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Chinese Beef Stir Fry

Cook/Prep Time:

20 Minutes


400 Calories


3 Servings


  • 500g of rump steak

  • 2 tablespoons of flour

  • 2 teaspoons of Chinese Five Spice

  • 1 red pepper, thinly sliced

  • 1 yellow pepper, thinly sliced

  • 1 red chill, finely chopped

  • 1 bunch of spring onions, chopped

  • 2 garlic cloves, crushed

  • 2cm fresh ginger, finely chopped

  • 2 tablespoons of tomato puree

  • 2 tablespoons of white wine vinegar

  • 2 tablespoons of soy sauce

  • 2 tablespoons of water

  • 300g bean sprouts

  • 1 tablespoons of olive oil


-Slice the beef into thin strips and put into a bowl with the five spice and flour and stir until the beef is coated

-Heat the olive oil in a large pan over a hot heat and then add beef and cook for 2 or 3 minutes until sealed – cook for a couple of minutes longer if you like your meat well done. Remove beef from the pan and set aside

-Meanwhile in another pan heat a little oill over a medium high heat and add the peppers, spring onions, chilli, garlic and ginger then stir fry for 4 minutes

-Add the bean sprouts and continue to stir fry for another 1 minute

-Mix the vinegar, soy sauce, tomato puree and water in a jug. Pour over the stir fry vegetables, increase the heat and bubble for 2 minutes until sauce thickens a little

-Add the beef to the pan and stir until well coated then serve immediately

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