Ingredients:

240g rice
100ml vegetable oil
2 tbsp cornflour
11/2 tsp Chinese five spice
340g pack beef rump steaks, cut into 1/4cm thick strips
1½ tbsp soy sauce
2 limes, juiced
1 tbsp sweet chilli sauce
2 tsp sesame oil
1 red chilli, halved, seeded and sliced
20g ginger, peeled and finely sliced
2 garlic cloves, peeled and finely sliced
1 yellow pepper, finely sliced
206g pack curly kale

Method:

1. Cook the rice following the pack instructions, then set aside.
2. Heat the vegetable oil in a wok until almost smoking. Meanwhile, combine the cornflour, Chinese five spice and a pinch of salt in a bowl. Toss the strips of beef in the cornflour mixture to coat.
3. In a bowl, mix the soy, lime juice and chilli sauce, then set aside.
4. Cook the beef in the wok in two batches, each for 2-3 mins, until golden and crispy. Transfer to kitchen paper to drain and discard the oil. Once finished, discard any vegetable oil left in the wok.
5. Heat the sesame oil in the wok over a medium-high heat, then add the chilli, ginger and garlic. Cook for 30 secs, then add the pepper and cook for 2 mins, stirring often. Add the kale and cook for a further 2-3 mins, stirring often, until it has wilted.
6. Return the beef and the soy mixture to the wok. Cook for 2-3 mins, then serve with the rice.