Steak and Vegetable Stir Fry

    25 min

    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.

    121 people made this

    Serves: 4 

    • 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

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

    1. 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.
    2. 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.

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    Reviews in English (81)


    I made this twice so far. The first time I thought there was something missing so the next time I added 1/3 c. brown sugar to the bouillon/soy sauce/cornstarch mixture and it was so good. It made it much much better.  -  12 Sep 2007  (Review from Allrecipes US | Canada)


    Soooo good! This was super quick and easy to make. I took one of the suggestions and added about 1/3 c. of brown sugar to the soy mixture before cooking; I also used frozen (thawed) stir-fry veggies with the fresh carrots and red bell pepper--this gave me enough to feed six people! I only used 3/4 lb. of sirloin which was plenty, even with the extra veggies. I'm eating the left-overs right now! I will definitely make this again and again  -  17 Apr 2009  (Review from Allrecipes US | Canada)


    I have been making asian food for a while and this is the first recipe I found that we love. I adjusted the veggies to what was on hand and added a little red pepper flakes with 1/4 cup of brown sugar. Very Good!  -  13 Apr 2008  (Review from Allrecipes US | Canada)