Stir fry!

Honey-chilli beef stir fry with homemade fried rice.

Ingredients
750g piece of topside, thinly sliced in bite-size pieces
2 tsp bicarbonate of soda
1 tbsp shao xing cooking wine
1 tbsp cornflour
3 - 4 cups Asian greens, such as bok choy or chinese cabbage
8 - 10 bird's eye chillies, deseeded and chopped
3 tbsp honey
½ cup light soy sauce
3 - 4 cloves garlic, crushed
2 cups jasmine rice, cooked and cooled on a tray (ideally overnight)
1 egg, beaten
½ cup red capsicum, finely diced
6 chinese lup chong pork sausages, steamed and thinly sliced
½ cup shrimp, cooked and peeled
½ cup water chestnuts, diced
½ cup baby corn spears, diced
½ cup baby peas, fresh or thawed
1 cup spring onions, sliced
¼ cup peanut oil

Method
- Place the steak in a bowl with the shao xing wine (dry sherry can be substituted), bicarb soda, a couple of tablespoons of soy sauce and half the garlic. Mix thoroughly with your hands and marinate for around half an hour.
- Heat a wok over high flame until beginning to smoke, then add the oil. Tip the beaten egg into the pan and swirl quickly with a wooden spoon to break the egg up as it cooks.
- As the egg is cooking, tip most of the spring onions into the pan (reserve a small amount to garnish) along with the sausage, shrimp and capsicum. Fry for 1 minute.
- Add the rice to the wok and cook for a few minutes, breaking up any lumps and mixing the ingredients thoroughly.
- When the rice is free of lumps and well mixed, add the water chestnuts, peas and baby corn  and stir well. Season to taste with soy sauce before transferring to an oven dish to keep warm. Clean the wok.
- When the beef has marinated, add the cornflour and mix well to thoroughly coat the meat.
- Heat oil in the wok over high heat, and when the oil is smoking, add the beef in small batches. Flash fry, stirring rapidly, over a very high heat for 1 - 2 minutes.
- Return all the beef to the wok over medium heat and stir fry with the garlic, honey, chilli and remaining soy.
- Once the ingredients are well combined, add the greens and continue frying until they are just wilted. Serve over fried rice.
- Nom nom nom.