British Denver Steak & Hoisin Fried Rice

Serving size

1 person 2 people 4 people

Ingredients

2 Denver steaks
250g steamed brown basmati rice

(Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
4cm fresh ginger
3 garlic clove
1 handful of fresh coriander
2 pak choi
1 chilli
3 tbsp hoisin sauce (Soya)

(Water, Miso Paste (Water, Soybeans, Rice, Salt), Date Syrup, Soy Sauce (Water, Soybeans Salt, Rice, Ethyl alcohol), Tomato Paste, Cornflour, Salt, Garlic, Acidity Regulator: Acetic Acid, Chinese Five Spice (Fennel Seed, Cassia, Black Pepper, Star Anise, Cloves), Cayenne Pepper)
2 tbsp tamari (Soya)

(water, soybeans, salt, spirit vinegar)
2 tsp sesame seeds (Sesame)
40g baby spinach

Allergens

Contains: Soya, Sesame

Nutritional Information

Typical values	per 100g	per portion
Energy	99Kcal	512Kcal
	416kJ	2143kJ
Fat	3.4g	18g
of which saturates	1.0g	5.0g
Carbohydrates	8g	40g
of which sugars	1.4g	7.4g
Protein	9.0g	46g
Salt	0.81g	4.2g
Fibre	1.6g	8.3g

Ingredients

1 chilli (use half)
4cm fresh ginger (use half)
1 Denver steak
1 handful of fresh coriander (use half)
2 tsp sesame seeds (use half) (Sesame)
250g steamed brown basmati rice (use half)

(Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
2 pak choi
3 garlic clove
2 tbsp tamari (use half) (Soya)

(water, soybeans, salt, spirit vinegar)
3 tbsp hoisin sauce (use half) (Soya)

(Water, Miso Paste (Water, Soybeans, Rice, Salt), Date Syrup, Soy Sauce (Water, Soybeans Salt, Rice, Ethyl alcohol), Tomato Paste, Cornflour, Salt, Garlic, Acidity Regulator: Acetic Acid, Chinese Five Spice (Fennel Seed, Cassia, Black Pepper, Star Anise, Cloves), Cayenne Pepper)
40g baby spinach (use half)

Allergens

Contains: Soya, Sesame

Nutritional Information

Typical values	per 100g	per portion
Energy	81Kcal	540Kcal
	341kJ	2259kJ
Fat	2.7g	18g
of which saturates	0.8g	5.2g
Carbohydrates	7g	44g
of which sugars	1.5g	9.6g
Protein	7.5g	50g
Salt	0.65g	4.3g
Fibre	1.7g	11g

Back

High protein 5 plants Low sat fat

British Denver Steak & Hoisin Fried Rice

Prep time: 15 mins

Total time: 25 mins

Cuisine: Chinese

Food group: Beef

Fried rice with a twist! Hoisin sauce brings a delicious savoury sweetness to your rice, sizzled with ginger, garlic, chilli and pak choi wedges. Top it with pan-seared Denver steaks from British beef and finish with coriander and sesame.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Pull out 2 medium frying pans, a grater & a sieve

Prep the veg

Remove the steaks from the fridge and allow to come to room temperature. Season both sides with salt and pepper
Deseed and finely dice the chilli. Cut the pak choi lengthways into 6 wedges. Roughly chop the coriander. Finely grate the garlic and ginger. Rinse the spinach

Get sizzlin'

Heat the medium frying pan with 1 tsp oil on medium-high heat. Once hot, add the steaks and cook (as a guide: cook 2-3 mins on each side for medium or 3-4 mins on each side for medium-well)
Quickly seal the edges of the steaks, then remove from the pan and leave to rest

Meanwhile, char the pak choi

Heat the other medium frying pan with 2 tsp oil on medium-high heat. Once hot, add the pak choi wedges and cook for 2-3 mins, until charred and starting to soften. Remove from the pan

Make the hoisin fried rice

Reheat the empty pak choi pan on medium-high heat. Once hot, add the ginger, garlic and a pinch of chilli (or to taste). Cook for 1 min
Add the rice, tamari and hoisin. Stir to combine, then add the softened pak choi and the spinach. Cook for 3-4 mins, until the spinach is wilted
Stir in half the coriander and half the sesame seeds

Plate up

Thinly slice the steaks against the grain
Share the hoisin fried rice between bowls, topped with the steak, a pinch of chilli (for those who'd like it) and the remaining coriander and sesame seeds