Tender, crispy, spicy strips of seasoned beef tossed with colourful bell peppers, green beans, red onion and fresh chillies. Finished with a rich, savoury pepper sauce, this is a quick, flavour-packed meal that works beautifully with rice or noodles.
Serves
4 people
Prep Time
20 minutes
Cook Time
20 minutes
Ingredients for the Stir-Fry
- 600g beef, sliced into strips
- 1 green pepper, sliced
- ½ red pepper, sliced
- 1 red onion, sliced
- 200g green beans
- 1–2 fresh chillies, sliced
- 2 garlic cloves, chopped
- 1 tsp ginger, grated
- 2 tbsp cornflour
- 1 tbsp plain flour
- 1 tsp smoked paprika
- 1 tsp garlic granules
- 1 tsp black pepper
- ½ tsp salt
- 2 tbsp oil
Ingredients for the Sauce
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp sweet chilli sauce
- 1 tbsp honey
- 1 tsp sesame oil
- 3 tbsp water
Method
- Season the beef with salt, black pepper, paprika and garlic powder.
- Coat the beef with cornflour and plain flour.
- Mix the sauce ingredients together in a small bowl.
- Fry the beef in hot oil until golden and crispy. Remove and set aside.
- Cook the vegetables in the same pan for 4–5 minutes.
- Add garlic, ginger and chilli and stir-fry for 1 minute.
- Return the beef to the pan.
- Pour in the sauce and toss everything together.
- Cook for 2–3 minutes until the sauce coats the beef and vegetables.
- Serve hot with rice or noodles.
Tips
- For extra-crispy beef: Don’t overcrowd the pan. Cook the beef in 2–3 batches.
- For tender beef: Slice against the grain and keep the strips relatively thin.
- For more heat: Use Scotch bonnet or add chilli flakes to the sauce.
- For a saucier version: Double the sauce ingredients and add an extra splash of water.
- For meal prep: Keep the beef and vegetables in an airtight container in the fridge for up to 3 days and reheat thoroughly before serving.
