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Recipe by olive magazine

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1. Stir-fry the beef in 1 tbsp oil until browned then add the ginger and fry for a minute. Add the five spice, cook for another minute then add the greens with a splash of water and the soy and stir-fry until just tender.
2. Add the rice and toss everything together. Serve in bowls topped with spring onion and chilli.

425 kcalories, protein 37.4g, carbohydrate 36.5g, fat 15.4 g, saturated fat 3g, fibre 6.4g, salt 2.28 g

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Ingredients

• 250g lean sirloin or frying steak , trimmed and cut into thin strips
• sunflower oil
• thumb-sized piece root ginger , shredded
• 2 tsp Chinese five-spice powder
• 200g spring greens , shredded
• 1 tbsp soy sauce
• 1 pack Tilda Rizazz brown basmati rice , heated according to pack instructions
• 4 spring onions , shredded
• 1 red chilli , shredded

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Difficulty and servings

Serves 2

Preparation and cooking times

30 minutes

Ingredients

• 250g lean sirloin or frying steak , trimmed and cut into thin strips
• sunflower oil
• thumb-sized piece root ginger , shredded
• 2 tsp Chinese five-spice powder
• 200g spring greens , shredded
• 1 tbsp soy sauce
• 1 pack Tilda Rizazz brown basmati rice , heated according to pack instructions
• 4 spring onions , shredded
• 1 red chilli , shredded

425 kcalories, protein 37.4g, carbohydrate 36.5g, fat 15.4 g, saturated fat 3g, fibre 6.4g, salt 2.28 g

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