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.

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings