About this recipe:No one would guess this elegant main is a snap to prepare at the last minute. To save even more prep time, use a ready stir fry veggie mix.
1/2 beef stock cube
250ml boiling water
2 tablespoons cornflour
5 tablespoons soy sauce
500g boneless sirloin steak, cut into thin strips
1 garlic clove, minced
1 teaspoon ground ginger
1/4 teaspoon pepper
2 tablespoons vegetable oil, divided
1 large green pepper, julienned
125g sliced carrots or celery
5 spring onions cut into 2.5cm pieces
steamed rice, to serve
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Method Prep:10min › Cook:15min › Ready in:25min
Dissolve stock cube in water. Combine the cornflour and soy sauce until smooth; add to stock mixture. Set aside. Toss beef with garlic, ginger and pepper. In a large wok over medium-high heat, stir-fry beef in 1 tablespoon oil until cooked as desired; remove and keep warm.
Heat remaining oil; stir-fry vegetables until crisp-tender. Stir soy sauce mixture and add to the wok; bring to the boil. Cook and stir for 2 minutes. Return meat to pan and heat through. Serve over rice.