Garlic beef and bean stir fry

Stir fries are a quick and nutritious way to turn meat and vegies into a full-flavoured meal. Substitute the beans for any vegies you have, such as carrots, zucchini, broccoli or Asian greens.
Minutes preparation and cooking
Degree of difficulty

Garlic beef and bean stir fry


2 tbs vegetable oil
350g beef strips (use preferred cut of beef)
1 shallot, sliced
2 cloves garlic, minced
2 tsp ginger, grated
½ a red chilli, deseeded and chopped
450g green beans, trimmed and blanched 
2 tbs salt reduced soy sauce
2 tbs crispy shallots
½ bunch fresh coriander sprigs


  1. Heat 1 tablespoon of vegetable oil in a wok until hot. Sear beef strips until browned, set aside on a plate for later.
  2. Heat 1 tablespoon of vegetable oil in the same wok and stir fry shallot until softened and then add garlic, ginger, chilli, and cook until fragrant.
  3. Add the blanched beans to the wok and toss through. Continue to stir fry for another couple of minutes to get some caramelisation on the beans.
  4. Add soy sauce and browned beef and stir fry for one minute to warm through the beef and coat the other ingredients.
  5. Serve immediately with steamed rice or your favourite Asian style noodles. Sprinkle with sesame seeds (optional).

Tip: To blanch vegetables, place in boiling water for 1–2 minutes and then rinse immediately under cold water. Don't have time to blanch? Simply fry for an extra 2–3 minutes before re-adding the beef.

Variation: Add any other blanched vegetables, such as carrots or Asian greens to boost the nutrients.