Chinese beef and vegetable stir-fry recipe

16 ratings

Rustle up this super stir fry in just twenty minutes for a flavourful meal, packed with green veg and aromatic beef. See method

Ingredients

If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

of the reference intake
Carbohydrate 11.2g Protein 25.2g Fibre 3.8g

Place the beef in a bowl and pour over the soy sauce, rice wine or sherry, sesame oil and cornflour. Season well, mix together and marinate for 20 minutes.
Heat half of the groundnut oil in a wok. When it begins to smoke, remove the beef from the marinade with a slotted spoon and add to the pan. Stir-fry the beef for 2-3 minutes, then tip onto a plate.
Clean the wok with a paper towel, and return it to the heat with the remaining oil. Add the onion and carrot. Cook for 2 minutes. Add the garlic, broccoli, mangetout, sugar snaps, and water to steam.
Once the water has evaporated, add the cooked beef, red chilli, oyster sauce and marinade. Cook for 30 seconds and remove from the heat. Serve over steamed rice and garnish with the spring onions.

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