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.
Asian-style beef with five-spice roasted carrots
This isn’t your usual weeknight mince… it’s been on a gap year and come back all invigorated and aromatic! Stir-fried with red onion, savoy cabbage, ginger, garlic and soy, it hooks up with spiced carrots, then takes it easy on a bed of fluffy rice. Scatter with coriander and juicy orange and prepare to make some memories.
SWK: Source of fibre
SWK: High protein
Plants 5
Serving size
Ingredients
- 4 carrot
- 2 orange
- 2 tsp Chinese five-spice (Cassia Ground, Fennel Ground, Ginger Ground, Star Anise Ground, Ground Cloves.)
- 280g basmati rice
- 3 onion
- 1 savoy cabbage
- 1 handful of fresh coriander
- 500g beef mince (5% fat or less)
- 8 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 2 tbsp rice vinegar (Rice Vinegar, Salt)
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 1 beef stock cube (Celery) (sea salt, potato starch* , palm oil* , vegetables* 4.8% (onions* 4%, carrots* 0.5%, mushrooms* 0.3%), sugar*, natural flavour caramelised* , yeast extract, beef powder* 1.5%, beef* 1.2%, spices and herbs* (parsley* , black pepper* , rosemary*, garlic*, turmeric*, bay leaves*) * Organic ingredients)
Nutritional Information
Calories: 538
Protein: 36g
Carbs: 87g
Fat: 7.5g
Ingredients
- 4 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 1 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 1 beef stock cube (use half) (Celery) (sea salt, potato starch* , palm oil* , vegetables* 4.8% (onions* 4%, carrots* 0.5%, mushrooms* 0.3%), sugar*, natural flavour caramelised* , yeast extract, beef powder* 1.5%, beef* 1.2%, spices and herbs* (parsley* , black pepper* , rosemary*, garlic*, turmeric*, bay leaves*) * Organic ingredients)
- 2 carrot
- 1 orange
- 1 tsp Chinese five-spice (Cassia Ground, Fennel Ground, Ginger Ground, Star Anise Ground, Ground Cloves.)
- 140g basmati rice
- 2 onion
- 1 savoy cabbage
- 1 handful of fresh coriander
- 250g beef mince (5% fat or less)
- 1 tbsp rice vinegar (Rice Vinegar, Salt)
Nutritional Information
Calories: 550
Protein: 35g
Carbs: 90g
Fat: 7.6g
Asian-style beef with five-spice roasted carrots
This isn’t your usual weeknight mince… it’s been on a gap year and come back all invigorated and aromatic! Stir-fried with red onion, savoy cabbage, ginger, garlic and soy, it hooks up with spiced carrots, then takes it easy on a bed of fluffy rice. Scatter with coriander and juicy orange and prepare to make some memories.
Cook time:
35 mins
Cuisine:
Chinese
Food group:
Beef
Allergens: Soya
Cooking Instructions
Before you start
- 1x baking tray lined with baking paper
- 1x large saucepan
- 1x large non-stick frying pan
Roast your carrots
- Heat your oven to 220ºC/fan 200ºC/gas 7. Dice the carrots into 2cm cubes, and zest the oranges.
- Put the carrots on a baking tray lined with baking paper, spritz with cooking spray and toss with the orange zest and half the five-spice. Roast for 20-25 mins.
Cook the rice
- Meanwhile, cook the rice in boiling water for 10-12 mins, then drain.
Time to fry
- At the same time, peel the onions and cut each into 8 wedges. Core, trim and thinly slice the cabbage. Chop the coriander.
- Spritz a large non-stick frying pan with cooking spray and put it over a high heat. Fry the onions, cabbage and mince for 5-7 mins, breaking up the mince with a wooden spoon, until browned all over.
Spice things up!
- Add the remaining five-spice, half the coriander, the ginger & garlic paste, vinegar and tamari to the frying pan.
- Crumble in half the stock cube and pour in 150ml water (use all the stock and 250ml water for 4 portions). Stir well and simmer for 5-7 mins, until the sauce loosely coats the mince.
Bring it all together
- Meanwhile, peel the oranges and remove the pith, then dice into 1cm chunks, discarding any seeds.
- Stir the roasted carrots into the frying pan.
- To serve, spoon the Asian-style beef onto the rice and scatter over the orange chunks and remaining coriander.