Beef stir fry with vegetables

    25 min

    I ask my butcher to slice the beef for this recipe - thinner than a millimetre is best - and vary the vegetables according to the season.

    1 person made this

    Serves: 4 

    • 250g green beans, trimmed
    • 250g asparagus tips
    • 3 tablespoons olive oil
    • 300g white mushrooms, sliced if large
    • 400g beef, very thinly sliced
    • 250g garden peas, shelled
    • 50ml soy sauce
    • 50g mixed nuts - cashew, pistachio and almonds
    • 1 pinch dried thyme
    • salt and ground black pepper

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

    1. Bring a large pan of salted water to the boil and cook the green beans until tender, about 10 minutes. Add the asparagus tips during the last 4 minutes of cooking; drain.
    2. Meanwhile, heat the olive oil in a wok over high heat and cook and stir the mushrooms until golden, about 5 minutes. Stir in the beef slices, the garden peas and the soy sauce and cook until the beef is no longer pink, about 12 minutes.
    3. Stir in the green beans, asparagus tips and nuts and cook just until heated through, about 2 minutes. Season with thyme, salt and pepper.

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