Asian Beef Stir-fry

Tender beef strips stir-fried with carrot, mushroom, ginger and chilli served on a bed of Jasmine rice.


  • 1 bunch of spring onions, thinly sliced
  • 150g of mangetout, halved
  • 450g of beef rump steak, fat removed and cut into thin strips
  • 6 closed cup mushrooms, thinly sliced
  • 1 large carrot (approx 185g), sliced
  • 280g of Thai jasmine rice
  • 1 tbsp Thai fish sauce
  • 2 tsp fresh ginger, finely chopped
  • 1 fresh green chilli, finely chopped
  • 2 cloves of garlic, finely chopped
  • 4 tbsp light soy sauce
  • 2 tsp white caster sugar
  • 2 tsp cornflour
  • 2 tbsp fresh basil, chopped
  • 2 tbsp vegetable oil
  • Serves: 4
  • Course: Main Course
  • Preparation time: 10 mins
  • Cooking time: 20 mins
  • Price per person: £2.60
  • Store cupboard: Cook's
  • Calories per serving: 572
  • 5-a-day per serving: 1.8
  • Print Recipe
Asian Beef Stir-fry photo

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  1. Cook the rice according to the packet instructions.
  2. Meanwhile, to make the sauce, mix together the soy sauce, fish sauce, sugar and cornflour.
  3. Lightly season the beef with salt and pepper. Heat 1 tbsp oil in a wok (or large frying pan) and stir-fry the beef strips on a high heat for 2 minutes, or until browned. Remove the beef strips from the wok and set aside.
  4. Return the beef to the wok and pour in the sauce. Fry for 1 minute, or until the sauce reduces and develops a thicker consistency.
  5. Add 1 tbsp vegetable oil to the wok and stir-fry the garlic, ginger and chilli for 1 minute. Add the mushrooms and stir-fry for 2 minutes. Add 1 tbsp of water. Stir in the carrot and mangetout and fry for 2 minutes, or until the vegetables are tender.
  6. To serve, stir the spring onions into the stir-fry and divide onto two plates with a serving of jasmine rice.

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