Honey BBQ Beef Fried Rice
Coated in a sweet, tangy and smoky barbecue honey sauce, this speedy high protein beef fried rice bowl is perfect for a healthy midweek lunch or dinner.
Introduction
A simple fried rice recipe that packs in a tonne of flavour. The honey BBQ sauce gives this dish an Asian-American fusion feel and delivers a wonderfully sweet, tangy and smoky flavour profile. This is ready in 30 minutes and is best served hot.
Ingredients
| 400g | lean minced beef (5% fat) |
| 1 tsp | garlic granules |
| 1 tsp | onion granules |
| ½ tbsp | BBQ seasoning |
| ½ tbsp | groundnut oil |
| 1 | onion, thinly sliced |
| 1 | green pepper, diced |
| 150g | mixed frozen vegetables |
| 2 x 250g packets | basmati microwave rice |
| 2 | spring onions, thinly sliced |
| 1 tbsp | dark soy sauce |
| a squeeze of | lime juice (optional) |
| low-calorie cooking spray | |
| salt and freshly ground black pepper | |
| For the honey BBQ sauce: | |
|---|---|
| 4 tbsp | BBQ sauce |
| 3 tbsp | runny honey |
| 1 tbsp | soy sauce |
| 2 tbsp | rice wine vinegar |
| 1 tbsp | tomato purée |
Method
Cals: 426 Carbs: 59.2g Protein: 26.5g Fat: 8.8g
Mix together all the ingredients for the honey BBQ sauce in a bowl, then set aside.
Heat a few sprays of low-calorie cooking spray in a large, non-stick frying pan over a high heat and cook the beef for 5 minutes until browned all over. Add the garlic granules, onion granules and BBQ seasoning and some salt and pepper. Stir to combine, then reduce the heat to low and add half the honey BBQ sauce. Toss until the beef is coated with the sauce, then remove from the pan.
Heat the groundnut oil in the same pan and add the onion and pepper. Cook for 2-3 minutes until starting to soften, then add the mixed frozen vegetables, rice, spring onions (reserving some for garnishing) and soy sauce. Stir-fry for 3-4 minutes over a high heat, then add the remaining sauce (reserving 2 tablespoons to drizzle over when serving), half the beef, a squeeze of lime and the sriracha, if using. Stir-fry for 3-4 minutes, then remove from the heat.
Divide the rice among airtight containers and top with the reserved beef. Garnish with the reserved spring onions and sauce. Keep in the fridge for 3-4 days.
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