Matt Allison
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!
Ingredients
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.
Enjoy!
