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Pepper steak stir-fry recipe

Pepper steak stir-fry recipe

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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
  • Healthy


  • 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)
2 of your 5-a-day and high in vitamin C

Each serving contains

  • Energy

  • Fat

    18g 25%
  • Saturates

    2g 12%
  • Sugars

    15g 17%
  • Salt

    0.9g 15%

of the reference intake
Carbohydrate 21.3g Protein 31.3g Fibre 7g


  1. Whisk the soy sauce, sweet chilli sauce, rice vinegar, cornflour and 50ml water together until smooth; set aside.
  2. 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.
  3. 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.

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