Steak and vegetable stir-fry

    40 min

    Cooked without oil in a non-stick pan, this beef and veggie stir fry with broccoli, sugarsnap peas and ginger is server over hot cooked rice.

    4 people made this

    Serves: 4 

    • 100g broccoli florets
    • 225g sugarsnap peas
    • 1 red pepper, sliced into strips
    • 2 carrots, sliced into strips
    • 3 tablespoons water
    • 450g sirloin steak, sliced into strips, divided
    • 2 teaspoons grated fresh ginger, divided
    • 1 clove garlic, minced, divided
    • 120ml teriyaki sauce
    • 1/8 teaspoon crushed chilli flakes, or to taste
    • 320g hot cooked rice
    • 2 tablespoons coarsely chopped peanuts (optional)

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Place broccoli, sugarsnap peas, red pepper, carrots and water in a large nonstick pan. Bring to the boil, covered, over high heat. Reduce heat to medium-high. Cook until vegetables are crisp-tender, about 4 minutes. Transfer to a colander to drain.
    2. Wipe pan with kitchen paper, then return to medium-high heat until hot. Add half of the sliced steak, half of the ginger and half of the garlic; stir-fry to desired doneness, 1 to 2 minutes. Transfer to a bowl and repeat with remaining beef, ginger and garlic.
    3. Return all beef and vegetables to pan; stir in teriyaki sauce and crushed chillies. Cook until heated through, about 1 minute. Serve over hot cooked rice and sprinkle with peanuts.

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    Reviews in English (1)


    It was okay  -  27 Oct 2017