© J Sainsbury plc 2020
Healthier chilli beef with egg fried rice
Stir-fried rather than deep-fried, this dish still has all the spicy heat and moreish flavours that make it a takeaway favourite
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Ready in 25 minutes
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Cooking time 5 minutes
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Prep time 20 minutes
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Serves 4
Ingredients
- 300g beef escalopes, sliced into very thin strips
- 1 tbsp light soy sauce
- 2 tbsp rice vinegar
- 2 tbsp dark brown soft sugar
- 2 limes, one juiced and one cut into wedges, to serve
- 1 red chilli, finely chopped
- 500g microwaveable egg fried rice
- 2 tbsp olive oil
- 300g broccoli, cut into small florets
- 1cm piece of fresh root ginger, peeled and finely sliced
- 2 tsp hot chilli powder
- 3 large carrots, sliced into ribbons with a vegetable peeler
- 15g fresh coriander, washed and finely chopped, reserving a few sprigs to garnish
Method
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1
Put the beef in a non-metallic bowl with the soy sauce, rice vinegar, brown sugar, lime juice and chopped chilli. Leave to marinate for 10 minutes.
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2
Meanwhile, cook the rice according to the instructions on the packet.
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3
Heat the oil in a large frying pan or wok, then add the broccoli, ginger and chilli powder. Stir-fry for 1 minute, then add the carrot ribbons and cook for a further 1 minute. Add the beef with the marinade and the chopped coriander and stir-fry briskly for 1-2 minutes, until the beef is cooked to your liking.
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4
Serve the beef alongside the rice, and garnish with the extra coriander and wedges of lime to squeeze over.
