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Stir Fried Beef & Vegetables with Sherry & Soy Sauce

An absolutely delicious Asian meal that's easy to make, and delicious to eat!


  • 2 tbsp sunflower oil

  • 350 g beef fillet (sliced)

  • 1 red onion (sliced)

  • 175 g zucchini (sliced diagonally)

  • 175 g carrots (thinly sliced)

  • 1 red pepper deseeded and sliced

  • 1 small head chinese leaves, shredded

  • 150 g beansprouts

  • 225 g can of bamboo shoots (drained)

  • 150 g cashew nuts (toasted)

  • for the sauce:

  • 3 tbsp medium sherry (or similar)

  • 3 tbsp light soy sauce

  • 1 tsp ground ginger

  • 1 clove of garlic (crushed)

  • 1 tsp cornstarch or corn flower

  • 1 tbsp tomato puree


  • 1.

    Heat the sunflower oil in a large preheated wok.

  • 2.

    Add the beef and onion to the wok and stir-fry for 5 mins

  • 3.

    Trim the zucchini and slice diagonally

  • 4.

    Add carrots, bell pepper, and zucchini and stir-fry for 5mins

  • 5.

    Toss in the Chinese leaves, beansprouts and bamboo shoots and heat through for 3 minutes (until the leaves wilt).

  • 6.

    Scatter the cashew nuts over the stir-fry.

  • 7.

    To make the sauce, mix the sherry, soy sauce, ground ginger, garlic, cornflower and tomato puree. Pour the sauce over the stir-fry and toss until well combined. Allow it to bubble for 3 mins until the juice thickens.

  • 8.

    Transfer to warm serving dishes and serve at once.


Try and keep to the ingredients above, and to the timing.

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