Stir-Fry Beef With Vegetables

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  • 500g beef frying steak e.g rump
  • 2 teaspoons sugar
  • 2 teaspoons cornflour
  • 1 tablespoon soy sauce
  • 1 tablespoon dry sherry or rice wine
  • 2 teaspoons grated fresh ginger
  • 2 carrots, cut into matchsticks
  • 1 courgette, chopped
  • 1 red capsicum, cut into strips
  • handful of button mushrooms, sliced
  • 1 small head broccoli cut into florets
  • 2 teaspoons cornflour
  • 1 1/2 cups chicken stock


Trim fat from the meat and discard. Cut the steak into thin slices. Place in
a bowl with soy sauce, sherry and a drizzle of oil.
Mix well and leave for a minimum of 30 minutes.
Heat a little oil in a large frying pan or wok. When piping hot, tip in the meat
and stir-fry for 2 minutes. Remove the meat and set aside. Add ginger,
pinch of salt and vegetables. Stir-fry over a high heat for 1 minute. Add
the water and cover the pan, continue cooking for 5 minutes. Return the
meat to the pan.
Mix cornflour with stock and stir into the meat and vegetables, heat until
Serve with steamed rice and extra soy sauce.

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