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What to do
1. 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.
2. 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.
3. Stir in the soy sauce and sesame oil, remove from the heat and stir in the coriander.
4. 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.
Recipe extracted from The Fat Loss Plan by Joe Wicks. Available now, Bluebird, RRP $34.99.