Stir-Fried Beef and Vegetables Recipe

Name: Stir-Fried Beef and Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ teaspoons cornflour; ½ cup beef stock; 2 tablespoons oyster sauce; 1 teaspoon finely crushed garlic; 1 teaspoon caster sugar; 2 tablespoons peanut oil; 350 g rump steak, finely sliced; 250 g beans, topped and tailed, cut in 5cm lengths; 1 small red capsicum, sliced; ½ cup fresh bean sprout, tails removed (optional)

Servings: persons

1 ½ teaspoons cornflour
½ cup beef stock
2 tablespoons oyster sauce
1 teaspoon finely crushed garlic
1 teaspoon caster sugar
2 tablespoons peanut oil
350 g rump steak, finely sliced
250 g beans, topped and tailed, cut in 5cm lengths
1 small red capsicum, sliced
½ cup fresh bean sprout, tails removed (optional)

1
Disolve the cornflour in a little of the stock.
2
Add remaining stock, oyster sauce, garlic and sugar.
3
Set mixture aside.
4
Heat oil in a wok or heavy-based frying pan, swirling gently to coat base and side.
5
Add beef, stir-fry over high heat for 2 minutes, or until it changes colour.
6
Add beans and capsicum and stir-fry another minute.
7
Add the cornflour mixture and cook until the sauce boils and thickens.
8
Stir in bean sprouts.
9
Serve with boiled rice.

374

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 ½ teaspoons cornflour, ½ cup beef stock, 2 tablespoons oyster sauce, 1 teaspoon finely crushed garlic, and more.

Yes, Stir-Fried Beef and Vegetables falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stir-Fried Beef and Vegetables

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