Pan Asian Beef Stir-fry Pan Asian Beef Stir-fry

Pan Asian Beef Stir-fry

NB: This recipe contains nuts

prep time
10 mins

cook time
10 minutes

2 people


  • 225g/8oz lean beef, cut into 1cm /2inch strips
  • 30ml/2tbsp peanut butter
  • 30ml/2tbsp light soy sauce
  • 30-45ml/2-3tbsp sweet sherry
  • Zest and juice of 1 lime
  • 1 garlic clove, peeled and crushed
  • 2.5cm/1inch piece fresh root ginger, peeled and finely chopped
  • 30ml/2tbsp freshly chopped coriander
  • 60ml/4tbsp water
  • 10ml/2tsp sesame or sunflower oil
  • 1 large red pepper, seeded and cut into small chunks
  • 1 small bunch spring onions, chopped
  • 100g/4oz baby sweet corn, cut in half, lengthways
  • 100g/4oz beansprouts


  1. In a small bowl mix together the peanut butter, soy sauce, sherry,lime zest and juice, garlic, ginger, coriander and water.
  2. Add the meat to the marinade, stir, cover and leave in the refrigerator until for 30 minutes.
  3. Heat the oil in a non-stick wok or frying pan. Remove the meat from the marinade and fry for 3-4 minutes, stirring frequently. Reserve the marinade.
  4. Add the red pepper, spring onions and baby corn, and cook for 2-3 minutes.
  5. Add the beansprouts and the reserved marinade and cook for 1-2 minutes.
  6. Serve the stir-fry with noodles or fragrant rice.


Other suitable meat cuts: Beef: Sirloin, rump or topside steaks