RECIPE: HOW TO DO STICKY BEEF AND CHARRED BRUSSELS SPROUTS FRIED RICE

RECIPE: HOW TO DO STICKY BEEF AND CHARRED BRUSSELS SPROUTS FRIED RICE

A speedy weeknight stir-fry that packs in maximum flavour in under 30 minutes. Not a fan of beef? Try using chicken breast instead.

RECIPE STICKY BEEF AND CHARRED BRUSSELS SPROUTS FRIED RICE

Dificulty: Easy
Portion: Serves 2
Time: Hands-on time 25 min

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

Step by step preparation

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.
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.
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.

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