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Steak Stir-Fry

Steak Stir-Fry

with Peppers and Mange Tout

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This speedy recipe is packed full of flavour and is the perfect antidote for a long, hard day! The ultra-quick to prepare flank steak is served with steamy basmati rice. We’ve added some chilli and white wine vinegar, to give an authentic hot and sour flavour combination. To make sure you are getting a good portion of your five-a-day, we have added some fresh green beans, spring onion and red pepper!

Allergens:Cereals containing GlutenSoyaSulphites

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

150 grams

Brown Basmati Rice

2 unit(s)

Spring Onion

1 pack(s)


1 unit(s)

Red Pepper

¼ unit(s)

Red Chilli

2 unit(s)

Garlic Clove

½ unit(s)


360 grams

Beef Steak Strips

¼ pot(s)


2 sachet

Soy Sauce

(ContainsCereals containing Gluten, Soya)

1 sachet

White Wine Vinegar

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1452 kJ
Energy (kcal)347 kcal
Fat3.0 g
of which saturates1.0 g
Carbohydrate66 g
of which sugars8.0 g
Protein13 g
Salt4.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Instructionsarrow up iconarrow up icon
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Put a large saucepan of water on to boil for the rice. Once boiling, add the brown rice and a pinch of salt and boil for 30 mins, or until soft. TIP: If the water starts to evaporate, just top it up with more! When cooked, drain in a sieve and return to the pan, off the heat.


Meanwhile, remove the root from the spring onion and thinly slice, keeping the white and green parts separate. Cut the top stalky party off the green beans then chop widthways into 3cm pieces. Halve the red pepper, remove the core and chop it into 2cm chunks. Deseed and finely chop the red chilli, then peel and grate the garlic (or use a garlic press).


Remove and discard the tough root of the lemongrass. Whack the stick with something heavy to break it up a bit (and release that awesome lemony smell) then chop it in half. In a small bowl, combine the cornflour with 1 tbsp water per person (use a fork to ensure the mixture is smooth). This is your slurry - set it aside for later.


Heat a splash of oil in a frying pan on high heat. Once the oil is nice and hot, gently place the steak strips into the pan. Stir-fry for 2 mins. Remove the steak from the pan and keep to one side.


Heat another splash of oil in the now empty frying pan on medium-high heat. Add half the spring onion, the chilli (add more or less to taste), garlic and lemongrass. Stir-fry for 2 mins. Add the mangetout and pepper. Stir-fry for 5 mins. Add the soy sauce, white wine vinegar and a pinch of sugar (if you have some) and allow to bubble away for a few seconds. Stir in the slurry and add the steak back in. Toss everything in the pan for another 2 mins.


Fluff up the cooked rice with a fork

and spoon into bowls. Serve the steak stir- fry on top of the rice with a sprinkling of remaining spring onion and BOOM, you’re done! (Remember to fish out the lemongrass stick!). Enjoy!