Chinese-Style Beef & Pepper Stir-Fry With Rice

Calories: 650 Fat: 24 Carbs: 74 Protein: 33 One try of this stir-fry and you'll be hooked. You'll sizzle beef mince with onion and pepper, before smothering in a sweet, savoury hoisin sauce. Serve with rice and top with chilli.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Add the white long grain rice to a pot with a lid with 225ml [450ml] cold water and bring to the boil over a high heat

Step 2

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Step 3

Once done, remove from the heat and set aside (lid on) to steam until serving

Step 4

While the rice is cooking, peel and roughly dice the brown onion[s]

Step 5

Deseed the pepper[s] (scrape the seeds and pith out with a teaspoon) and dice

Step 6

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Step 7

Once hot, add the diced onion with a pinch of salt and cook for 3-5 min or until beginning to soften

Step 8

Peel and roughly chop (or grate) the garlic

Step 9

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger

Step 10

Once the onion has softened, add the beef mince to the pan and cook for 4-5 min or until browned all over, breaking it up with a wooden spoon as you go

Step 11

While the beef is browning, add 1 tsp [2 tsp] black pepper to the pan (freshly ground is best!)

Step 12

Once the beef has browned, add the diced pepper, chopped garlic and chopped ginger to the pan and cook for 2 min further

Step 13

Add the Chinese rice wine, hoisin sauce, soy sauce, toasted sesame oil and 1 tbsp [2 tbsp] sugar and cook for 3-4 min or until thickened and sticky – this is your Chinese-style beef & pepper stir-fry

Step 14

Finely slice the red chilli[es] into rounds

Step 15

Serve the Chinese-style beef & pepper stir-fry over the cooked rice

Step 16

Garnish with the chilli rounds (can't handle the heat? Go easy!) and a generous grind of black pepper