This recipe was invented when all I had in the fridge was leftover brown rice, a steak, some tomatoes and the odd vegetable! It's very versatile and could be made with pork fillet or chicken breasts instead of steak.
Be the first to make this!
1 tablespoon olive oil
1 onion, chopped
1 green pepper, chopped
1 beef steak fillet, cut into thin strips
250g cooked brown rice
2 tomatoes, peeled and chopped
12 asparagus tips
1 carrot, grated
50g frozen peas
1cm fresh ginger, peeled and finely chopped
1 teaspoon Chinese five spice
2 tablespoons soy sauce
Method Prep:10min › Cook:15min › Ready in:25min
Heat oil in a large frying pan or wok; cook and stir onion over low heat for 5 minutes or until softened.
Add green pepper and steak slices; cook and stir for for 3 minutes.
Add brown rice; stir to break up any clumps and reheat thoroughly.
Stir in tomatoes, asparagus tips, grated carrot, peas and finely chopped ginger; cook and stir for another few minutes, until asparagus tips are tender.