1 tbsp gluten free soy sauce

1 tbsp mirin

2 tsp cornflour, mixed to a paste with 2 tbsp water

1 tbsp vegetable oil

300g beef frying steak, thinly sliced

1 tbsp garlic infused oil

1 red chili, finely chopped

3 carrots, sliced thinly

300g pack beansprouts

100g bag baby spinach

handful sesame seeds, toasted

cooked rice, to serve (optional)



In a small bowl, mix together the gluten free soy, mirin, and cornflour paste. Heat the oil in a wok or large frying pan. Season the beef and sear in batches, then remove to a plate and cover with foil to keep warm.

Fry the chilli, then add the carrots and beansprouts, and stir-fry for 2 mins. Return the beef to the wok and add the spinach and garlic infused oil along with the sauce.

Keep stir-frying for another 2-3 mins until the spinach has wilted. Serve sprinkled with the sesame seeds and some rice, if you like.

Recipe adapted from: Good Food

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