Super Quick Beef Stir Fry Recipe

A healthy and quick stir fry recipe that is perfect after a busy day




It is fair to say that Travelbetter Baby is making us exhausted. So exhausted that we are opting for take away just too many times at the moment which is hitting our bank balance and health hard. We know this has to stop.

Therefore, to help kick start us back into good home cooked food I turned to a trusted, vitamin packed, super easy stir fry recipe.

Plus, as this recipe contains a generous amount of beef we get a good hit of iron that helps to reduce tiredness and fatigue. Something we really need right now. Beef is also a good source of protein so will help our muscles recover from carrying around Travelbetter Baby, Karate classes, football with Travelbetter Boy, and the very rare times nowadays that Travelbetter Mum or I pick up some training weights or go for a run.

Ingredients




Ingredients for the Beef Stir Fry

  1. 350g Thin cut beef steak
  2. 2 carrots
  3. 4-5 chestnut mushrooms
  4. 1 yellow pepper
  5. 2 cloves of garlic
  6. 2 red chillis
  7. Handful of frozen peas
  8. Handful of fine beans
  9. 2 Handfuls of bean sprouts
  10. 2 spring onions

With the exception of the beef, garlic, and chilli you can really make up whatever vegetable ingredients you like for this dish. Just add what you have or what you fancy. For instance, this time round I also included a random courgette I found in the fridge.


Ingredients for the stir fry source

  1. 5 Tbl spoons of soy sauce
  2. 1 Tbl spoon of lime juice
  3. 3 Tbl spoons of sweetner

Stir Fry Method




Prep and cook time 30 minutes

Method

  1. Finely chop the garlic.
  2. Chop the chilli into small rings - it is up to you if you leave the seeds in for more heat.
  3. Chop up the veg how you like it - there is no right or wrong way for this receipe.
  4. Slice the meat into 1cm wide and 5cm long strips. Cut the meat on the short side.
  5. Start heating a splash or two of oil in a large frying pan or wok. You want the flame or setting to be between medium and high - around the 7 mark.
  6. Add the garlic and chilli and stir for about 20 seconds.
  7. Add in the beef strips and stir fry for 2 minutes tossing the beef around the pan.
  8. Throw in the carrots and beans then stir fry for 3 minutes.
  9. Throw in the remaining veg with the exception of the bean sprouts.
  10. Stir fry the veg and meat for a further 4 minutes.
  11. While it is cooking mix together all the sauce ingredients.
  12. Add the bean sprouts to the pan then pour over the sauce and mix in well.
  13. Put the heat up to full and stir fry for a further 3-4 minutes allowing the sauce to thicken a bit.
  14. Stir in the noddles and make sure they are coated well with the sauce.
  15. Once the noodles have a thin coating of the sauce changing their colour from white to tan you know the dish is ready and the sauce is thick enough.
  16. Dish out the stir fry into bowls using some kitchen tongs and garnish each bowl with the spring onion.
  17. Eat and enjoy.

Pouring the sauce over the stir fry

Cutting the meat on the short side




What this means is really cutting the beef against the grain as this way you can hold a piece of beef in chopsticks and easily take a bite without the meat sticking together as it will come away in nice pieces. If the meat is the other way around then it holds together in one long piece, or tendon, and you have to pull it apart or put a large piece of meat in your mouth. Not too bad for us grown ups but difficult for the kids.

What can go wrong making this beef stir fry



Not a lot can go wrong with this recipe given it's simplicity. But make sure you don't get the wok too hot and then burn the garlic and chilli as this will taint the whole dish. Also, don't wait a long time to add the beef for the same reason, only give the garlic and chilli 10-20 seconds before adding the beef.

To make sure the sauce has the right balance of salt and sweet for your tastebuds give it a taste and adjust if required before pouring it on the stir fry.

Equipment used to make this super quick stir fry



A good chopping knife


Making a stir fry is always a good excuse for us to use our Thai chopping knife from the Golden Wok Cooking School in Chiang Mai. However, if you don't have one of these to hand then any good sharp knife or cleaver will do. Just make sure it has some weight to it and ideally a slight curve on the blade to rock when chopping the garlic, chilli and herbs. Here is a good example.

A wok or large frying pan

A wok or large frying pan is best to cook this dish as it will have plenty of room for all the ingredients while provding good space to mix them all around. There is nothing more frustrating when cooking a stir fry then having bits of your meal fall out of the pan as you stir it up.

Chopping board set

As you are preparing raw meat and vegetables you want to keep them seperate until they are in the pan cooking. So be sure to get a set of chopping boards. The one shown is actually the set we use and they have lasted well and it is easy to see which board to use for what.

More beef stir fry inspiration



Unfortunately, we still don't have the kitchen set up to film our cooking so no video. Instead, here is some beef stir fry inspiration from the legandary Ken Hom (circa 1980's) making stir fry beef with orange.

Simply Beef and Lamb #Meatmatters



This post is an entry for the #MeatMatters Challenge, sponsored by Simply Beef and Lamb. Learn more about the benefits of cooking and eating beef and lamb along with recipe ideas and inspiration here!

Check out some of the great recipes from their You Tube channel as well. What family can resist a mid week mini roast.

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