Beef Stir-fry and Rice
2
This aromatic stir-fry is a great way to make expensive steaks stretch a little further and it’s perfect with rice or noodles.
Recipe Key Facts
- Prep time: 10mins
- Cooking time: 25mins
Dairy free | Shellfish free | Nut free*
Serves: 4
Calories: 402 Kcal per serving
Ingredients
Shopping List
- 300g (12oz) white rice
- 50g (2oz) frozen peas, defrosted
- 1 medium egg
- 1 tbsp light soy sauce
- 400g (16oz) beef minute steaks, rump or sirloin, cut into thin strips
- 1 tsp five-spice powder
- 1 clove of garlic, crushed
- 2cm piece of fresh ginger, cut into matchsticks
- 1 fresh red chilli, cut into rings
- 1 small carrot, cut into thin matchsticks
- A handful of mange tout
- 1 small onion, sliced
- ½ a red pepper, cut into matchsticks
- 8 mushrooms, quartered
- Vegetable oil
- 2 tsp runny honey
- Small bunch of fresh coriander, chopped
- Salt and freshly ground black pepper
Method
- Cook the rice according to the packet instructions.
- Crack the egg into a small bowl and whisk with a fork.
- Once the rice is cooked, drain it and then place it back into a saucepan. Pour the egg into the rice and stir through. Add the peas and a tablespoon of soy sauce. Cover with a lid and leave to stand.
- Place the wok on a medium heat. Place the slices of beef in a bowl along with the five-spice powder and mix well.
- Add a little vegetable oil to the wok and quickly stir-fry the beef until it starts to brown. Then add the garlic, ginger and chilli, and stir for a second before adding the carrot, mange tout and onion. Lastly, add the mushrooms and red pepper.
- Add a splash of soy sauce and the honey, tossing everything together. Finally stir in the chopped coriander. Serve with the rice.
* We cannot guarantee that recipes listed as nut-free will contain ingredients that have been produced in a nut-free environment.
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