Chinese beef with vegetables recipe

  • Serves 4
  • 20 mins to prepare and 10 mins to cook
  • 264 calories / serving
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Mix the marinade ingredients together (soy, oil and corn flour). Put the meat into a bowl and pour the marinade over. Use your hands to make sure the meat is fully coated and put into the fridge for half an hour.

Take a wok and a small saucepan. Add groundnut oil to both and put them on high heat. When the oil starts to smoke in the saucepan add the ginger. Stir and sauté for about a minute, then add the vegetables and soy sauce. Allow to come to the boil and then add the water and stir fry the vegetables in the steam for 5 minutes. At this point the oil in the wok should be really smoking.

Add the beef to it and stir fry, keeping the meat moving at all times, for around 4 minutes. Then transfer the vegetables into the wok from the saucepan and let the whole lot bubble for about 2 minutes. Serve straight away with rice.

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

  • Ingredients

  • 2 sirloin steaks cut into stir fry style
  • 1tbsp soy sauce
  • 1tbsp groudnut oil
  • 4 garlic cloves, crushed
  • 1tbsp corn flour
  • a good chunk of ginger (1 inch, more if you like ginger), sliced thin
  • 250g broccoli florets
  • 250g cauliflower florets
  • 250g carrots cut lengthwise and halved
  • 100g whole green beans
  • 8tbsp of water
  • Energy 1105kj 264kcal 13%
  • Fat 9g 12%
  • Saturates 3g 15%
  • Sugars 8g 9%
  • Salt 0.9g 15%

of the reference intake
Carbohydrate 13g Protein 29.9g Fibre 6.6g


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