Spicy beef stir-fry
(at time of publication)
- 5 teaspoons peanut oil
- 1 teaspoon sesame oil
- 2 cloves garlic, crushed
- 2 teaspoons chilli paste
- 550g beef schitzel or rump
- 1 tablespoon peanut oil
- 1 carrot, peeled
- 1 stalk celery, trimmed
- 1 red or yellow capsicum
- 115g snow peas, trimmed
- 1 tablespoon sesame seeds
- 2 tablespoons soy sauce
- 4-5 tablespoons sweet chilli sauce
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1 To make the marinade, in a bowl mix together the peanut oil, sesame oil, garlic and chilli paste. Cut the beef into thin strips about 4cm long and toss in the marinade. Cover and refrigerate for a minimum of 2 hours or overnight.
2 Cut the carrots, celery and capsicum into even-sized strips. Halve the snow peas.
3 Heat the wok or frying pan for about 2 munites until heated, then add the beef in batches and stir-fry 4-5 minutes. Remove from the wok. Stir-fry the sesame seeds until they pop. Add the reamining oil with the vegetables and stir-fry 4-5 minutes. Return the beef to the pan. Add the sauces and heat through. Serve with rice.
This recipe can be varied with any choice of vegetables.
You may find this article helpful:
More delicious beef stir fry recipes:
Thai beef chilli and basil stir fry
Nutrition Info (per serve)
Total fat 20g
–Saturated fat 5.6g
Dietary fibre 2g
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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