Leftover rice, steak and vegetable stir fry

    25 min

    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.

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    Serves: 6 

    • 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

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Heat oil in a large frying pan or wok; cook and stir onion over low heat for 5 minutes or until softened.
    2. Add green pepper and steak slices; cook and stir for for 3 minutes.
    3. Add brown rice; stir to break up any clumps and reheat thoroughly.
    4. Stir in tomatoes, asparagus tips, grated carrot, peas and finely chopped ginger; cook and stir for another few minutes, until asparagus tips are tender.
    5. Season with five spice and soy sauce.

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