Melt the oil in a wide non-stick frying pan over a high heat. Add the beef and stir and cook for 4–5 minutes, or until browned.
Add the mushrooms, red pepper, garlic, ginger and spring onions and stir and cook for 3–4 minutes or until the mushrooms are tender. Stir in the stock and rice and stir and cook for 3–4 minutes, or until piping hot.
Stir in the soy sauce and sesame oil, remove from the heat and stir in the coriander.
Season and serve topped with the red chilli.
Note: A risotto usually takes a long time but by using pre-cooked rice I’ve made this recipe much quicker.
When you’re after that chocolatey-hit – this easy chocolate mug cake with it’s gooey flowing centre will satisfy that craving without the sugar hit. Low-carb and low calorie, this dessert is sure to please! Whip up this decadent mug cake in a matter of minutes.