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Crispy shredded beef

15 mins


  1. In a large bowl, mix the beef steak, the corn flour, the five spice, and add some salt and pepper
  2. Heat up a wok with vegetable oil on a high heat, once hot, add the beef for 2-3 mins until brown and crispy
  3. Once cooked drain the beef to remove the oil
  4. Now with a clean wok add in 1 cal cooking spray, the ginger, garlic and chilli and cook for 1 minute before adding in the pepper, carrot and kale
  5. Now add the beef back in
  6. In a another bowl mix together the soy sauce, sweet chilli and lime juice and mix well before adding to the wok
  7. Keep mixing for another 2 minutes before serving with the microwave rice and the chopped spring onion on top

Serves 2


  • 1 packet of microwave basmati brown rice (250g)
  • 350g packet beef steak medallions
  • 1 red pepper
  • 100ml vegetable oil
  • 2 tbsp cornflour
  • 1 tbsp Chinese five spice
  • 2 tbsp soy sauce
  • 2 tbsp sweet chilli sauce
  • 1 red chilli
  • 1 tbsp chopped ginger
  • 2 garlic cloves
  • 3 spring onions
  • 150g kale
  • 1 carrot
  • 1 lime

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