Speedy beef stir-fry

LFHW Scotland - Great Taste, No Waste
10 - 20 mins

Take the hassle out of frying steak for your stir-fry with this quick-as-a flash recipe which uses steak mince for a quick, deliciously savoury dish that everyone in the family can enjoy! For those who like a little heat, feel free to add some chilli flakes or sweet chilli sauce an extra kick. Stir-fries are a great way to use up broccoli stalks that are part of your weekly shop too - just trim the outer edges and cut them into thin batons or slices. It’s as tasty without the mince, just add some extra veggies and you have a tasty vegetarian option.

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250g beef steak mince 10% fat
1 large onion, thinly sliced
2 peppers, thinly sliced
2 carrots, peeled and thinly sliced
2 garlic cloves, minced
2 or 3 spring onions, thinly sliced
1 celery stalk, cut into thin strips
1 broccoli stalk, cut into matchsticks
1 sachet stir-fry sauce
200g long grain rice
2 tbsp neutral oil e.g. vegetable or sunflower
pinch of chilli flakes or dash of soy or hot sauce (optional)
Cook the rice according to packet instructions rinse, cover and keep warm.
Add a little oil to a large nonstick frying pan or wok, and carefully fry the garlic (making sure it doesn’t burn) before adding the steak mince. Stir-fry for a few minutes until cooked. Set aside.
Place a little more oil in the same wok or pan, and on a high heat, add the onion and spring onions and cook for 2 minutes.
Add the peppers, celery, carrots and broccoli to the pan and stir-fry for a few minutes on a high heat.
Once the veggies are cooked through, return the mince to the pan and stir through the sachet of sauce.
Serve the stir-fry with rice and sprinkle of chilli flakes, or dash of soy or hot sauce if you wish.