• 250g basmati rice
  • 1 tbsp olive oil
  • 1 red chilli, finely chopped
  • 2 cloves garlic, crushed
  • 300g extra-lean beef escalope, sliced
  • 400g carrots, peeled and cut into ribbons using a vegetable peeler
  • 120g hoisin and garlic stir-fry sauce
  • 100g spring onions, trimmed and finely sliced
  • 100g baby leaf spinach
  • 15g fresh coriander, roughly chopped


  1. 1

    Cook the rice according to the instructions on the packet. Meanwhile, heat the oil in a large wok or frying pan and add the chilli and garlic. Stir-fry for 2 minutes, then add the beef and carrots. Toss together and stir-fry for a further 2 minutes before adding in the stir-fry sauce. Let simmer for 2-3 minutes, tossing occasionally, then stir in half the spring onions.

  2. 2

    To serve, fluff up the grains of rice with a fork and stir through the spinach, coriander and the remaining spring onions. Divide among four plates and top with the beef stir-fry.

Nutritional Details

Each serving provides
  • Energy 1340kj 320kcal 16%
  • Fat 7.0g 10%
  • Saturates 1.9g 10%
  • Sugars 13.5g 15%
  • Salt 0.6g 10%

% of the Reference Intakes

Typical values per 100g: Energy 406kj/97kcal

Each serving provides

30.5g carbohydrate 4.9g fibre 31.4g protein

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