This Jamie Oliver Beef & Vegetable Stir-Fry is a colorful and savory recipe, which uses steak and egg noodles. It’s a no-fuss take on the classic, ready in about 40 minutes.
Jamie Oliver Beef & Vegetable Stir-Fry Ingredients
- 2 cloves of garlic
- 5cm piece of ginger
- 1–2 fresh red chillies
- 6 spring onions
- 1 large red pepper
- 1 handful of mangetout
- 1 handful of baby corn
- 1 bunch of fresh coriander
- 350g quality steak, fat removed
- 250g dried medium free-range egg noodles
- Vegetable oil
- 200g peanut shoots or beansprouts
- Soy sauce
- Sesame oil
- ½ a lime
- 4 cos lettuce leaves
How To Make Jamie Oliver Beef & Vegetable Stir-Fry
- Prep the vegetables: Peel and finely slice the garlic and ginger. Trim and slice the chillies and spring onions. Deseed and slice the red pepper. Slice the mangetout and quarter the baby corn.
- Chop herbs and beef: Roughly chop the coriander and thinly slice the steak.
- Cook the noodles: Boil the egg noodles according to packet instructions. Drain and set aside.
- Stir-fry the beef: Heat vegetable oil in a wok over high heat. Add beef, garlic, ginger, and chillies. Stir-fry until the beef is just cooked.
- Add shoots and flavorings: Add the shoots or beansprouts, a splash of soy sauce and sesame oil, and squeeze in the lime juice. Stir-fry for 30 seconds, then transfer everything to a bowl.
- Cook the vegetables: Add a bit more oil to the wok and stir-fry the prepared vegetables for 1–2 minutes.
- Toss in noodles: Add cooked noodles to the stir-fried vegetables and toss well to combine.
- Finish with beef and coriander: Return the beef and juices to the wok, stir-fry to reheat, then add coriander and toss everything together.
- Serve: Divide between 4 plates, top with a cos lettuce leaf, and serve hot.
Recipe Tips
- Best cut of beef for stir-fry: Use tender cuts like sirloin, ribeye, or rump for best results.
- Can I swap the noodles? Yes, you can use rice noodles or skip them entirely for a low-carb version.
- How to keep vegetables crisp: Stir-fry quickly over high heat and avoid overcooking.
- Is it spicy? It’s mild unless you use extra chilli—adjust to your taste.
- Can I meal prep this? Yes, store components separately and reheat when ready to eat.
What To Serve With Beef Stir-Fry
This dish is already a full meal but pairs well with light extras:
- Steamed jasmine rice
- Cucumber salad with rice vinegar
- Miso soup
- Chilled green tea or ginger beer
How To Store Beef Stir-Fry
Refrigerate: Store leftovers in an airtight container for up to 3 days. Reheat in a wok or microwave.
Freeze: Not recommended due to texture changes in noodles and vegetables.
Beef Stir-Fry Nutrition Facts
- Calories: 529 kcal
- Fat: 20.6g
- Saturates: 6.9g
- Sugars: 6.5g
- Salt: 0.6g
- Protein: 30.8g
- Carbohydrates: 58g
- Fibre: 4.5g
FAQs
What’s the best oil for stir-frying?
Use a neutral oil with a high smoke point like vegetable, sunflower, or peanut oil.
Can I use frozen vegetables?
Yes, but thaw and drain them first to avoid excess water in the wok.
Do I need a wok?
No, a large, heavy frying pan works well too.
Can I make it gluten-free?
Use gluten-free soy sauce and rice noodles instead of egg noodles.
How to keep beef tender?
Slice thinly against the grain and don’t overcook.
Jamie Oliver Beef & Vegetable Stir-Fry
Description
A fast and colorful Asian-style stir-fry packed with beef, noodles, and crunchy veggies.
Ingredients
Instructions
- Prep garlic, ginger, chilli, onions, and veg.
- Slice beef and chop coriander.
- Cook noodles, drain, and set aside.
- Stir-fry beef with garlic, ginger, and chilli.
- Add beansprouts, soy sauce, sesame oil, and lime juice. Set aside.
- Stir-fry vegetables, add noodles, toss well.
- Return beef to wok, heat through.
- Add coriander and mix. Serve on lettuce leaves.
Notes
- Prep all your vegetables and slice the beef before you start cooking—this stir-fry comes together fast. For extra flavor, marinate the beef in soy sauce and sesame oil for 10 minutes.
