Beef and Vegetable Stir Fry with Rice
Beef mince is stir fried with onion and frozen mixed vegetables and served with rice.
Allergens: none of the 14 main allergens in the usual versions of these ingredients. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 71g carbs · 5g sugars · 4g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Sainsbury's, Aldi, Morrisons, Co-op, Iceland, so they aren't compared here yet (more are checked every day). Lidl doesn't publish prices online, so it can't be compared.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Asda | Tesco |
|---|---|---|
| Beef mincenot compared | – | £6.75 |
| Long Grain Riceuse 300g | £1.20500g · £0.24 per 100g | £1.25500g · £0.25 per 100g |
| Frozen mixed vegetablesuse 400g | £1.501kg · £0.15 per 100g | 2 × £1.85240g · £0.77 per 100g |
| Onionpack 1kg · use 150g | £0.98£0.10 per 100g | £0.95£0.10 per 100g |
| Basket total (full packs) | £3.68 | £5.90 |
| Cost of what this recipe uses | £1.47 | £3.98 |
| Per serving | £0.37 | £0.99 |
Not compared (a price wasn't found at every shop, so it isn't in the totals): Beef mince.
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 5 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 4. For a different number, use the amounts in the table above.
- Weigh out 500g beef mince, 300g long grain rice, 400g frozen mixed vegetables and 150g onion. Peel the onion and chop it into small even dice. Rinse the rice under cold water until the water runs clear, then drain. This prep takes about 5 minutes.
- Put the rinsed 300g rice and 600ml cold water in a medium saucepan. Bring to a boil on high heat, then reduce to low, cover and simmer for 12 minutes. Turn off the hob, leave covered for 10 minutes. The rice should be fluffy with no hard centres.
- While rice cooks, heat 1 tbsp vegetable oil in a large frying pan on medium-high heat. Add the 500g beef mince and break it up with a wooden spoon. Cook for 6-8 minutes until browned all over and no pink remains, then drain excess fat if needed.
- Add the 150g chopped onion to the pan with the mince. Cook on medium heat for 3-4 minutes, stirring, until softened and just starting to turn golden. The kitchen should smell sweet and the onion will look translucent.
- Tip in the 400g frozen mixed vegetables straight from the freezer. Stir well and cook on medium heat for 4-5 minutes until hot throughout and any ice has melted. The vegetables should be bright and tender-crisp.
- Sprinkle 1 tsp salt and ½ tsp black pepper over the beef and vegetable mixture. Stir for 1 minute to coat everything evenly. Taste a spoonful and add more salt and pepper if needed until it tastes savoury and balanced.
- Remove the lid from the rice and fluff with a fork. Check it is cooked through and steam is rising. If it looks dry, add a splash of water and cover for 2 minutes. The grains should be separate and tender.
- Divide the fluffy rice between 4 bowls and spoon the beef and vegetable stir fry on top. Serve straight away while hot. It should look colourful with browned mince, golden onion and bright vegetables.
Tips
- Swap beef mince for pork mince or a cheaper 5% fat beef mince to save money, and use frozen diced onion instead of fresh.
- For batch cooking, double the quantities, cool the cooked rice and stir fry quickly, then portion into containers within 1-2 hours and freeze as soon as possible for the week.
- Reheat leftovers only once until steaming hot throughout. Eat fridge rice within 1 day and other leftovers within 48 hours; defrost frozen portions in the fridge and use within 24 hours.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Beef mince · about 500g left
Freeze the raw meat you don't use, well wrapped and labelled, before its use-by date. Defrost in the fridge and cook within 24 hours. Use it in: Chilli con carne, Spaghetti Bolognese, Beef & Veggie Skillet. - Long Grain Rice · about 700g left
Dry stores keep for months sealed in the cupboard, so nothing goes to waste. Use it in: Egg fried rice, Cheesy Bean & Rice Casserole, One-pot chicken and rice. - Frozen mixed vegetables · about 600g left
Keep the rest frozen: just reseal the bag. Use it in: Lentil and vegetable soup, Creamy Tomato & Hidden Veg Pasta Bake, One-Pot Sausage and Pasta. - Onion · about 850g left
Chop the rest and freeze it flat in a bag: it cooks straight from frozen in soups, curries and sauces. Whole onions keep for weeks somewhere cool, dark and dry. Use it in: Chilli con carne, Egg fried rice, Creamy Tomato & Hidden Veg Pasta Bake.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).