No. 297: Beef & Vegetable Stir Fry

I grew up on stir fry. It was a speciality of my dad's, always with a variety of fresh veggies and steamed rice.

Come to think of it, when I picture family dinners it usually comes with an image of that white rice cooker sitting on the edge of the island. I'm 99% sure they still have it, too.

Suddenly I'm wondering why I don't have the family stir fry sauce recipe either? Dangit.

Beef & Vegetable Stir Fry

Below is a great base stir fry recipe from Jamie Oliver. I made quite a few small subs with and skipped the noodles. Remember, you can throw in any type of vegetables or sauce that you prefer. Have fun with it!


Serves 4
1 1/4 cup dried medium egg noodles
Vegetable oil
12 ounces quality steak, thinly sliced
2 cloves garlic, peeled and finely sliced
1 thumb-sized piece fresh ginger, peeled and finely sliced
1-2 large fresh red jalapeƱo chiles, finely sliced
6 ounces peanut shoots or bean sprouts
Soy sauce
Sesame oil
Juice of 1/2 lime
1 large red pepper, deseeded and finely sliced
1 handful snow peas, finely sliced
1 handful baby corn, quartered lengthways
6 green onions, trimmed and finely sliced
1 bunch fresh cilantro leaves, roughly chopped

To make

Cook the egg noodles or rice until tender. Drain and set aside.

Heat your wok or heavy bottomed frying pan to hot. Add a splash of oil and then stir fry the beef slices with the garlic, ginger and chiles until just done.

Beef and seasoning

Add shoots or sprouts, and a good splash of soy sauce, sesame oil and lime juice in the last 30 seconds of cooking.

Tip all the contents into a bowl, with the juices. Put the wok back on the heat, add a splash more vegetable oil and all the vegetables. Stir-fry for 1 to 2 minutes, then add the cooked noodles and toss well over the heat.

Veggies and beef

(Since I skipped the noodles, I just threw the meat and veggies in the pan altogether.)

Divide the fried vegetables and noodles between 4 plates. Return the beef and juices to the wok and stir-fry until heated through. Add the cilantro and toss until well mixed with the beef. Arrange on top of the noodles.

The results

For a basic stir fry, this is a terrific recipe. Chiles, garlic and lime lend some fantastic flavor to the meat in a simple soy/sesame glaze.

Final plate

I have a feeling that if you coated noodles in all of that goodness, it would be awesome. Using it to fry rice could also be terrific.

Now, I have to remember to get Dad's sauce recipe. Pregnancy brain, do not forget!

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Amelia McCormick

Kansas girl transplanted to Asheville, North Carolina. Smiler, lover of great food and wine, facilitator, runner, storyteller, wife, optimist, and mother of sweet twins:)

Asheville, North Carolina