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Photo of Beef stir-fry with garlic, ginger, chilli and basil by WW

Beef stir-fry with garlic, ginger, chilli and basil

Total Time
1 hr 5 min
20 min
15 min
For a fresh, filling and easy dinner, look no further than this stir-fry. Plenty of herbs and chilli give this stir-fry some zing!


Beef rump steak, raw

400 g, (Buy 500g), fat trimmed, thinly sliced


3 clove(s), chopped

Fresh ginger

1 tbs, finely grated

Tamari, salt-reduced

2 tsp, gluten free variety

Fresh green chilli

2 whole, deseeded,thinly sliced

Red onion

1 medium, cut into thin wedges

Beans, snake

150 g, cut into 5cm lengths

Red capsicum

1 medium, thinly sliced

Snow peas

100 g, halved lengthways

Chinese cabbage (wombok)

2 cup(s), (160g), finely shredded

Fresh basil

½ cup(s), Thai variety, leaves

Fresh coriander

½ cup(s), leaves

Oil spray

2 x 3 second spray(s)


  1. Combine beef, garlic, ginger and tamari in a large shallow dish. Cover and place in fridge for 30 minutes.
  2. Lightly spray a wok with oil and heat over high heat. Stir-fry beef, in batches, for 2–3 minutes until browned. Transfer to a bowl.
  3. Respray cleaned wok with oil and reheat over high heat. Stir-fry chilli, onion, beans and capsicum for 5 minutes, adding 2 tablespoons water if needed.
  4. Add peas and wombok and stir-fry for 1 minute or until cabbage is tender. Return beef to wok and stir-fry for 1 minute until heated through. Sprinkle with basil and coriander and serve with lime wedges.


SERVING SUGGESTION: Brown rice.TIP: You can use green beans instead of snake beans.