• 400g (16oz) beef minute steaks, rump or sirloin, cut into thin strips
• 1 tsp five-spice powder
• 1 clove of garlic, crushed
• 2cm piece of fresh ginger, cut into matchsticks
• 1 fresh red chilli, cut into rings
• 1 small carrot, cut into thin matchsticks
• A handful of mange tout
• 1 small onion, sliced
• 1/2 a red pepper, cut into matchsticks
• 8 mushrooms, quartered
• Vegetable oil
• 2 tsp runny honey
• Small bunch of fresh coriander, chopped
• Salt and freshly ground black pepper
• 300g (12oz) white rice
• 50g (2oz) frozen peas, defrosted
• 1 medium egg
• 1 tbsp light soy sauce

Cook the rice according to the packet instructions. Crack the egg into a small bowl and whisk with a fork. Once the rice is cooked, drain it and then place it back into a saucepan. Pour the egg into the rice and stir through. Add the peas and a tablespoon of soy sauce. Cover with a lid and leave to stand. Place the wok on a medium heat. Place the slices of beef in a bowl along with the five-spice powder and mix well. Add a little vegetable oil to the wok and quickly stir-fry the beef until it starts to brown. Then add the garlic, ginger and chilli, and stir for a second before adding the carrot, mange tout and onion. Lastly, add the mushrooms and red pepper. Add a splash of soy sauce and the honey, tossing everything together. Finally stir in the chopped coriander. Serve with the rice.