Singapore Beef Stir-fry - fresh, quick and full of flavour
Tender beef, crisp veg and rice noodles in a punchy sauce. Ready in 20 minutes.
Quick to cook and full of colour. A solid midweek dinner when you want something fresh, filling and easy to pull together.
Here’s today’s nutritious & easy recipe from Jac’s Healthy Recipes.
Good Macros Built-in: Calories 589 Protein 35g Fat 18g Carbs 73g
SINGAPORE BEEF STIR-FRY
SERVES 2 // READY IN 20 MINS // 589 CALS
This is a bright, lively stir-fry that comes together quickly and feels properly satisfying. The beef cooks fast and stays tender, the vegetables keep their crunch, and the noodles soak up that slightly sweet, savoury sauce. It’s a good balance of flavour and freshness, and with plenty of protein it fits neatly into a busy week without feeling heavy.
SINGAPORE BEEF STIR-FRY
SERVES 2 // READY IN 20 MINS // 589 CALS
INGREDIENTS
1 red chilli
1 green (bell) pepper
1 carrot
1 pak choi
90g (2 nests) rice noodles
200g (7oz) sirloin steak, trimmed weight
1 heaped tsp plain flour
1 tsp cooking oil
1 tsp toasted sesame oil
1 heaped tsp garlic paste
150g (5oz) sweetcorn, drained weight or use frozen
30ml (2 tbsp) ketjap manis
1 tbsp rice vinegar
1 lime
METHOD
STEP 1
Trim and de-seed the chilli and green pepper. Cut both into thin slices.
Peel the carrot and coarsely grate.
Cut the base off the pak choi and discard before cutting the rest widthways into slices.
STEP 2
Place the noodles in a large bowl, cover with boiling water and stand for 3 mins. Rinse in cold water and drain.
STEP 3
Trim excess fat off the steak, then cut into very thin slices.
Place the flour on a plate and season well with salt and pepper. Add the steak to the flour and toss through so it’s thoroughly coated.
STEP 4
Heat the oil in a frying pan on a high heat. When hot, add the steak and stir-fry for 2 mins, until browned and charred on the outside only. Remove to a plate and set aside to rest.
STEP 5
On a med-high heat, add the sesame oil and add the sliced chilli, pepper and sliced pak choi stalks. Stir-fry for 3 mins. Add the garlic, sweetcorn and pak choi leaves. Stir-fry for a further 2 mins.
Reduce to a lower heat, add the ketjap mani, rice vinegar and 50ml (3tbsp) water. Simmer for 2 minutes.
Add the beef, stir through, then add the rice noodles and stir through again. Squeeze in the juice of the lime.
Serve immediately.
NUTRITIONAL INFO (PER SERVING)
589 CALS // 35G PROTEIN // 18G FAT // 73G CARBS
Free Recipe Card
Want this recipe in a neat, printable format? Download it here:
Singapore Beef Stir-fry. Quick to cook and full of colour. A solid midweek dinner when you want something fresh, filling and easy to pull together.