Pepper steak stir-fry recipe
This speedy steak stir-fry is a tasty weeknight dinner for two. Packed with veg and a sweet chilli sauce, this healthy dish will be a firm favourite.
See method- Serves 2
- Takes 20 mins
- 385 calories / serving
Ingredients
- 2 tsp reduced-salt soy sauce
- 2 tsp sweet chilli sauce
- 2 tsp rice vinegar
- 2 tsp cornflour
- 2 tbsp vegetable oil
- 227g pack beef medallion steak, trimmed and sliced into 3cm strips
- 5cm piece fresh ginger, peeled and sliced into fine matchsticks
- 2 garlic cloves, finely sliced
- 6 spring onions, whites sliced, greens finely sliced
- 2 red peppers, chopped
- 300g pack beansprouts
- cooked jasmine rice, to serve (optional)
Each serving contains
- Energy
- 1610kJ 385.0kcal
- Fat
- 18g
- Saturates
- 2g
- Salt
- 0.9g
- Sugars
- 15g
of the Reference intake
Carbohydrate 21.3gProtein 31.3gFibre 7.0g
Method
- Whisk the soy sauce, sweet chilli sauce, rice vinegar, cornflour and 50ml water together until smooth; set aside.
- Heat 1 tbsp oil in a wok over a high heat and sear the steak for 2 mins. Add the ginger and garlic, stir-fry for 2 mins more, then add to the sauce. Set aside.
- Wipe out the wok, add the remaining oil and return to a high heat. Stir-fry the spring onion whites and peppers for 3 mins, then return the beef and sauce to the pan; add the beansprouts. Stir-fry for 3 mins or until the sauce is thickened and the beansprouts have wilted. Scatter with the spring onion greens and serve with jasmine rice, if you like.
- See more Stir fry recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
