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Steak Stir Fry

Steak Stir Fry

with Chinese Five Spice Rice and Veggies

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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 GlutenSoya

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 conflict 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.

Preparation Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

½ pot(s)

Chinese Five Spice

150 grams

Basmati Rice

1 unit(s)

Red Pepper

1 unit(s)


1 unit(s)


1 unit(s)

Garlic Clove

280 grams

Beef Steak Strips

1 pot(s)

Plain Flour

(ContainsCereals containing Gluten)

1 sachet

Desiccated Coconut

2 sachet

Soy Sauce

(ContainsCereals containing Gluten, Soya)

1 sachet


Not included in your delivery

300 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2900 kJ
Energy (kcal)693 kcal
Fat25.0 g
of which saturates16.0 g
Carbohydrate80 g
of which sugars13.0 g
Protein34 g
Salt4.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Instructionsarrow up iconarrow up icon
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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!