Easy Thai beef stir-fry recipe

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serves: 4
Skill: easy
Cost: cheap
Prep: 10 min
Cooking: 30 min

Nutrition per portion

Calories 519 kCal 26%
Fat 20g 29%
  -  Saturates 4.5g 23%
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  • Aromatic, tasty and good for you — this Easy Thai beef stir-fry ticks all the right boxes. Use a pack of ready prepared stir-fry veg for speed or if you have any veg in the fridge to use up, they’d be great too!


    • 1 tbsp corn or vegetable oil
    • 1 thick piece of rump or rib-eye steak (about 300g/10oz)
    • 1 romano red pepper, cut into thin rings, deseeded
    • 4 spring onions, trimmed and thinly sliced
    • 300g pack fresh stir-fry veg mix (we used one from M&S)
    • 275g pack fresh fine egg noodles
    • For the stir-fry sauce
    • :
    • 30g (1oz) unsalted cashews or peanuts
    • 1 shallot, peeled and finely chopped
    • 1⁄2-1 large green chilli, deseeded and finely diced
    • 1 clove garlic, peeled and crushed
    • 1 tsp finely grated fresh ginger
    • 2 tsps soft brown sugar
    • 3 tsps Thai fish sauce
    • 3 tsps toasted sesame oil
    • Grated zest and juice of 1 juicy lime
    • 25-30g (1oz) fresh coriander


    • To make the sauce: Set the oven to 180°C/350°F/Gas Mark 4. Spread the nuts out on a baking tray and roast for 10 mins. Cool and chop finely. Mix in the rest of the ingredients, keeping back a good handful of the coriander leaves in a polybag and chopping the rest, with the stalks, to add to the sauce.

    • Heat a wok and rub a little oil over the steak. Cook it over a medium heat for 2-3 mins, turn it over and cook for a further 2 mins. Take it out and wrap in foil. Leave for 5-10 mins.

    • Add the rest of the oil to the wok and stir-fry the pepper for a min. Add the onions and the stir-fry mix, then stir well. Add the sauce, heat through, then the noodles and heat them through.

    • Slice the steak vertically into thin strips. Divide the veg and noodles between hot plates and top with steak strips and a small handful of coriander leaves.

    Top tip for making Easy Thai beef stir-fry

    Take herbs out of packaging as soon as you can. Rinse well, shake them dry, wrap in kitchen towel and store in a food bag in the fridge. They should keep for a week like this.

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