Beef, Pepper and Sugar Snap Pea Stir Fry with Rice

Ready in 25 mins

  • Serves 4, costs under £4.00
  • Cooks in 15 mins
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(Based on 1 serving of 409g)

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  • 1 Pack Diced Frying Beef (440g)
  • 1 Tablespoon Vegetable Oil (10g)
  • 4 Spring Onions (40g)
  • 1 Pepper (160g)
  • 1 Pack Sugar Snap Peas (200g)
  • 8 Teaspoons Reduced Salt Soy Sauce (40g)
  • 1 Tablespoon Sugar (20g)
  • 2 Garlic Cloves (6g)
  • 1 Piece Ginger, 1 cm Piece (10g)
  • 1 Tablespoon Cornflour, Level Tablespoon (20g)
  • 1 Mug Rice (300g)

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Time Saver Tips

Prepare marinade and leave beef to marinade in advance or even overnight (cover with marinade and refrigerate).

Tips for Kids

Use their favourite vegetables. They could try eating with chopsticks.


Allergy Disclaimer

Always check the label of each ingredient for allergy warnings.



  1. Peel garlic and use a knife remove outer layer of ginger using a knife or vegetable peeler. Chop both into small pieces.
  2. In a small bowl mix 3 teaspoons of soy sauce with the cornflour, sugar, garlic and ginger then add the beef. Leave to one side while preparing other ingredients or if time leave to marinade for 20 minutes.
  3. Deseed the pepper and slice. Prepare spring onions by chopping off top and bottom and removing outer layer if required. Slice into small pieces.
  4. Heat oil in a large frying pan or wok. Add beef to pan and fry for 3 minutes until it begins to brown.
  5. Meanwhile cook the rice as per manufacturers' instructions.
  6. Add the pepper and sugar- snap peas to the pan and cook for 2-3 minutes then add the spring onion and the remaining soy sauce. 
  7. Cook for a further 2 minutes then serve with the rice.

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