• 400 g (13 oz) beef fillet
  • 1 tablespoon vegetable oil
  • 1 teaspoon grated fresh root ginger
  • 1 teaspoon tomato concentrate
  • pinch of caster sugar
  • 2 tablespoons soy sauce
  • 400 g (13 oz) cooked long-grain rice
  • salt and pepper

Slice the beef fillet into thin strips around 4–5 cm (1½–2 inches) long.

Heat the oil in a wok and add the grated ginger. Turn it in the oil briefly using a wooden spoon, then add the tomato concentrate and the sugar.

Add the beef strips to the wok, stir-fry for 2–3 minutes, then add the soy sauce. Remove the meat, then set aside and keep warm on the warming rack of the wok.

Place the rice in the wok and cook for 2–3 minutes.

Arrange the strips of meat over the rice and serve immediately.

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