner of our January 2021 Honey Recipe Competition with her recipe for Caramelised Beef!
Serves: 4 Servings
4 Rump Steaks
1 tbsp Dark Soy Sauce
1 tbsp Chinese Five Spice
2 tbsp Sesame Oil
2 tbsp From The Beehive Runny Honey
1 tbsp cornflour
150g Frozen Peas
5 Spring Onions
Cook the rice for approximately 12 minutes, then place in the fridge to go cold.
Make omelette with the eggs, roll up and cut into strips and keep in fridge until needed.
Cut beef into strips and add to soy sauce and five-spice to marinate (the longer, the better).
Heat sesame oil in a large pan and fry beef strips until cooked through and have a lovely caramelized coating. Remove from pan and place to one side to keep warm.
Pour 150ml boiling water into the bowl used to marinate the chicken to make sure you get all the spices left behind then pour this into the pan used to caramelize the beef together with the honey.
Mix cornflour with a little water then once sauce starts to bubble stir into the sauce and cook until it starts to thicken.
Add one tbsp sesame oil to a large pan (wok is best) then add the rice and peas, breaking up the rice as you go.
Stir fry the rice until piping hot then add the chopped spring onions (saving some for garnish) and egg and cook for a further minute.
Serve with the beef and a generous drizzle of the honey and soy sauce then garnish with chopped spring onions.