Beef stir-fry

Stir-fry recipe for 4 people, takes only 10 mins; recipe has beef, chinese five-spice powder, rice noodle, red chilli, garlic clove, ginger, lemongrass, sunflower oil, sugar snap pea, baby corn, spring onion, lime, soy sauce, fish sauce, roasted peanut and coriander.

Beef stir-fry

Beef stir-fry

Recipe by Chef Soomro Course: Stir-fry


Prep time

20 mins


  • Coriander: roughly chopped coriander, to serve
  • Beef: 500g beef rump, trimmed and cut into thin strips
  • Garlic Clove: 1 fat garlic clove, chopped
  • Red Chilli: 1 large red chilli
  • Spring Onion: 6 spring onions, trimmed and sliced diagonally
  • Lime: 1/2 lime
  • Soy Sauce: 2 tbsp soy sauce
  • Sunflower Oil: 2 tbsp sunflower oil
  • Ginger: 4cm piece ginger, peeled and cut into matchsticks
  • Fish Sauce: 1 tbsp fish sauce
  • Lemongrass: 1 stick lemongrass, trimmed and sliced
  • Roasted Peanut: 2 tbsp roasted peanut
  • Chinese Five Spice Powder: 1 tsp Chinese five-spice powder
  • Sugar Snap Pea: 100g sugar snap peas, cut into thin strips
  • Baby Corn: 8 baby corn, sliced diagonally
  • Rice Noodle: 300g pack ready-cooked rice noodle


  1. Mix the beef and five-spice in a bowl, then set aside to marinate. Soften the noodles in boiling water following pack instructions, drain then set aside. Thinly slice the red chilli, leaving the seeds if you prefer a little extra heat. Mix with the garlic, ginger and lemongrass in a small bowl. Heat half the oil in a wok, add the chilli mixture and stir-fry for 1 min until softened but not coloured. Remove with a slotted spoon and set aside while you cook the beef.
  2. Heat the remaining oil, add the beef and stir-fry over a high heat for 1 min until browned and just cooked through.
  3. Return the chilli mixture to the pan with the sugar snaps, baby corn and half the spring onions. Stir-fry for 1 min more before adding the drained noodles. Mix to thoroughly combine, take off the heat and add a squeeze of lime juice, the soy sauce and fish sauce.
  4. Divide between four plates. Scatter with the peanuts, garnish with remaining spring onions and chopped coriander.