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23p/100mlPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
To make the chilli sauce, mix together all the ingredients and set aside. Put 1 tbsp sunfl ower oil in a large frying pan or wok over a high heat. Meanwhile, combine the steak with 2 tsp soy sauce and 1 tsp sesame oil. When the pan is smoking hot, add the steak mixture. Stir-fry for 3-4 minutes until just cooked through. Transfer to a bowl, season and cover with foil.
Wipe out the pan with kitchen paper, add 1 tbsp sunflower oil and set over a high heat. Add the carrot, pepper and mushrooms and stir-fry for 6-8 minutes until softened and with a little colour. Remove from the pan and season with 2 tsp soy sauce and 2 tsp sesame oil.
Wipe out the pan with kitchen paper again, then add the spinach. Fry for a few minutes, stirring, until the spinach has wilted. Remove to a plate and season with the remaining 1 tsp soy sauce and 1 tsp sesame oil. Heat the final 1 tbsp sunflower oil and fry the quails’ eggs to your liking. Heat the rice according to pack instructions and divide between 8 small bowls or large mugs. Top with the vegetables, beef and an egg. Dollop on a heaped teaspoon of chilli sauce and sprinkle over some sesame seeds; serve immediately.
Typical values per serving when made using specific products in recipe
Energy | 1,390kJ/ 332kcals |
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Fat | 17g |
Saturated Fat | 4.3g |
Carbohydrates | 27g |
Sugars | 3.7g |
Fibre | 3.9g |
Protein | 16g |
Salt | 1.5g |
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