Steak, vegetable and chilli stir-fry recipe

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  • Serves 4
  • 5mins to prepare and 10mins to cook
  • 291 calories / serving


  • olive oil, for brushing
  • 4 sirloin steaks
  • 1tbsp stir fry oil
  • 4cm piece fresh ginger, cut into thin shreds
  • 4 cloves garlic, squashed
  • 1 red chilli, sliced into thin rings
  • 400g (13oz) mixed vegetables, sliced (eg. baby sweetcorn, pak choi, chestnut mushrooms, bean sprouts, runner beans, onion, or peppers)
  • 1tbsp soy sauce
  • 2 limes, quartered for squeezing

Each serving contains

  • Energy

  • Fat

    13g 18%
  • Saturates

    4g 19%
  • Sugars

    3g 4%
  • Salt

    0.9g 15%

of the reference intake
Carbohydrate 4.6g Protein 38.3g Fibre 2.1g


  1. Brush a little oil on the steaks and season. Heat a chargrill pan or use an outdoor grill. Grill the steaks for 2-4 minutes each side (2 minutes for rare, 3 minutes for medium, 4 minutes for well done) depending on the thickness of the meat. Let the steaks rest under foil while you cook the rest of the dish.
  2. Heat the oil in a wok. Add the ginger, garlic and chilli. Stir fry for a minute or until the garlic and ginger turn golden. Add the vegetables and soy sauce and toss for 3-4 minutes.
  3. Slice the steaks and serve on top of the vegetables with steamed rice and quartered limes on the side.

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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