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Chinese beef and vegetable stir-fry recipe

Chinese beef and vegetable stir-fry recipe

14 ratings

Rustle up this super stir fry in just twenty minutes for a flavourful meal, packed with green veg and aromatic beef. See method

  • Serves 4
  • 20mins to prepare and cook plus 20 minutes to marinate
  • 291 calories / serving
  • Healthy


  • 400g (13oz) fillet or sirloin steak, cut into thin slices
  • 1½ tbsp light soy sauce
  • 1 tbsp dry sherry or rice wine
  • 15ml (1 tbsp) sesame oil
  • 2 tsp cornflour
  • 2 tbsp groundnut oil
  • 1 onion, thickly sliced
  • 1 carrot, thinly chopped
  • 2 cloves garlic, thinly sliced
  • 100g Tenderstem broccoli
  • 100g mangetout
  • 100g sugar snap peas
  • 1 long red chilli, thinly sliced
  • 15ml (1 tbsp) oyster sauce
  • 2 spring onions, thinly sliced
  • steamed jasmine rice
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

  • Energy

  • Fat

    15g 21%
  • Saturates

    4g 22%
  • Sugars

    7g 7%
  • Salt

    1.6g 27%

of the reference intake
Carbohydrate 11.2g Protein 25.2g Fibre 3.8g


  1. Place the beef in a bowl and pour over the soy sauce, rice wine or sherry, sesame oil and cornflour. Season well, mix together and marinate for 20 minutes.
  2. Heat half of the groundnut oil in a wok. When it begins to smoke, remove the beef from the marinade with a slotted spoon and add to the pan. Stir-fry the beef for 2-3 minutes, then tip onto a plate.
  3. Clean the wok with a paper towel, and return it to the heat with the remaining oil. Add the onion and carrot. Cook for 2 minutes. Add the garlic, broccoli, mangetout, sugar snaps, and water to steam.
  4. Once the water has evaporated, add the cooked beef, red chilli, oyster sauce and marinade. Cook for 30 seconds and remove from the heat. Serve over steamed rice and garnish with the spring onions.

See more Chinese recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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