Beef Stir-fry and Rice

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(2 votes)

This aromatic stir-fry is a great way to make expensive steaks stretch a little further and it is perfect with rice or noodles.


Calories: 402 Kcal per serving

Serves: 4
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
1/2 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


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.