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(KJ)

    2044

  • Energy(Kcal)

    485

  • Fat(g)

    13.1000003814697

  • Saturates(g)

    3

  • Carbohydrate(g)

    62.0999984741211

  • Sugars(g)

    17.2000007629395

  • Fibre(g)

    8.89999961853027

  • Protein(g)

    31.7000007629394

  • Salt(g)

    1.89999997615814

Ingredients

  • 225g/8oz lean rump or sirloin steak, cut into 10cm/4inch strips
  • 450g/1lb potatoes, peeled and cut into bite-sized chunks
  • 15ml/1tbsp 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/2oz mushrooms, sliced
  • 75ml/5tbsp good, hot beef stock
  • 45ml/3tbsp hoisin sauce
  • 15ml/1tbsp sweet sherry
  • Salt and pepper
  • 15ml/1tbsp 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.