Beef and Red Pepper Stir-Fry with Egg Fried Rice

A quick beef stir-fry with marinated rump strips, fresh vegetables, and savory soy-seasoned egg fried rice.

Asian Quick Beef High Protein Stir-Fry

Estimated Nutrition

Calories

685.4

kcal / serving

685.4 kcal total

Carbs

64.8g

per serving

64.8 g total

Fat

32.5g

per serving

32.5 g total

Protein

36.2g

per serving

36.2 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Soy Sauce

for the rice

Soy Sauce

for the stir fry

Dairy

piece

Egg

free-range

GrainsCereals

100

Basmati Rice

cooked

Meat

100

Rump Beef

sliced into strips

NutsSeeds

tbsp

Coriander

chopped fresh

clove

Garlic

sliced

tbsp

Sesame Seed

Salt

to taste

Black Pepper

freshly ground, to taste

OilsFats

tbsp

Sesame Oil

Other

tbsp

Honey

Vegetables

0.5

piece

Courgette

finely sliced

0.5

piece

Red Pepper

finely sliced

0.25

piece

Onion

sliced

Method

Crack in the egg and stir for another minute until cooked.

Serve the rice in a bowl topped with chopped coriander.

Whisk soy sauce, honey, and sesame oil in a separate bowl.

Place a wok over a high heat.

Mix the cooked rice and soy sauce in a bowl, then add to the wok and stir for one minute.

Add the beef strips to the bowl and marinate for five minutes.

Stir-fry the courgette, red pepper, onion, garlic, beef, and sesame seeds in a clean hot wok for two minutes.

Pour in the remaining marinade, cook for two more minutes, and season with salt and pepper.

Serve the stir-fry alongside the egg fried rice.