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Beef and Vegetable Stir-Fry
Beef and Vegetable Stir-Fry
colourful and healthy stir-fry loaded with tender beef strips, crisp baby corn, pak choi, sugar snap peas, asparagus and red peppers. Perfect for a quick midweek dinner bursting with fresh flavours.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 people
Course: Main Course
Cuisine: Chinese
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 300 grams Beef steak Thinly sliced
  • 150 grams Baby corn Halved if large
  • 150 grams Sugar snap peas
  • 1 bunch Asparagus Trimmed and cut into thirds
  • 1 Red bell pepper Sliced thinly
  • 2 heads Pak choi Separated into leaves
  • 2 tbsp Soy sauce
  • 1 tbsp Oyster sauce Optional
  • 1 tbsp Oil For frying
  • 1 Garlic clove Minced
  • 0.5 tsp Red chilli flakes Optional, for heat

Equipment

  • 1 Wok or large frying pan For high-heat cooking
  • 1 Knife For slicing beef and vegetables

Method
 

  1. Heat the oil in a wok or large frying pan over high heat.
  2. Add the sliced beef and stir-fry for 2–3 minutes until browned. Remove and set aside.
  3. Add minced garlic to the pan, then toss in the baby corn, sugar snap peas, asparagus and red pepper. Stir-fry for 3–4 minutes.
  4. Return the beef to the pan along with pak choi leaves.
  5. Add soy sauce and oyster sauce (if using). Stir to coat everything evenly.
  6. Cook for another 1–2 minutes until pak choi is wilted but still vibrant.
  7. Sprinkle with red chilli flakes if desired and serve hot.

Notes

  • Adjust the vegetables based on season or preference.
  • For a gluten-free version, use tamari instead of soy sauce.
  • Serve over steamed rice or noodles for a complete meal.