• 300 g beef escalopes, sliced into very thin strips
  • 1 tbsp light soy sauce
  • 2 tbsp rice vinegar
  • 2 tbsp Fairtrade dark brown soft sugar
  • 2 limes, one juiced and one cut into wedges, to serve
  • 1 red chilli, finely chopped
  • 500 g pkt microwaveable egg fried rice
  • 2 tbsp olive oil
  • 300 g broccoli, cut into small florets
  • 1 cm piece of fresh root ginger, peeled and finely sliced
  • 2 tsp hot chilli powder
  • 3 large carrots, sliced into ribbons with a vegetable peeler
  • 15 g fresh coriander, washed and finely chopped, reserving a few sprigs to garnish


  1. 1

    Put the beef in a non-metallic bowl with the soy sauce, rice vinegar, brown sugar, lime juice and chopped chilli. Leave to marinate for 10 minutes

  2. 2

    Cook the rice to pack instructions.

  3. 3

    Heat the oil in a large frying pan or wok, then add the broccoli, ginger and chilli powder. Stir-fry for 2 mins, adding the carrot ribbons for the final minute. Add the beef with the marinade and the chopped coriander and stir-fry briskly for 1-2 minutes, until the beef is cooked to your liking.

  4. 4

    Serve the beef alongside the rice, and garnish with the extra coriander and wedges of lime to squeeze over.


    Cook’s tip: to get really thin strips of beef, freeze the steak for 10 minutes to firm it up before slicing.

Nutritional Details

Each serving provides
  • Energy 2353kj 562kcal 28%
  • Fat 22.7g 32%
  • Saturates 4.0g 20%
  • Sugars 18.5g 21%
  • Salt 0.7g 12%

% of the Reference Intakes

Typical values per 100g: Energy 532kj/127kcal

Each serving provides

47.3g carbohydrate 7.8g fibre 38.2g protein

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