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Beef, green bean and mushroom stir-fry

Stir-frys are a great weeknight option when time is short but all you want is a bowl of tasty and warming goodness. This recipe contains 3 of your 5-a-day and is high in iron too!

Serves 4

Prep Time 15 min

Cooking Time 15 min


  • 2tsp sunflower oil
  • 500g lean rump steak, thinly sliced
  • 1 large red onion, cut into thin wedges
  • 200g button mushrooms, sliced
  • 3 garlic cloves, thinly sliced
  • 200g green beans, cut into 4cm lengths
  • 1 red pepper, thinly sliced
  • 150g sugar snap peas, trimmed
  • 100g baby spinach
  • 2tbsp oyster sauce
  • 3tbsp rice wine or sherry
  • 2 x 250g packs ready to heat quinoa


  1. Heat a wok over a high heat. Add 1tsp of the oil and heat for 20 sec. Add half the beef and stir-fry for 1–2 min until lightly browned, then transfer to a bowl. Add a little more oil to the wok and cook the remaining beef in the same way.
  2. Return the wok to a high heat. Add the remaining oil and heat for 20 sec, then stir-fry the onion for 2 min. Add the mushrooms and garlic and stir-fry for 3 min or until golden. Add the beans, pepper and sugar snap peas and stir-fry for 2 min or until almost tender.
  3. Return the beef to the wok with the spinach, oyster sauce and rice wine or sherry. Stir-fry for 1–2 min until heated.
  4. Meanwhile, cook the quinoa according to the pack instructions. Divide among 4 bowls and top with the stir-fry.

Nutrition per serving

Read more on how we calculate nutrition.
512 41.2g 13.3g 4.1g 10.1g 10.1g 2g 107mg 48.8g 4.8mg

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