Stir Fry Beef with Bean Sprouts

Another great low carb dinner that is both tasty and satisfying. Taking only 30 minutes from start to finish makes this a great meal for mid-week.

Stir Fry Beef with Bean Sprouts

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Entree
Cuisine: Asian
Servings: 2 people


  • 5 ea Spring onions
  • 1 Tbsp Sunflower oil
  • 1 ea Garlic Clove Crushed
  • 1 Tsp Ginger, Fresh Finley Chopped
  • 9 oz Beef Sirloin Cut into thin strips across the grain
  • 1/2 ea Red bell pepper De-seeded and cut into strips
  • 1/2 ea Habanero Chili De-seeded and finely chopped
  • 1 1/2 Cups Bean Sprouts (fresh)
  • 1/2 ea Lemon grass stalk, small Chop finely or substitute 1 Tsp of dried lemon grass
  • 1 Tbsp Peanut butter, creamy
  • 2 Tbsp Light Coconut Milk
  • 1/2 Tbsp Rice wine vinegar
  • 1/2 Tbsp Soy Sauce
  • 1/2 Tsp Light Brown Sugar
  • 5 oz Egg noodles
  • Salt and Pepper


  • Trim and thinly slice the spring onions. Keep some long slices aside to use as a garnish.
  • Heat the oil in the wok over a high heat.
  • When ready, add the onions, garlic and fresh ginger and stir fry for 3 minutes.
  • Add the sirloin strips and stir fry for a further 5 minutes, until nicely browned.
  • Now add the bell pepper and continue to stir fry for an additional 3 to 4 minutes.
  • Add the chili pepper and bean sprouts and stir fry for 2 minutes.
  • While stir frying all of the above mix together the lemon grass, peanut butter, coconut milk, vinegar, soy sauce and sugar in a small bowl then stir into the wok mixture.
  • Cook the egg noodles in lightly salted boiling water for 4 minutes, drain then stir into the wok mixture.
  • Season to taste with salt and pepper then serve,, garnished with the reserved spring onions.
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