Black Pepper Beef Stir Fry with Egg Fried Rice

Marinated beef fillet stir-fried with peppers in a savory sauce, served alongside seasoned egg and spring onion fried rice.

Asian Beef High Protein Stir-Fry Rice

Estimated Nutrition

Calories

546.1

kcal / serving

2184.4 kcal total

Carbs

39.1g

per serving

156.4 g total

Fat

27.7g

per serving

110.6 g total

Protein

35.7g

per serving

142.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Cornflour

CondimentsSauces

tbsp

Light Soy Sauce

tbsp

Oyster Sauce

tbsp

Dark Soy Sauce

Dairy

piece

Egg

large, lightly beaten

GrainsCereals

200

Basmati Rice

cooked and cooled

Liquids

tbsp

Dry Sherry

Water

Meat

500

Beef Fillet

finely sliced

NutsSeeds

cloves

Garlic

peeled, finely chopped

tbsp

Black Pepper

freshly cracked

tbsp

Coriander

freshly chopped

OilsFats

tbsp

tbsp

tbsp

tsp

Vegetables

piece

Red Pepper

seeds removed, finely sliced

piece

Spring Onion

finely sliced

Method

Stir-fry until egg is set, then season and stir in onions and coriander.

Whisk soy sauce, sherry, garlic, pepper, and cornflour in a bowl.

Serve beef alongside the fried rice.

Return beef to the wok and cook for one further minute.

Stir-fry peppers for 2 minutes, then add sauces, sesame oil, and 50ml water.

Remove beef from marinade and stir-fry in a hot wok with oil for 2 minutes.

Mix eggs with sesame oil and pour over the rice.

Stir-fry cooked rice in a clean, oiled wok for 3 minutes.

Coat the beef in marinade and chill for 30 minutes.