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 Meaty Sweet & Sour
INGREDIENTS
- 225g (8oz) Northern Ireland Farm Quality Assured lean beef cut into thin strips (suitable cuts are sirloin, rump, topside, frying steaks)
- 1 onion, cut into chunks
- 2 cloves garlic, crushed
- 1 carrot, peeled and cut into thin strips
- 1 yellow pepper, seeded and cut into chunks
- 4 x 15ml sp (4tbsp) pineapple or apricot jam
- 2 x 15ml sp (2tbsp) tomato ketchup
- 2 x 15ml sp (2 tbsp) tomato puree
- 1 x 15ml sp (1 tbsp) malt vinegar
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- For the Egg Fried Rice
- 12.5g (2oz) butter
- 450g frozen or 227g can rice or 100g (4oz) dry rice, cooked as per pack instructions
- 75g (3oz) frozen peas, defrosted
- 1 egg, medium, beaten
- 2 x 15ml sp (2 tbsp) fresh parsley, chopped
- Salt and black pepper
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Method (Serves 2)
In a large non-stick wok or saucepan dry fry the meat until browned. Add the onion, garlic, carrot and pepper, cook for 2-3 minutes.
Add sauce ingredients and cook for a further 2 minutes.
Meanwhile, make the rice. In a non-stick pan, melt the butter. Add the cooked rise and peas and cook for 3-4 minutes or until the peas are cooked. Add the egg and mix well. Season and stir through the parsley. Ensure the rice is piping hot before serving.
Serve the sweet and sour on a pile of rise with prawn crackers and additional steamed or stirfried vegetables. (For a lower fat alternative, serve with plain boiled rice.)
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