• 200g long-grain rice
  • 1 tbsp olive oil
  • 1 clove garlic, crushed
  • 2cm piece ginger, peeled and grated
  • 1 red chilli, washed, deseeded and finely sliced
  • 400g extra lean beef stir-fry
  • 125g asparagus tips, washed
  • 300g dwarf beans, washed and trimmed
  • 60g oyster and spring onion stir-fry sauce


  1. 1

    Bring a large pan of water to the boil. Add the rice and cook for 15-18 minutes until tender. Drain.

  2. 2

    About 5 minutes before the end of the rice cooking time, add the olive oil to a wok over a high heat. Add the garlic, ginger and chilli and stir-fry for 1 minute. Add the beef and stir-fry for a further 1 minute. Add the asparagus and beans and stir-fry for another 1 minute.

  3. 3

    Add the sauce to the pan and stir-fry for 30 seconds. Serve immediately with the rice.

Nutritional Details

Each serving provides
  • Energy 1248kj 298kcal 15%
  • Fat 8.2g 12%
  • Saturates 1.9g 10%
  • Sugars 5.9g 7%
  • Salt 0.9g 15%

% of the Reference Intakes

Typical values per 100g: Energy 590kj/141kcal

Each serving provides

15.2g carbohydrate 1.3g fibre 13.2g protein

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