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Beef Stir-Fry Recipe: Red Pepper, Snow Peas, Baby Corn, Onions

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Beef Stir-Fry tips:

  • Thinly Slice your beef
  • Cut steak against the grain
  • Sear over high heat (sealing in the juices)
  • Don’t crowd the pan which cools the pan quickly and results in chewy beef


• 250g dried medium egg noodles
• vegetable oil
• 350g steak, thinly sliced
• 2 garlic cloves, peeled & finely sliced
• a thumb-sized piece of fresh ginger, peeled & finely sliced
• 1–2 large fresh red chillies, finely sliced
• 200g peanut shoots or bean sprouts
• soy sauce
• sesame oil
• juice of ½ a lime
• 1 large red pepper, deseeded & finely sliced
• a handful of snow peas, finely sliced
• a handful of baby corn, quartered lengthwise
• 6 spring onions, trimmed & finely sliced
• a bunch of fresh coriander, leaves picked & roughly chopped
• cos lettuce leaves, to serve

beef stir-fry recipe


Cook the egg noodles in boiling salted water until just tender. Drain, place in a bowl and set aside.

Heat a large wok or a heavy-based frying pan until very hot. Add a splash of vegetable oil, then stir-fry the beef slices with the sliced garlic, ginger and chillies until just cooked. Add the shoots or bean sprouts, a good splash of soy sauce and sesame oil and the lime juice for the last 30 seconds of cooking.

Tip the contents of the wok into a large bowl, including all the lovely juices. Put the wok back on the heat, add a splash more vegetable oil and all the vegetables. Stir-fry for 1 to 2 minutes, then add the cooked noodles and toss well over the heat.

Divide the fried vegetables and noodles between 4 plates. Return the beef and juices to the wok and stir-fry until heated through. Add the coriander and toss until well mixed with the beef. Arrange on top of the noodles and garnish with a cos lettuce leaf.

Chef Ramsay How to Stir Fry Beef