Ingredients

• 4 beef sizzle steaks, sliced thinly
• 4 tbsp flour
• 2 onions, diced
• 2 peppers, sliced
• 6 garlic cloves, minced
• 1 thumb sized piece of ginger, grated
• 1 tsp chilli flakes 
• 120ml dark soy sauce 
• 120ml water
• 80g brown sugar
• 3 tbsp oil
• 150g baby spinach
• 300g brown rice

Methods

1. Put the rice on to cook as per the packet instructions.

2. Add the beef to a bowl along with the flour.

3. Mix it through till the steak is covered completely. Leave to sit for 5-6 mins.

4. Heat 1 tsp of oil in a pan, add the onion and fry till soft (4-5 mins).

5. Add the pepper and continue to fry for another 2-3 mins then set aside.

6. Heat 1 tsp of oil on a medium heat and add the garlic, stir for 2 mins.

7. Add the ginger, soy sauce, sugar, chilli flakes, and water to the pan and bring to the boil.

8. Simmer for 3-4 mins till the sauce reduces and thickens.

9. Pour into a bowl and set aside. Taste and adjust the seasoning if needed. Too tart - add some sugar, too sweet - add some soy sauce.

10. Add the remaining oil to the pan and heat on med/high then add the sliced steak.

11. Fry till browned but not cooked through (3-4 mins).

12. Add the sauce back into the pan and simmer for a further 3-4 mins or until the steak is cooked and the sauce is thick and glossy.

13. Add the onion and peppers back into the pan.

14. Add the spinach to the pan and stir until wilted.

15. Adjust the seasoning if needed.