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


  1. 1

    Put the rice in a large saucepan and cover with double the amount of cold water. Bring to the boil, then reduce the heat to low, cover with a lid and cook for 12 minutes.

  2. 2

    Meanwhile, in a large wok or frying pan, heat the oil 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.

  3. 3

    To serve, fluff up the grains of rice with a fork, and stir through the remaining spring onions and the spinach and coriander. Divide among bowls 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

Show us how you cook it!
Back to top