Sticky beef and charred brussels sprouts fried rice
Speedy weeknight stir-fry. Chicken breast works instead of beef (about 2 medium fillets).
Listed as 25 mins hands-on time; under 30 mins overall
2 servings
Ingredients
- 1 tsp olive oil
- 150g sliced brussels sprouts
- 300g minute steak, cut into thin strips
- 1 tbsp cornflour
- 1 tsp five-spice powder
- 2 tbsp olive oil
- 4 sliced spring onions
- 1 crushed garlic clove
- 1 tsp grated fresh ginger
- 250g pouch of steamed basmati rice
- 3 tbsp rice wine vinegar
- 1 tbsp soy sauce
- 2 tbsp sweet chilli sauce
Method
- Fry the sliced sprouts in the 1 tsp oil over a high heat until softened and charred, then tip onto a board. Toss the steak strips with the cornflour and five-spice.
- Heat the 2 tbsp oil until smoking and fry the beef, stirring, until golden and crisp. Remove with a slotted spoon. Stir-fry the spring onions, garlic and ginger for 2-3 mins without letting the garlic and ginger burn.
- Add the rice and stir-fry for about 5 mins to warm through. Pour in the vinegar, soy and sweet chilli sauce and bubble for 2 mins. Return the beef and sprouts, toss to coat, and serve in two bowls, with a little chilli oil if you like.
From delicious. magazine