5-Spice Beef Stir-fry With Eggy Rice

5-Spice Beef Stir-fry With Eggy Rice

This week I did a round-up of healthy habits to start in 2014, one of which was to try tackling some home cooking. 

This recipe is a great place to start as it’s simple to make, takes only 15-minutes and is packed with fragrant and aromatic spices and fresh vegetables. The perfect mid-week meal!

Serves 4

  • 2 tbsp five spice powder
  • 1 1/8 lbs beef stir fry strips
  • 3 tbsp of soy sauce
  • 1 tbsp vegetable oil
  • 1 inch fresh ginger (peeled and cut into thin stalks)
  • 1 medium red onion (sliced)
  • 1 large carrot (peeled and julienned)
  • 1 tsp corn starch
  • 2 tbsp honey
  • 2 cups rice
  • 1 egg
  • salt
  • 4 green onions (chopped)
  • Handful of fresh cilantro
  • 1 red chili (deseeded and sliced)

Step 1: Mix the 5-spice, soy sauce and beef in a bowl, allow it to marinade for 10 minutes, fill a pot with boiling water, place on a medium heat and cook the rice as per packet instructions.

Step 2: Place a wok on a high heat, when hot, add the vegetable oil, then the ginger and beef, cooking for 2-3 minutes then add the carrot, fennel and red onion, cook for a further 2-3 minutes. Add the corn starch and honey and stir well to combine and allow it a further minute or 2 to glaze.

Step 3: Drain the rice, add it back to the hot pot, add the egg, pinch of salt and spring onions, combining it to cook the eggs.

Step 4: Plate up, garnish with fresh coriander and chilli.


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