Beef Stir-Fry is one of those meals that feels generous without requiring much fuss. You marinate the beef briefly in a simple soy lime mixture, sear it until just cooked, then toss it with garlic, spring onions, mushrooms, capsicum, and sweet corn. The sauce thickens in the same pan, clinging to every piece of meat and vegetable.
I often make this on nights when I want something warming but do not want to juggle many pots. The whole thing comes together in about half an hour, and the kitchen smells wonderful as the garlic hits the hot oil. You end up with a dish that tastes balanced, with just enough heat from the green chillies and brightness from the lime juice.
About the Recipe
This recipe works well because it treats the beef gently. You season the slices first, then let them sit for a few minutes so the flavors settle in. The marinade is straightforward with soy sauce, lime juice, sugar, and green chillies, and it doubles as the sauce that coats everything at the end. Cooking the beef separately before adding the vegetables keeps the meat tender and prevents overcrowding in the pan.
That way, each ingredient gets the right amount of heat. The vegetables stay crisp, and the beef does not turn chewy. It is a technique that makes a real difference in the final texture.
Why you will love this recipe
The balance of flavors here is what makes it satisfying. The soy sauce brings depth, the lime juice adds brightness, and a touch of sugar rounds out the acidity. Green chillies give a gentle warmth without overwhelming the dish. The vegetables add crunch and color, and the sweet corn kernels soften just enough to release a subtle sweetness.
I like how the sauce thickens on its own as it reduces, so you do not need cornstarch or any thickening agents. The whole dish feels light yet filling, and because you cook the beef in batches, it stays tender instead of steaming in its own juices. It is also flexible, so you can swap in different vegetables depending on what you have on hand.
Chilli Beef Stir fry Salad
Cooking Tips
Slice the beef against the grain to keep it tender. If the steak is slightly frozen, it cuts more easily into thin, even pieces. Do not skip the resting time after seasoning, as it helps the meat absorb the salt and pepper. When you cook the beef, avoid stirring too often so the slices can develop a light sear.
If your pan is not large enough, cook the beef in two batches to prevent overcrowding. I usually use a heavy bottomed skillet or wok because it holds heat well and keeps the vegetables from turning soggy.
Serving and Storing Suggestions
This recipe serves two to three people and takes about 30 minutes from start to finish, including marinating time. Serve it over steamed jasmine rice or thin noodles to soak up the sauce. You can also pair it with a simple cucumber salad on the side. Leftovers keep well in an airtight container in the fridge for up to two days.
Reheat gently in a pan over low heat, adding a splash of water if the sauce has thickened too much. The beef may firm up slightly when cold, but it softens again as it warms.
Similar Recipes
- Chicken Stir-Fry with Broccoli
- Garlic Ginger Pork with Snow Peas
- Shrimp and Vegetable Stir-Fry
- Tofu Stir-Fry with Bell Peppers
- Teriyaki Beef with Green Beans
Nutrient Benefits
Beef provides high quality protein and essential minerals like iron and zinc, which support energy and immune function. Mushrooms add B vitamins and a savory depth, while capsicum contributes vitamin C. Sweet corn offers fiber and a touch of natural sweetness. Garlic and spring onions bring their own antioxidants and help with digestion.
Using olive oil instead of heavier fats keeps the dish lighter, and the lime juice adds vitamin C without extra calories. The vegetables keep the meal balanced, and the portion of meat is generous without being excessive.
Chilli Beef Stir-fry Salad
Ingredients
- 450 g Lean Sirloin or Top Round Steak
- 2 cloves Garlic (crushed)
- 1 tsp Chilli Powder
- 1/2 tsp Salt
- 1 tsp Ground Coriander
- 1 Avocado (ripe)
- 2 tbsp Sunflower Oil
- 425 g Canned Red Kidney Beans (drained)
- 175 g Cherry Tomatoes (halved)
- Tortilla Chips (1 large packet)
- 1 head Iceberg Lettuce (shredded)- 1 head
- Fresh Cilantro (handful, chopped)
Instructions
- Slice the beef into thin strips.
- In a large bowl, combine garlic, chilli powder, salt, and ground coriander. Add beef, toss to coat.
- Peel and dice the avocado.
- Heat oil in a pan, add beef, and cook for 5 minutes, tossing frequently.
- Add kidney beans, tomatoes, and avocado. Heat through.
- Spoon the beef mixture into bowls, garnish with fresh cilantro.
- Serve with tortilla chips and shredded iceberg lettuce.
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Frequently Asked Questions
Can I use a different cut of beef for this stir-fry?
Yes, flank steak, sirloin, or ribeye all work well. Choose a cut that is tender and easy to slice thinly. Avoid tougher cuts like stewing beef, as they need longer cooking times.
What can I substitute for sweet corn kernels?
You can use frozen or canned corn if fresh is not available. Drain canned corn well before adding. Baby corn sliced into rounds also works nicely in this dish.
How do I prevent the beef from becoming tough?
Slice the beef thinly and against the grain. Do not overcook it, as a few minutes on medium heat is enough. Cooking it separately from the vegetables also helps it stay tender.
Can I make this recipe less spicy?
Surely. Reduce the amount of green chillies or leave them out entirely. The dish will still taste flavorful thanks to the soy sauce, lime juice, and garlic.
Is it necessary to soak the sweet corn kernels?
Soaking fresh corn kernels softens them slightly, but if you are short on time, you can skip this step. Frozen corn does not need soaking at all, just add it straight to the pan.
“Image is only for illustrative purposes and not that of the actual recipe”
