Beef and pepper stir-fry recipe

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serves: 4
Skill: easy
5-a-day: 2
Prep: 5 min
Cooking: 10 min

Nutrition per portion

Calories 495 kCal 25%
Fat 15g 21%
  -  Saturates 4g 20%
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  • A tasty stir-fry that the whole family will love. It only takes 15 mins to knock up – that’s quicker than ordering a takeaway!


    • 2tbsp oil
    • 2-3 cloves garlic, peeled and sliced
    • 4cm (1½in) piece ginger, cut into fine slices or strips
    • 1 rump steak, about 300g (10oz), cut into fine slices
    • 1 red and 1 green pepper, deseeded and thinly sliced
    • 125g (4oz) mushrooms (chestnut, cup, shiitake or oyster), sliced
    • 100g (3½ oz) mangetout, halved lengthways
    • 300g (10oz) fresh bean sprouts
    • 4 spring onions, trimmed and chopped
    • 3-4tbsp hoisin sauce
    • 2tbsp soy sauce
    • 2tbsp dry sherry
    • Pinch of sugar
    • 250g (8oz) noodles, to serve
    • About 250g (8oz) pak choi, to serve


    • Heat oil in a wok or frying pan, and fry garlic and ginger over a medium heat until crisp. Take out with a draining spoon and drain on kitchen paper on a baking tray.

    • Add the meat to the wok and stir-fry for 1 min, take it out of the wok and put on it on the baking tray. Add pepper slices to the wok, cook for 1 min, then add the mushrooms and stir-fry for a min. Add mangetout, then the bean sprouts and spring onions.

    • Stir in the sauces, sherry and 3tbsp water, with the sugar, then put the beef back in for 30 secs.

    • Serve with the garlic and ginger sprinkled on top.

    • To prepare the noodles: Put the noodles in a bowl. Pour boiling water over to cover. Add pak choi leaves and leave for 4 mins.

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    (53 ratings)
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