- 1 red onion
- 1 red pepper
- A head of broccoli
- 2 carrots
- A 200g bag of white basmati rice
- A 250g pack of beef stir-fry strips
- 2 tsp China 5 spice
- 1 lime
- A 35g bag of peanuts
- 400ml boiling water
- Sea salt and freshly ground pepper
- 1 tbsp olive oil
- Bowl
- Sieve
- Heatproof measuring jug
- Pan with a lid
- Vegetable peeler
- Deep frying pan or wok
- 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.
- Tip
China in your hands
Our China 5 spice is a fragrant blend of star anise, fennel seeds, cloves, cassia and black pepper. Use any leftover spice to rub into chicken or duck breasts to transport you to the East.