Beef Stir-Fry with Rice

An Asian-inspired beef stir-fry with peppers, celery and spring onions in a sweet-savoury sauce, served with basmati rice.

🔎 Equipment

Wok or large frying pan, saucepan, bowls, knife

🥘 Ingredients

• Beef steak, rump or sirloin - 125 g
• Green pepper - ¼
• Spring onions - 1
• Garlic - ½ clove
• Celery - 1 stick
• Red pepper - ¼
• Mild chilli powder - ½ tsp
• Paprika - ½ tbsp
• Very low-salt beef stock - ¼ cube
• Clear honey - ½ tbsp
• Red wine vinegar - ½ tbsp
• Sunflower oil - ½ tbsp
• Worcestershire sauce - ½ tbsp
• Basmati rice, raw - 62.5 g

👨‍🍳 Method

1. Cut the beef into thin 1cm strips and place in a bowl. Add the paprika and mild chilli powder and mix until evenly coated. Leave to marinate for 1 hour, stirring once after 30 minutes.
2. Put the rice into a saucepan with 500ml water. Bring to a rolling boil, reduce to a gentle simmer and cook for 12 minutes.
3. Cut the celery and peppers into strips about 5cm long and 5mm thick. Thinly slice the spring onions and set aside.
4. Heat the sunflower oil in a wok or large frying pan. Stir-fry the spring onions, garlic, celery and peppers for 1 minute, then add the beef and cook over high heat for 3–4 minutes.
5. Make the sauce by mixing the stock with the boiling water, Worcestershire sauce, honey and red wine vinegar. Add it to the wok and cook until the beef is well coated.
6. Drain the rice and rinse with boiling water. Serve immediately with the beef stir-fry.

📊 Nutrition

🥗 Dietary Guide

Source

Recipe source

Kidney Care UK — Beef Stir Fry ↗

View the original recipe on the source website