Serves: 6, Calories: 455, Time: 1 hr

Ingredients:

• 2 tbsp veg oil.  248
• 500g minced beef (5% fat).  840
• 4 cloves garlic, minced.  68
• 2 tsp ginger purée.  10
• 1 large onion, diced.  75
• 60ml soy sauce.  35
• 20ml Sherry.  31
• 20g soft light brown sugar.  80
• 20g plum/apricot jam.  51
• ½ tsp black pepper
• 5-6 spring onions, chopped.  112
• 100g petite pois.  85
• 1 tsp sesame seeds
• 2 bags (boil in bag) brown rice.  726
• 2 peppers, sliced.  100
• 300g head of broccoli, florets, stalk sliced.  120
• 300g carrot, julienned, cut to 2" pieces.  117
• 200g Chinese leaf, quartered, sliced.  28

Method:

1. In medium saucepan; Boil 2 pouches of rice for 28 mins.
2. In large Pyrex bowl; Mix beef, garlic, ginger, onion, soy, Sherry, sugar, jam and pepper until combined.
3. In large frying pan; Fry beef mix in 1 tbsp oil on highest heat until liquid evaporates and beef browns. 18-20 mins.
4. Meanwhile, in sauté pan; Stir fry peppers, broccoli, carrots and Chinese leaf, in 1 tbsp oil. 5 mins.
5. Stir spring onions and peas into meat, to warm. 3 mins.
6. Serve with sesame seeds sprinkled on top.

Calories = 2224

• 2727 / 6 = 455

Alternatively: Serve with jacket potato or wedges rather than rice. (Use potatoes weighing approx 200g each & 162 cals. Totals 536 cals per portion.)