Saucy beef stir fry

Beef stir-fry

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(35 ratings)

Prep: 30 mins

Easy

Serves 3

Our quick and easy beef stir-fry can be whipped up in one pan using just a handful of ingredients. This takeaway classic is perfect for a family midweek meal. 

Nutrition and extra info

Nutrition: per serving (for 3)

  • kcal433
  • fat28g
  • saturates10g
  • carbs8g
  • sugars1g
  • fibre1g
  • protein38g
  • salt3.14g

Ingredients

  • 500g stir fry beef strips
    Beef

    Beef

    bee-f

    The classic choice of meat for a British Sunday roast. Beef is full of flavour, as…

  • 2 tbsp balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 2 tbsp dark soy sauce
  • 2 tbsp Worcestershire sauce
  • small bunch spring onions, sliced on the diagonal
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 200g roasted antipasto peppers in oil or vinegar, drained and sliced
    Peppers

    Pepper

    pep-iz

    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • boiled rice, to serve
    Rice

    Rice

    r-eye-s

    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

Method

  1. Put the beef in a medium non-metallic bowl and cover with the vinegar, soy and Worcestershire sauce. Leave to marinate for 20 mins, or if you have the time, overnight.

  2. Heat a small dry wok until it’s very hot. Tip in the beef, marinade and spring onions, stir fry for 2 mins. Add the roasted peppers, then stir fry for a further 2 mins. Divide the stir fry between shallow bowls and serve with some boiled rice.

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Comments, questions and tips

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veronika
26th Jan, 2009
5.05
We have also added some fresh chillie to the marinade - very tasty!
hexane
11th Jul, 2008
4.05
Very tasty. I added some pak choi which provides a succulent added texture. If I make it again, I think I might drain off and reserve the marinade and add the drained beef to the hot wok so that it cooks for 1-2 minutes. Then add the reserved marinade.
glitter
3rd Apr, 2008
5.05
YUM YUM! Succulent sirloin, marinade for longer, if poss. I added a bit of jerk & it was delcious! SO EASY!
veronika
26th Mar, 2008
5.05
I love this dish. In actual fact, I don't get to cook it anymore - my partner took over on this one. Shows just how easy it is, if he can cook this! ;-) Best if you marinate the beef two / three days in advanced. Helps soak up the flavour! Instead of the rice, we use straight-to-the-wok noodles. And instead of the roasted anitpasto peppers, we normally buy the big sweet red peppers. Just yummy!

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