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British Denver Steak with Sticky Hoisin Fried Rice
Upgrade a classic Chinese takeaway dish with juicy, wild British denver steaks. Serve over a bed of hoisin fried rice, studded with nutritious veg. Fresh chilli to bring a hit of freshness.
High protein
5 plants
Low sat fat
Serving size
Ingredients
- 80g baby spinach
- 200g brown rice (100% Brown Rice)
- 6 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)
- 1 chilli
- 160g mangetout
- 2 pak choi
- 140g sweetcorn (sweetcorn, water, salt)
- 1 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 4 Denver steaks
- 25g honey
Nutritional Information
Calories: 548
Protein: 44g
Carbs: 59g
Fat: 15g
British Denver Steak with Sticky Hoisin Fried Rice
Upgrade a classic Chinese takeaway dish with juicy, wild British denver steaks. Serve over a bed of hoisin fried rice, studded with nutritious veg. Fresh chilli to bring a hit of freshness.
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted hot water to a boil
- Pull out a sieve & a large frying pan
Cook the rice
- Remove the steaks from the fridge and allow to come to room temperature. Season both sides with salt and pepper
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
Prep the veg
- Trim and thinly slice the pak choi. Halve the mangetout. Drain the sweetcorn. Deseed and finely dice half the chilli, then finely slice the remaining. Rinse the spinach
Get sizzlin'
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the steaks and cook (as a guide: 2-3 mins on each side for medium, or 3-4 mins for medium-well). Quickly seal the edges of the steaks, then remove from the pan and leave to rest
Build the dish
- Reheat the pan with 2 tsp oil on medium-high heat. Once hot, add the sweetcorn, pak choi and mangetout. Cook for 4-5 mins, until soft and golden. Add the spinach and simmer for 1-2 mins, until wilted. Season with salt and pepper.
- Add the diced chilli (or to taste), cook for 30 secs, then add the tamari, hoisin, honey and 50ml water and stir to combine
- Bring to the boil, then add the cooked rice. Cook for 1 min
Last bits & plate up
- When ready, thinly slice the steaks against the grain
- Serve the hoisin rice into bowls, topped with the steaks. Garnish with the sliced chilli (or to taste)
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