Asian Beef Stir-fry

This recipe works in combination with: Sesame Prawn Noodles. This recipe features in these meal plans: East & West, Low Fat Suppers.

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


  • 75g of mangetout, halved
  • 250g of beef rump steak, fat removed and cut into thin strips
  • 1 small carrot (approx 95g), sliced
  • half a bunch of spring onions, thinly sliced
  • 3 closed cup mushrooms, thinly sliced
  • 1 tbsp Thai fish sauce
  • 140g of Thai jasmine rice
  • 1 tsp fresh ginger, finely chopped
  • 1/2 fresh green chilli, finely chopped
  • 1 clove of garlic, finely chopped
  • 2 tbsp light soy sauce
  • 1 tsp white caster sugar
  • 1 tsp cornflour
  • 1 tbsp fresh basil, chopped
  • 1 tbsp vegetable oil
  • Serves: 2
  • Course: Main Course
  • Preparation time: 10 mins
  • Cooking time: 20 mins
  • Price per person: £2.74
  • Store cupboard: Cook's
  • Calories per serving: 595
  • 5-a-day per serving: 1.7
  • 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 1/2 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. Add 1/2 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.
  5. 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.
  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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