Stir-fried beef

Stir-fried beef


2 people made this

About this recipe: Mushrooms supply selenium and potassium that help reduce the risk of stroke.

Lynn Lewis

Serves: 4 

  • 3 tablespoons soya sauce
  • 2 teaspoons dark brown sugar
  • 500 g beef round steak, cut across the grain into 3 mm-thick strips
  • 1 small head broccoli (about 200 g), cut into 10 cm-long florets
  • 2 tablespoons vegetable oil
  • 150 g sliced shiitake mushroom caps
  • 1 medium red capsicum, seeded and thinly sliced
  • 150 g snow peas, stems and strings removed
  • 4 spring onions, finely sliced diagonally
  • 1 tablespoon crushed garlic
  • 1 tablespoon finely chopped, peeled fresh ginger
  • pinch of chilli flakes
  • 85 ml chicken stock
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons cornflour

Prep:20min  ›  Cook:13min  ›  Extra time:20min  ›  Ready in:53min 

  1. Mix 1 tbsp soya sauce and all the brown sugar in a medium bowl. Add beef; toss to coat. Marinate at room temperature for 20 minutes. Steam broccoli until crisp-tender, 3 to 4 minutes. Cool under cold running water. Drain.
  2. Heat oil in a large non-stick frying pan over a high heat. Add meat. Stir-fry just until pink, 2 minutes. Remove from pan.
  3. Add mushrooms, capsicum, snow peas, spring onion, garlic, ginger and chilli flakes to pan. Stir-fry until snow peas are crisp-tender, 3 to 4 minutes.
  4. Combine the stock, remaining soya sauce, the vinegar and cornflour in a small bowl until smooth. Add to pan. Bring to the boil (mixture will be thick). Add broccoli. Cook just until heated through, about 2 minutes.
  5. Drain beef. Add to pan. Heat through, about 30 seconds. Serve immediately.

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