Singapore Beef Stir-fry
SERVES 2 // READY IN 20 MINS // 577 CALS
This Singapore Beef Stir-fry is a quick and flavourful dish, perfect for a weeknight dinner. With tender, thinly sliced steak, crunchy pak choi, and vibrant sweetcorn, it’s stir-fried in a rich mix of garlic, sesame oil, and tangy ketjap manis. Served over rice noodles and finished with a squeeze of lime, this low-fat meal is packed with bold flavours and textures, ready in just 20 minutes.
Singapore Beef Stir-fry
SERVES 2 // READY IN 20 MINS // 577 CALS
INGREDIENTS
1 red chilli
1 green (bell) pepper
1 carrot
1 pak choi
200g (7oz) sirloin steak, trimmed weight
1 heaped tsp plain flour
90g (2 nests) rice noodles
1 tsp cooking oil
150g (5oz) sweetcorn, drained weight or use frozen
1 tsp toasted sesame oil
1 heaped tsp garlic paste
30ml (2 tbsp) ketjap manis
1 tbsp rice vinegar
1 lime
DIRECTIONS
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)
577 CALS // 35G PROTEIN // 18G FAT // 70G CARBS