Beef-with-spring-rolls

Beef with egg-fried rice and vegetable spring rolls

Tender meat, crunchy veg and Chinese-inspired flavours with a kick of gentle chilli heat

By , 26 September 2017

(3 votes)

Beef with egg-fried rice and vegetable spring rolls
  • 40 Mins

  • Serves: 4

  • Price: £2.21 per serving

Nutritional Info
Each 506g serving contains
  • Energy

    2096KJ

    501KCAL

    25%
  • Fat

    14.7g

    low

    21%
  • Saturates

    3.0g

    low

    15%
  • Sugars

    16.7g

    low

    19%
  • Salt

    1.92g

    high

    32%
of your reference intake.
Typical energy values per 100g: 414kJ/99kcal.
Ingredients
  • 2tsp rapeseed oil
  • 200g Frozen For Freshness Mixed Vegetables
  • 2 cloves garlic, finely sliced
  • 2cm thumb-sized piece ginger, finely chopped
  • 1tbsp reduced-salt soy sauce
  • 3 spring onions, finely sliced
  • 2 sheets filo pastry
  • 2 eggs, beaten
  • 1tsp sesame seeds
  • 100g Asda Easy Cook Long Grain Brown Rice
  • 1tsp sesame oil
  • 2tbsp sweet chilli sauce
  • 350g Butcher’s Selection Beef Stir-Fry
  • 1tbsp cornflour
  • 1tsp Asda Chinese 5 Spice
  • 450g Grower’s Selection Rainbow Vegetable Stir-Fry
  • 2 Grower’s Selection Pak Choi, root removed and leaves washed
  • 2 Grower’s Selection Red Chillies
  • 120g Asda Black Bean Sauce
Method
  • Preheat the oven to 180C/160C Fan/Gas 4.

  • For the spring rolls, heat 1tsp of the oil in a large wok or frying pan on a medium setting. Add the mixed vegetables and half the garlic and ginger and fry for 5 mins until they soften.

  • Add the soy sauce and 2 sliced spring onions. Remove from the heat and allow to cool slightly. Reserve half this vegetable mixture to use later.

  • Cut 1 filo sheet in half lengthways, brush with a little egg, and spoon 1tbsp of the vegetable mixture onto one end. Fold in the sides of the pastry over the filling then fold and roll the vegetables down the length of the pastry.

  • Repeat until you have 4 spring rolls. Brush the tops with egg and sprinkle with sesame seeds.

  • Put on a lined baking tray and bake for 20-25 mins until golden.

  • Cook the rice according to the instructions on the pack.

  • Meanwhile, heat the sesame oil in the frying pan on a medium setting. Add the remaining egg and fry for 1-2 mins until it begins to cook. Transfer to a small plate and set aside.

  • For the stir-fry, toss the beef in the cornflour and Chinese 5 spice, dusting off any excess. Heat the remaining oil in a nonstick wok or frying pan over a high heat and fry the beef for 3-5 mins until sizzling and browned. Remove from the pan and set aside.

  • Add the vegetable stir-fry, pak choi and chillis to the pan and fry for 3 mins until they start to wilt. Add the beef and black bean sauce and cook for a further 5 mins until warmed through.

  • In a separate pan, fry the rice, cooked egg, remaining garlic and ginger and reserved mixed veg for 2-3 mins until piping hot. Stir to break up and distribute the egg.

  • Sprinkle the beef with the remaining spring onion and serve with the egg-fried rice, spring rolls and sweet chilli sauce, for dipping.