Beef and Bean Stir Fry
This has become a go to meal in our house when we want something quick. Don’t worry if you do not have time to marinate your meat. There is enough flavour for you to be able to whip it up and have on the table in less than 30 minutes. What I love is that you can double it and make a large batch for a crowd or to serve as several meals through the week. Serve in crunchy iceberg lettuce leaves for a fresh, low carb twist. - Peta
Recipe Tester Feedback: “The smell of this whilst cooking is mouth-watering. Words cannot describe it. The flavours work really well together. I love the hit of coriander and the somewhat crunchy veggies. The meat is so soft and not chewy at all. I prefer this served on rice with lots of fresh coriander on top. Delicious!” – Peter
No: Dairy / Egg / Nuts
*Variation: Can be made without Gluten
Preparation Time 5 minutes + optional marinating time
Cooking Time 10 minutes
Serves 4 (can be doubled or tripled)
Can be frozen pre or post cooking
- beef strips - 500g
- green beans - 100g, chopped in half
- spring onions - 3, chopped into small lengths
- onion - 1/2, red, peeled and cut into small wedges
- fresh coriander - to garnish
- rice - cooked, or noodles, or salad, to serve, optional
- ginger - 2cm piece
- garlic cloves - 2
- fresh coriander - 1/2 bunch
- soy sauce - 50g (*tamari for GF option)
- oyster sauce - 50g (*check for GF if required)
- sesame oil - 2 tsp
- fish sauce - 1 tsp
- Place ginger (2cm), garlic (2) and coriander (1/2 bunch) into bowl. Speed 6 / 5 seconds.
- Add soy sauce (50g), oyster sauce (50g), sesame oil (2 tsp) and fish sauce (1 tsp). Speed 6 / 5 seconds.
- Add beef strips (500g) to a bowl. Cover in marinade.
- Cover with cling film. Marinade for 4-6 hours or overnight.
- Add marinated beef, green beans (100g), spring onion (3) and red onion (1/2) to a hot BBQ plate. Stir often to evenly cook the vegetables and meat. This will take approximately 5-10 minutes to cook through.
- Serve over noodles, rice or as is with lots of fresh salad or veggies.