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Piccolo Tomatoes December 2018


  • 120g baby corn
  • 130g basmati rice
  • ½ beef stock cube
  • 250g British beef strips
  • 1 carrot
  • 1 tbsp cornflour
  • 1 courgette
  • 1 garlic clove
  • 25g honey
  • 5g sesame seeds
  • 30ml soy sauce
  • 1 tbsp toasted sesame oil


  1. Boil a kettle. Add the basmati rice and 300ml cold water to a pot with a lid and bring to the boil over a high heat. Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until all the water has absorbed and the rice is cooked. Once cooked, remove from the heat and keep covered until serving
  2. Top, tail and chop the courgette into batons. Chop the baby corn into quarters. Peel and finely chop (or grate) the garlic 
  3. Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over the highest heat. Meanwhile, pat the beef strips dry with kitchen paper. Once your pan is very hot, add the beef strips with the honey and a pinch of salt and cook for 1 min exactly, making sure you don’t overcook them. Once done, transfer them to a plate to rest
  4. Boil a kettle. Return the pan to a medium heat. Once hot, add the toasted sesame oil with the chopped vegetables and garlic and cook for 3-4 min or until softened
  5. Meanwhile, dissolve 1/2 beef stock cube in 175ml boiled water. Add the cornfloursoy sauce sachets and 1 tbsp sugar and whisk to combine – this is your beef stock. Once the vegetables have softened, add the beef stock to the pan and cook for 1-2 min or until thickened
  6. Once done, remove the pan from the heat. Return the beef strips to the pan and give everything a good old mix up – this is your sizzling sesame beef stir-fry
  7. Serve the sizzling sesame beef stir-fry over the basmati rice. Garnish with the toasted sesame seeds. Enjoy!
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