Recipes
Beef & Spring Onion Stir-Fry
Fresh, quick, and full of zing — this beef stir-fry brings together tender strips of beef, crisp spring veg, and a punchy ginger-soy sauce. Ready in under 30 minutes, it’s the perfect weeknight dinner to keep the family fed and happy without fuss.
Prep Time:
10mins
Cook Time:
15mins
Servings:
4
500g beef stir-fry or beef cut of your choice
2 cups broccoli florets
1 cup sugar snap peas (or green beans)
1 carrot, julienned
3 cloves garlic, minced
1 thumb-sized piece fresh ginger, grated
3 tbsp soy sauce
2 tbsp oyster sauce (or hoisin)
1 tbsp sesame oil
2–3 tbsp water or stock
1 tbsp olive oil (for frying)
1 tsp cornflour, mixed with 2 tbsp cold water until smooth
Cooked rice or noodles, to serve
Toasted sesame seeds & spring onion, to garnish
Tip
Swap in whatever’s fresh — bok choy, courgette, or capsicum all work. Keep it colourful, keep it crunchy.
Make the sauce — In a small bowl, mix soy sauce, oyster sauce, sesame oil, ginger, garlic, water/stock, and the cornflour mixture (cornflour mixed with 2 tbsp cold water). Set aside.
Cook the beef — Heat olive oil in a wok or large pan until hot. Stir-fry beef strips in batches for 2–3 mins until browned but still slightly pink inside. Remove and set aside.
Cook the veg — In the same pan, add broccoli, snap peas, and carrot. Stir-fry for 3–4 mins until just tender but still crisp.
Bring it together — Return beef to the pan, pour in sauce, and toss everything for 1–2 mins until glossy and coated.
Serve — Spoon over rice or noodles, garnish with sesame seeds and spring onion.
