Beef Stir-fry and Rice
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
|
Prep: Cook: |
10mins 25mins |
|
| Serves: | 4 |
| Ingredients |
|---|
| 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 |
directions
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.
