Steak Stir Fry

Name: Steak Stir Fry with Chinese Five Spice Rice and Veggies
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: 1 Bell Pepper; 8 Plain Flour; 240 Beef Strips; 15 Mirin; ½ Chinese Five Spice; 150 Basmati Rice; 50 Soy Sauce; 1 Garlic Clove**; 1 Courgette; 1 Carrot; 25 Desiccated Coconut; 300 Water for the Rice

with Chinese Five Spice Rice and Veggies

Recipe Development TeamPublished on September 13, 2018

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We love good Stir Fry with Rice and Veggies and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Allergens:

Cereals containing gluten

•Soya

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total30 minutes

Active 30 minutes

DifficultyMedium

Ingredients

serving amount

Bell Pepper

Plain Flour

240

Beef Strips

Mirin

Chinese Five Spice

150

Basmati Rice

Soy Sauce

(Contains: Cereals containing gluten, Soya)

Garlic Clove**

Courgette

(May contain traces of: Celery)

Carrot

Desiccated Coconut

Not included in your delivery

300

Water for the Rice

Nutritional information

Energy (kcal)693 kcal

Energy (kJ)2900 kJ

Fat25 g

of which saturates16 g

Carbohydrate80 g

of which sugars13 g

Protein34 g

Salt4 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Medium Saucepan

•Grill Pan

Cooking Instructions and Tips

Boil the water (see ingredients for amount) in a large saucepan over high heat. Add a pinch of salt and half the Chinese five spice. When boiling, stir in the rice, lower the heat to medium and pop a lid on the pan. Cook for 10 mins, then remove from the heat and set aside (still covered) for another 10 mins. TIP: The rice will finish cooking in its own steam.

Meanwhile, halve the pepper and discard the core and seeds. Chop into small pieces. Trim the carrot, then halve and grate on a coarse grater (no need to peel]. Trim the courgette, quarter lengthways and chop widthways into small pieces. Peel and grate the garlic (or use a garlic press).

Pop the steak strips into a mixing bowl. Season with salt and pepper and sprinkle on the plain flour. Use your hands to make sure the steak has a light coating of flour. Keep to one side. IMPORTANT: Remember to wash you hands and equipment a er handling raw meat.

Heat a frying pan over medium heat and add the desiccated coconut. Cook until golden, stirring frequently, 2-3 mins. Transfer to a small bowl and return the pan to high heat. Add a splash of oil and the pepper and courgette. Stir-fry until so ened and browned at the edges, 4-5 mins. Transfer to a bowl (we will add them back in later).

Keep the frying pan on high heat and add another splash of oil. Add the steak and stir- fry until golden on all sides, 2-3 mins. Lower the heat to medium and add the garlic and the rest of the five spice. Cook for another minute then add the soy sauce and mirin to the pan. Simmer the sauce until starting to thicken, 2-3 mins.

Return the cooked veggies to the pan and heat until piping hot, 1 minute. Flu the rice up with a fork and stir through the grated carrot. Share between your plates and top with the steak stir-fry. Finish with a sprinkling of the desiccated coconut. Enjoy!