<p>Sweet Plum Stir-Fry with Fire Cracker Rice </p><p>Ingredients 225g (8oz) lean beef, lamb or pork grilling/frying steaks 2 cloves garlic 1x 5ml spoon (1tsp) oil 2 tomatoes 3x 15ml spoon (3tbsp) plum sauce 1x 15ml (1tbsp) tomato ketchup 250g (9oz) rice 1 red pepper 2 spring onions 1 can (200g approx) sweetcorn 1x 15ml (1tbsp) sweet chilli sauce Serves: 2 1x 5ml spoon (1tsp) lemon juice Time to cook: 45 minutes</p><p>Equipment Weighing scales, knife, chopping board, garlic press, non-stick Skills wok/saucepan, measuring spoons, mixing spoon, saucepan, Weigh and measure, knife skills (bridge colander and serving bowls. and claw), peel, crush, handle raw Method meat, stir-fry, boil/simmer, deseed and 1. Slice the steaks into thin strips. drain. 2. Peel and crush the garlic. 3. Heat the oil in a non-stick wok or saucepan, stir fry the lean beef, lamb or pork and garlic until browned, for approximately 3-4 minutes. 4. Dice the tomatoes. 5. Add the tomatoes, plum sauce and tomato ketchup and cook for 3-4 minutes. 6. Add the rice to a saucepan of boiling water and cook until tender, approximately 10 minutes. 7. Prepare the vegetables using a clean knife and chopping board:  wash, deseed and slice the red pepper into thin strips  wash and thinly slice the spring onions. 8. Drain the rice. 9. In a wok, stir-fry the rice with the peppers, spring onions, chilli sauce and lemon juice. Cook for 4-5 minutes until piping hot. 10. Serve the sweet plum stir-fry with the fire cracker rice.</p><p>Top tips  Suitable cuts: Beef – sirloin, rump, topside steaks. Lamb – leg, chump steaks or neck fillet. Pork – loin, leg steaks or fillet</p><p>Did you know? Stir frying where food is quickly cooked, with or without fat, over a high heat.</p><p>Nutrition information per 100g/serving: Energy 794/3972kJ, protein 7.8/38.9g, carbohydrate 34.0/170.0g, carbohydrate of which sugars 2.9/14.4g, fat 3.1/15.7g, saturated fat 1.0/4.9g, dietary fibre 0.9/4.6g, salt 0.3/1.4g, iron 1.0/4.9mg</p><p>A more comprehensive nutritional analysis is available at meatandeducation.com</p><p>© Agriculture and Horticulture Development Board 2013. This resource may be reproduced and used in all educational settings.</p>