Beef and mangetout stir fry

    25 min

    The time to make this delicious Chinese stir fry is probably quicker than going to your local takeaway! Beef is stir-fried with mangetout in a sweet and savoury ginger sauce. Serve with freshly cooked rice, if desired.

    1131 people made this

    Serves: 4 

    • 3 tablespoons soy sauce
    • 2 tablespoons rice wine
    • 1 tablespoon dark brown soft sugar
    • 1/2 teaspoon cornflour
    • 1 tablespoon vegetable oil
    • 1 tablespoon finely chopped fresh root ginger
    • 1 tablespoon finely chopped garlic
    • 450g beef steak, cut into thin strips
    • 225g mangetout

    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. In a small bowl, combine the soy sauce, rice wine, dark brown soft sugar and cornflour. Set aside.
    2. Heat oil in a wok or frying pan over medium high heat. Stir-fry ginger and garlic for 30 seconds. Add the steak and stir-fry for 2 minutes or until evenly browned.
    3. Add the mangetout and stir-fry for an additional 3 minutes. Add the soy sauce mixture, bring to the boil, stirring constantly. Lower heat and simmer until the sauce is thick and smooth. Serve immediately.

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    Reviews & ratings
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    Reviews in English (893)


    Really enjoyed this and quick to prepare but there wasn't enough sauce for us so i tripled the amounts of sauce ingredients sfter the first batch.  -  12 Jan 2017


    HELPFUL TIPS AFTER MAKING THIS ALL MY LIFE: Being Asian, I love running into recipes that remind me of things I already make. The most important thing to take from these reviews is to DOUBLE THE SAUCE. My relatives would not want to eat any of these that have made this as is. ...just doesn't taste like anything you'd have at a good restaurant (as this is american chinese, not authentic). Doubling the sauce ingred. was just the right amount of sauce to accompany a side of rice. Don't overcook the steak. Frying until you get a nice brown color is the perfect way to tell if it's done & the estimate times on the recipe are pretty accurate assuming your slices are thin. Any mixture of veggies work (mushrooms, carrots, frozen peas, red peppers, sliced zucchini, water chestnuts) ...or just grabbing a frozen stir-fry bag of veggies. I add half a bag, and use the other half for the crispy orange chicken from this site that I also make when I'm making oriental food for guests. Red Wine VINEGAR is an acceptable substitution, but I'd encourage you to try more recipes on this site using rice vinegar!  -  23 Jun 2008  (Review from Allrecipes US | Canada)


    I hate reviews that change the recipe then rate the original one, TRY the original one and let us know. SO..I FOLLOWED THE RECIPE EXACTLY..AWESOME! My husband is not a stir-fry fan, HE IS NOW! "Since trying" the original recipe I have played with it, added zucchini, carrots, etc.. No matter what I add to it, it is ALWAYS A WINNER. This is MUST TRY. THIS is going into my KEEPER RECIPE file! Thanks for a GREAT "AS IS" RECIPE!!  -  08 Jul 2007  (Review from Allrecipes US | Canada)