Serves 2


  • 300g beef strips
  • 1 egg
  • 1-2 tablespoons gluten free flour
  • salt and pepper for seasoning
  • 2 tablespoons sweet chilli sauce
  • 2 teaspoons tamari
  • 70ml water
  • 2 tablespoons lemon juice
  • 2 teaspoons cornflour
  • 2 tablespoons honey


  1. Whisk the egg in a bowl
  2. In another bowl stir some salt and pepper into the plain flour
  3. Heat some oil in a wok – a good few centimeters deep
  4. Dip the beef in the egg then coat in the flour
  5. Fry the beef in batches for about 2-4 minutes, set aside
  6. Drain away the majority of the oil from the wok
  7. Whisk together the sweet chilli sauce, tamarin, water, lemon juice, cornflour and honey
  8. Add into the wok and bring to the boil
  9. Cook for a couple of minutes until it thickens
  10. Add in the beef and stir until it is well coated in the sauce
  11. Serve with the rice




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