Beef and Vegetable Stir-Fry

Chinese Beef and vegetables Stir Fry recipe


asian beef vegetables 1A quick, nutritious dinner packed full of flavour.

I’ve got a real thing for Asian food, and this meal hits the spot completely.

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Ready in 20 minutes, it’s perfect as a quick mid-week meal or you can save it for the weekend as a great alternative to take-out.

The steak is dusted in cornstarch and fried until crisp on the outside – but still juicy on the inside. Then it’s all thrown together with crunchy vegetables and a sweet and spicy sauce.

I like to make an extra-large batch of this, then save some leftovers (drain off any excess sauce, then cover and refrigerate) and serve with a pile of baby spinach or pea shoots for a great salad the next day.

If you’re cooking for kids, you can leave out the sweet chilli sauce initially.asian beef vegetables 2 Simply dish up the kid’s portions first, then stir in a dash of chilli sauce before serving to the adults.

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Prep Time: 10mn

Cook Time: 15mn

asian beef vegetables 3Total Time: 25mn

SAUCE INGREDIENTS

  • 2 tbsp oyster sauce
  • 2 tbsp dry sherry or Chinese rice wine
  • 2 tbsp sweet chilli sauce

Need to convert the measurements? Click here!

STIR FRY INGREDIENTS

  • 1/2 lb rump steak, cut into slices against the grain
  • 2 mushrooms, sliced
  • 1 red bell pepper, deseed and sliced
  • 1 cup snow peas
  • 2 cloves garlic, peeled and minced
  • 1 thumb-sized piece ginger, peeled and minced
  • 1 cup mung bean sprouts
  • Small bunch scallions, sliced

asian beef vegetables 4Need to convert the measurements? Click here!

DIRECTIONS

  1. Heat the oil in a wok or a large frying pan until very hot. Dredge the steak slices in the seasoned cornstarch then carefully place them into the hot oil (it will spit, so watch out)
  2. Fry for 5-6 minutes, moving around the wok a few times, until the steak is well seared, then remove from the pan and place in a bowl to rest.
  3. Discard all but 2 tbsp of the oil and fry the mushrooms, bell pepper, snow peas, garlic and ginger for 2-3 minutes on a medium heat.
  4. Turn the heat up high and pour in the sauce. Bring to the boil and then simmer it for a 2-3 minutes until it reduces slightly. Add in the cooked steak and mung bean sprouts and cook for a further 2-3 minutes until the mung bean sprouts are heated through, but still crunchy.
  5. Serve topped with sliced scallions, either on it’s own or with rice or noodles.


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