Chilli beef stir fry. Thin strips of steak, pepper and green beans cooked in a tasty sauce make up this sensational easy, healthy stir fry. Wok to table in just over 30 minutes!
Folks, it’s time to add another delicious new stir fry to the collection of quick healthy meals with this chilli beef stir fry.
I guarantee that the aroma of the kaffir lime leaves, as you stir them around the wok, watching them mingle, imagining and anticipating their flavour, is enough to make you stick your head closer to the cooking of this sumptuous stir fry.
You’ll be so excited to taste that delicious sweet kaffir lime sauce!
This really is a quick healthy meal. One that you can put together really quickly serving two people.
It took just one trial of this chilli beef stir fry last Sunday for lunch for it to receive that acclaimed pass mark and thumbs up from my other half.
The nodding head and the “mmmmm”, sealing this recipe to be immortalised for ever more into the collection.
There was just one comment. Not enough chilli!
I’d only used half of the whole chilli as I’d thought it might be too hot for her. So right back into the recipe the rest of the chilli went!
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Chilli Beef Stir Fry Recipe
If you cannot get fresh green beans you can substitute with frozen green beans. Allow them to thaw naturally first otherwise they might be a bit soggy though!
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
Chilli Beef Stir Fry
- 1 tsp olive oil
- 320 g frying steak , thinly sliced
- 1 large onion , thinly sliced
- 2 cloves garlic , crushed
- 2 kaffir lime leaves , finely chopped
- 1 large red chilli , de-seeded and finely chopped
- 160 g green beans
- 1 medium red pepper (capsicum), thinly sliced
- 2 tbsp light soy sauce
- 1 tsp fish sauce
- 2 tsp freshly squeezed lime juice
- Heat the oil in a wok over a high heat. Add the beef in 2 batches, stir frying for 2 – 3 minutes until browned, then remove with a slotted spoon and transfer to a plate.
- Add the onion and garlic and stir fry for a further 2 minutes.
- Add the kaffir lime leaves and chilli then stir fry together for about 30 seconds to a minute until you can smell the fragrance of the lime.
- Add the green beans and pepper, stir fry for 30 seconds to a minute until combined, then add the soy sauce, fish stock and lime juice. Stir fry until the green beans are just tender.
- Return the beef strips to the wok. Stir fry until re-heated and combined well with vegetables.
- Serve in bowls on their own, making the recipe low carb too, or on plates with just a little rice.