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Sweet Chilli Beef Stir-Fry
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Sweet Chilli Beef Stir-Fry

This is the type of stir-fry that you use what you have in the pantry for a quick weeknight meal using sweet chilli sauce and Chinese five spice to deliver maximum flavour for minimal effort.

Makes 4
Prep Time 20 mins
Cook Time 10 mins
Easy As
Ingredients
400 g beef frying steak, cut into thin strips
½ tsp Gregg's Ground Chinese Five Spice
1 Tbsp sesame oil
2 cloves garlic, finely chopped
1 red capsicum, deseeded and sliced thinly
4 spring onions, white and green part separated, chopped
1 small head broccoli, cut into small florets
¼ cup Wattie's Creations Sweet Chilli Sauce
2 Tbsp rice wine vinegar (optional)
1 Tbsp soy sauce
½ cup Wattie's frozen Edamame
1 tsp cornflour
¼ cup cold water

NUTRITION INFORMATION

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
Made with
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Method
Step 1
Toss beef strips in Gregg’s Ground Chinese Five Spice.
Step 2
Heat sesame oil with a dash of vegetable oil in a wok or frying pan. Add beef and stir-fry over a high heat to brown. Remove beef from the pan and keep warm.
Step 3
Reduce heat. Add garlic, red capsicum, the white part of the spring onions and broccoli florets. Stir-fry until vegetables soften.
Step 4
Mix together Wattie’s Creations Sweet Chilli Sauce, rice wine vinegar (if wished) and soy sauce. Add to vegetables with the Wattie’s frozen Edamame. Return meat to the pan and continue stir-frying a further minute. Mix cornflour into the cold water and stir into the pan. Continue cooking until sauce thickens and coats the beef and vegetables. Serve over rice. Garnish with the sliced green parts of the spring onions.
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Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
400 g beef frying steak, cut into thin strips
½ tsp Gregg’s Ground Chinese Five Spice
1 Tbsp sesame oil
2 cloves garlic, finely chopped
1 red capsicum, deseeded and sliced thinly
4 spring onions, white and green part separated, chopped
1 small head broccoli, cut into small florets
¼ cup Wattie’s Creations Sweet Chilli Sauce
2 Tbsp rice wine vinegar (optional)
1 Tbsp soy sauce
½ cup Wattie’s frozen Edamame
1 tsp cornflour
¼ cup cold water
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