Stir-fried beef with sesame seeds and sweet chilli sauce

Michael Caines makes this stir-fry foolproof by choosing vegetables that can be added all at once to the pan
By Michael Caines
Stir-fried beef with sesame seeds and sweet chilli sauce
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 25 minutes
  • Effort: easy


For the sticky rice

  • 500 g glutinous rice
  • 1 cinnamon stick
  • 1 tsp vegetable oil

For the stir-fry

  • vegetable oil, for frying
  • 300 g rump of beef, finely sliced against the grain
  • 10 g root ginger, grated
  • 1 clove garlic, crushed
  • 100 g shiitake mushrooms, sliced
  • 100 g spring cabbage, sliced
  • 50 g red onions, sliced
  • 50 g bean sprouts
  • 50 g mangetout, sliced into strips
  • 1 pinch chinese five spice
  • 1 tsp toasted sesame seeds
  • 1 lime, juice only
  • soy sauce, to taste
  • 2-3 tbsp sweet sweet chilli sauce
  • sesame oil, for drizzling


1. For the rice: wash the rice several times until the water runs clear. Place the washed rice in a deep, flat-bottomed heatproof bowl and add the cinnamon, vegetable oil and 1 litre of water. Sit the bowl in a steamer of boiling water, cover and leave to cook for around 20-30 minutes, topping up the water if it starts to boil dry.

2. For the stir fry: heat some vegetable oil in a large frying pan or wok over a high heat. Add the beef and stir-fry for 30 seconds, just enough to seal, then remove it from the pan and drain in a sieve.

3. Add the garlic and ginger to the pan and stir together, then add all the vegetables. Cook for just a minute or so, tossing well, to make sure the vegetables retain their bite.

4. Add the Chinese five-spice powder, sesame seeds, a drop of water and lime juice and season with soy sauce. Drizzle with the sweet chilli dipping sauce and return the beef to the pan.

5. Taste and adjust the flavours as necessary, seasoning with salt and pepper too, if needed. Sprinkle with sesame oil and serve with the sticky rice.

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