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Beef stronganoff stir-fry

Beef stroganoff stir-fry

Total Time
25 min
15 min
10 min
Many stroganoff recipes are cooked low and slow using a lot of butter, cream and sour cream to keep the meat tender. Stir-frying lightens the dish without losing the rich flavour. To still get that tender beef texture, stir-fry quickly over a high heat and don’t overcook.


Beef rump steak, raw

315 g, (buy 350g), fat trimmed

Beef stock cube

½ individual, to make ¼ cup (60ml) beef stock

Sherry, dry

1 tbs

Dijon mustard

2 tsp

Reduced salt soy sauce

1 tsp


1 tsp

Vegetable oil

1½ tbs

Red onion

1 small, thinly sliced


200 g, thinly sliced

Red capsicum

1 medium, thinly sliced

Light sour cream

¼ cup(s), (60ml)

Fresh flat-leaf parsley

2 tbs, chopped


  1. Cut beef into very thin slices.
  2. Combine stock, sherry, mustard, soy sauce and cornflour in a small bowl. Stir until mixture is smooth.
  3. Heat 1 tablespoon oil in a large non-stick wok or frying pan over a high heat. Stir-fry half the beef for about 2 minutes, or until evenly browned and just cooked. Remove. Repeat with remaining beef.
  4. Heat remaining oil in same wok. Stir-fry onion for 1 minute. Add mushrooms and capsicum. Season with pepper and stir-fry for a further 2 minutes, or until mushrooms start to soften. Return beef to wok with mustard mixture and continue stir-frying for 1-2 minutes, until combined and well heated through. Remove from heat. Stir in sour cream and sprinkle with parsley.