Serves 2

400g beef cut into strips

1 tbsp of cornflour for the beef.

1 large onion cut into wedges and separated


1 small onion diced.

1 garlic clove grated

2 tsp cornflour

1 tsp turmeric

2 tsp medium curry powder

Thumb sized piece of ginger grated

400ml chicken stock

1 tsp dark soy sauce

Handful of frozen peas defrosted and drained


200g cooked and chilled jasmine rice

2 eggs whisked

3 spring onions sliced

1 tbsp light soy sauce

Pop your beef in a bowl and toss thoroughly with cornflour

Make your sauce

Heat your wok or large frying pan on medium heat with a glug of olive oil and cook your small diced onion for 2-3 minutes, add your garlic & ginger and cook for one minute.

Stir in your turmeric and curry powder and cook for one minute.

Add your stock and soy sauce mixed with your cornflour  , simmer for a couple of  minutes.  Tip into a blender and blitz until smooth.

Wipe your wok/frying pan clean, drizzle with olive oil on a high heat and pop your beef and wedged onion in, cook until browned all over, pop your prepared sauce over your beef, bring to a high simmer and cook for 5 or so minutes, pop in your peas and cook for a further 5 minutes or until nice and thick and thoroughly heated through.

If your sauce thickens too much, add a little water to thin it down.

While your beef is cooking, heat a tbsp of oil in a frying pan, add your whisked eggs and swirl around in the pan cooking for 30 seconds, add your rice, soy and spring onions and stir fry for 4 minutes until thoroughly heated through.