Sticky beef and charred brussels sprouts fried rice

Sticky beef and charred brussels sprouts fried rice
  • Serves icon Serves 2
  • Time icon 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.

Nutrition: per serving

Calories
586kcals
Fat
22.5g (5g saturated)
Protein
40.5g
Carbohydrates
52.7g (11.8g sugars)
Fibre
5.6g
Salt
1.8g
Calories
586kcals
Fat
22.5g (5g saturated)
Protein
40.5g
Carbohydrates
52.7g (11.8g sugars)
Fibre
5.6g
Salt
1.8g

Ingredients

  • 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

Method

  1. 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.
  2. 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.
  3. 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.

delicious. tips

  1. Swap the beef for thin strips of chicken instead (you’ll need about 2 medium chicken breast fillets)

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