Online Recipe Book

Sizzling Beef Stir-fry

Good For You card, c. International Masters Publishers AB MMVIII
2 servings
Prep info
10 min prep + 2 hr marinade & 20 min prep + 10 min cook
Prep time
Not set
Cook time
2 hours, 20 minutes
Time required
2 hours, 20 minutes
Oven preheat
Mains - Misc


  • 225 g beef (rump or sirloin steak or sandwich steak)
  • 1 T oil
  • 1 T vinegar (rice wine)
  • 1 T soy sauce (dark)
  • 1/2 t sweet chilli sauce
  • 1 cloves minced garlic
  • 1/2 t ground Chinese five-spice
  • 1/2 T minced ginger
  • 4 thinly sliced green onions
  • 1 thinly sliced red bell pepper
  • 115 g sliced carrot
  • cooked rice (for serving)


Cut the steak into thin strips.  Place the oil, vinegar, soy sauce, chilli sauce, garlic, five-spice, and ginger into a shallow dish.  Stir to combine.  Add the beef and turn until the strips are coated.  Leave to marinate for about 2 hours.

Heat some oil in a large frying pan or wok.  Stir-fry the steak and its marinade over a high heat for 2-3 minutes, until browned all over.  Transfer steak to a plate and set aside, reserving marinade in pan. 

Add the spring onions, red bell pepper, and carrots to the wok or pan, lower the heat to medium and stir-fry for 4 minutes.  Return the steak to the wok or pan.  Stir-fry until heated through.  Serve at once, over rice.


SJ Note 24 Oct 2009: This was pretty good, but needed more vegetables, and was missing ginger, so I've fixed those issues in this write-up.  I also increased the marinade from 30 minutes to 2 hours for next time.