Sticky Sweet Chilli Honey Pepper Steak Wok Bowl with Jasmine Rice Recipe

Reduce the heat to low, cover the pot with the lid, and simmer for 15 minutes.
Remove the pot from the heat and let it sit, covered, for 5 minutes. Fluff with a fork before serving.
Step 2: Prep and Coat the Beef
Slice your sirloin or flank steak across the grain into thin, bite-sized strips.
Place the beef strips into a mixing bowl.
Sprinkle 2 tablespoons of cornstarch over the beef.
Toss the meat thoroughly until every piece is evenly coated. This step ensures a crispy texture and helps thicken the sauce later.
Step 3: Sear the Beef
Place your wok or large skillet over high heat and add 1 tablespoon of vegetable oil.
Wait until the oil is shimmering and hot.
Add the beef strips in a single layer, working in batches if necessary to avoid overcrowding the pan.
Sear the beef without moving it for 1 to 2 minutes to develop a brown crust.
Flip the pieces and cook for another 1 to 2 minutes until fully browned.
Remove the beef from the wok and set it aside on a plate.
Step 4: Stir-Fry the Vegetables
Reduce the wok heat to medium-high and add 1 tablespoon of sesame oil.
Add the sliced onion, red bell pepper, yellow bell pepper, and green bell pepper to the hot oil.
Stir-fry the vegetables constantly for 3 to 4 minutes. They should be vibrant and slightly tender but still retain a crisp bite.
Step 5: Combine and Sauce
Add the cooked beef and any collected juices back into the wok with the vegetables.
Pour your sweet chilli, honey, and pepper sauce mixture over the ingredients.
Toss everything together continuously over medium heat for 1 to 2 minutes. The cornstarch from the beef will combine with the sugars to create a thick, sticky glaze that coats the steak and vegetables.
Step 6: Assemble the Bowls
Scoop a generous portion of the fluffy jasmine rice into the bottom of your serving bowls.
Top the rice with a large spoonful of the sticky sweet chilli honey pepper beef and vegetable stir-fry.
Serve immediately while hot.
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