Beef and Potato Stir fry Beef and Potato Stir fry

Beef and Potato Stir fry

A perfect mid-week supper dish that uses potatoes instead of the traditional rice or noodles.

prep time
15 mins

cook time
15 minutes

serves
2 people

  • Energy

    485kcal

  • Fat

    13.1g

  • Saturates

    3g

  • Carbs

    62.1g

  • Sugars

    17.2g

  • Fibre

    8.9g

  • Protein

    31.7g

  • Salt

    1.9g

Ingredients

  • 225g lean rump or sirloin steak, cut into 10cm strips
  • 450g potatoes, peeled and cut into bite-sized chunks
  • 1 tablespoon sunflower oil
  • 1 onion, peeled and sliced
  • 1 large garlic clove, peeled and finely chopped
  • 1 yellow or red pepper, cored, deseeded and sliced
  • 50g mushrooms, sliced
  • 5 tablespoons good, hot beef stock
  • 3 tablespoons hoisin sauce
  • 1 tablespoon sweet sherry
  • 1 tablespoon freshly chopped parsley

Method

  1. Boil the potatoes for 6-8 minutes, or until just cooked, drain and set aside.
  2. Heat the oil in a large non-stick frying pan or wok until really hot and cook the beef strips for 1 minute. Add the vegetables and cook for 4-5 minutes, stirring frequently.
  3. Mix together the stock, hoisin sauce and sherry, add to the pan, season and heat through for 1 minute.
  4. Garnish with the parsley and serve with green vegetables.