zoom Beef and crunchy veg stir-fry with oyster sauce

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Beef and crunchy veg stir-fry with oyster sauce

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Beef and crunchy veg stir-fry with oyster sauce

    • Preparation time: 10 minutes
    • Cooking time: 10 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 4


    210g pack baby corn and sugar snap peas
    1½ tbsp sunflower oil
    300g essential Waitrose British beef escalopes, sliced into thin strips
    1 essential Waitrose onion, sliced
    1 garlic clove, sliced
    ½ red chilli, deseeded and chopped
    4 tbsp Cooks’ Ingredients oyster sauce
    300g pack free range egg noodles


    1. Cut the baby corn and sugar snaps lengthways on the diagonal and set aside. Heat a wok over a high heat until smoking, then pour in the oil and add the beef. Stir-fry for 2 minutes, then tip onto a plate.

    2. Add the onion, garlic and chilli to the wok and stir-fry for 1 minute, then tip in the sliced baby corn and sugar snaps. Add a splash of water and cook for 1 minute.

    3. Pour in the oyster sauce and 100ml water. Bring to the boil and cook until reduced to a sticky sauce. Stir in the beef, along with any juices from the plate, and the egg noodles. Heat through and serve immediately.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars