Sticky beef and charred brussels sprouts fried rice
- March 2018
- Serves 2
- Hands-on time 25 min
A speedy weeknight stir-fry that packs in maximum flavour in under 30 minutes. Not a fan of beef? Try using chicken breast instead.
- Dairy-free recipes
- 22.5g (5g saturated)
- 52.7g (11.8g sugars)
- 1 tsp olive oil
- 150g sliced brussels sprouts
- 300g minute steak, cut into thin strips
- 1 tbsp cornflour
- 1 tsp five-spice powder
- 2 tbsp olive oil
- 4 sliced spring onions
- 1 crushed garlic clove
- 1 tsp grated fresh ginger
- 250g pouch of steamed basmati rice
- 3 tbsp rice wine vinegar
- 1 tbsp soy sauce
- 2 tbsp sweet chilli sauce
- Heat the first tsp olive oil in a frying pan over a high heat, then add the sliced brussels sprouts and cook until softened and charred. Transfer to a chopping board. Toss the steak in a bowl with the cornflour and five-spice powder.
- Heat the remaining 2 tbsp olive oil in the frying pan until smoking hot, then add the beef and fry, stirring all the time, until golden and crisp. Remove with a slotted spoon, then add the spring onions, garlic and ginger. Stir-fry for 2-3 minutes, without letting the garlic and ginger burn.
- Stir in the basmati rice and stir-fry for another 5 minutes until the rice is warmed through. Pour in the rice wine vinegar, soy sauce, sweet chilli sauce, stir, then bubble for 2 minutes. Return the beef and charred sprouts to the pan and toss well to coat. Divide between 2 bowls and drizzle with a little chilli oil to serve, if you like.
Swap the beef for thin strips of chicken instead (you’ll need about 2 medium chicken breast fillets)
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