5 Spice Beef Stir-Fry Bowl

Cooking time
Serves2 people

For a fast and fragrant dinner, grab your wok and get ready to roll. Mixed spices add aromatic flavours to this easy mix of high welfare beef and organic veg.


  • 1 red onion
  • 1 red pepper
  • A head of broccoli
  • 2 carrots
  • 200g white basmati rice
  • 400ml boiling water
  • Sea salt and freshly ground pepper
  • 1 tbsp olive oil
  • 250g beef, cut into strips
  • 2 tsp China 5 spice
  • 1 lime
  • 35g peanuts or cashews

Prep: 15 mins | Cook: 15 mins

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1. Peel and thinly slice the onion. Halve the red pepper and scoop out the seeds and white bits. Slice into thin strips.
2. Break the broccoli into small florets. Use a vegetable peeler to cut the carrots into long, thin strips.
3. Tip the rice into a bowl. Cover with cold water. Whisk the rice for 1-2 mins till the water turns cloudy (this is the starch). Drain the rice. Rinse under cold water.
4. Tip the rice into a small pan. Pour in 400 ml boiling water. Add a pinch of salt. Cover. Bring to the boil. Turn the heat right down. Gently simmer for 8 mins till the water is absorbed and the rice is tender. Take off the heat. Set aside, lid on, for 5 mins to finish cooking the rice.
5. Heat a deep frying pan or wok over a high heat for 1 min. When warm, pour in 1 tbsp oil. Tip in the beef strips. Stir fry for 3-4 mins till browned. Transfer to a bowl using a slotted spoon.
6. Keep the pan on the heat. Add in all the veg except the carrot. Stir fry for 4-5 mins. Add the beef back to the pan, along with any juices from the plate. Sprinkle in 2 tsp of the China 5 spice and toss together. Roughly chop the peanuts.
7. Throw in the carrot strips. Toss together for 2 mins. Spoon the rice into warm bowls. Top with the beef stir-fry. Scatter over the chopped peanuts and serve with wedges of lime to squeeze over.
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