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Speedy Beef Stir-Fry

Speedy Beef Stir-Fry

Stir-fries are a great way to use up broccoli stalks that are part of your weekly shop too – just trim the outer edges and cut them into thin batons or slices. It’s as tasty without the steak, just add some extra veggies and you have a tasty vegetarian option.

  • Total Time: 15min
  • Serves: 4


  • 8 ounces beef steak
  • 1 large onion, thinly sliced
  • 2 peppers, thinly sliced
  • 2 carrots, peeled and thinly sliced
  • 2 garlic cloves, minced
  • 1 broccoli stalk, cut into matchsticks
  • 1 celery stalk, cut into thin strips
  • 2 spring onions, thinly sliced
  • 1 sachet stir-fry sauce
  • 2 tablespoons neutral oil (vegetable or sunflower)
  • 1 cup long grain rice
  • pinch of chili flakes or dash of soy or hot sauce (optional)


  1. Cook the rice according to packet instructions rinse, cover and keep warm.
  2. Add a little oil to a large nonstick frying pan or wok, and carefully fry the garlic (making sure it doesn’t burn) before adding the steak mince. Stir-fry for a few minutes until cooked. Set aside.
  3. Place a little more oil in the same wok or pan, and on a high heat, add the onion and spring onions and cook for 2 minutes.
  4. Add the peppers, celery, carrots and broccoli to the pan and stir-fry for a few minutes on a high heat.
  5. Once the veggies are cooked through, return the mince to the pan and stir through the sachet of sauce.
  6. Serve the stir-fry with rice and sprinkle of chilli flakes, or dash of soy or hot sauce if you wish.