Beef stir fry

Beef stir fry

Beef Stir fry

Ah, the old reliable. Stir fry is a classic in many kitchens because it is so easy to whip up, it is quick and it's nutritious. You can use any kind of seasonal vegetables you like including baby corn, peas, zucchini, onion, cauliflower. You can also use a frozen vegetable stir fry mix to make things even easier because they're perfectly ripe and full of important nutrients. You can adjust for spice, sodium and sweetness. Any meat is great in a classic stir fry, whether its chicken, beef or seafood.


  • ½ kilo beef strips
  •  2 tablespoons sesame oil for marinade, and a separate 1 tablespoon for late frying 
  • Neutral oil for frying
  •  2 tablespoons soy sauce (or tamari for a gluten-free option) 
  • 1 tablespoon apple cider vinegar, and a separate 2 tablespoons for deglazing 
  • 2 cloves garlic, minced 
  • 1 teaspoon grated fresh ginger 
  • 1 red capsicum, thinly sliced 
  • 1 yellow capsicum, thinly sliced, or baby corn
  • 1 medium carrot, thinly sliced 
  • 1 cup broccoli florets 
  • 1 cup green beans or snow peas 
  • Salt and pepper, to taste  


1. In a bowl, combine the sesame oil, soy sauce, 1 tablespoon of apple cider vinegar, minced garlic, and grated ginger. Mix well to make the marinade. Add the sliced beef to the marinade, ensuring it is evenly coated. Allow the beef to marinate for at least 20 minutes.

2. Heat a large skillet or wok over medium-high heat. Add a drizzle of neutral oil to the pan. Once hot, add the marinated beef and stir fry for about 2-3 minutes, or until it reaches your desired level of doneness. Remove the beef from the pan and set it aside.

3. In the same pan, add a bit more oil if the pan is dry and likely to stick. Add the sliced capsicums, carrots, broccoli florets, and beans. Stir fry the vegetables for 4-5 minutes, or to your preferred level of doneness (crisp and snappy, or soft and tender). If there is frond (brown cooked bits of beef or vegetables) on the bottom of the pan, deglaze with the additional 2 tablespoons of apple cider vinegar. Allow an extra two minutes for the vinegar to cook out.

4. Return the cooked beef to the pan with the vegetables. If you enjoy the flavour of sesame oil, add the additional tablespoon. Stir everything together to combine. Cook for an additional minute to heat through.

5. Season the stir fry with salt and pepper to taste. Serve the beef and vegetable stir fry hot over steamed rice or noodles. Sprinkle with toasted sesame seeds and/or chopped green onions. 

Note: deglazing the pan with apple cider vinegar not only picks up the delicious caramelised bits and re-introduces them into your food the same way you would for a stew, but also distills a delicious tangy, fresh taste that works well with the rich taste of the soy sauce. Adding sesame oil in towards the end adds an additional layer of sesame flavour without risking the heat taking away the delicious flavour and smooth texture.