Photo of Asian-style beef with stir-fried veg by WW

Asian-style beef with stir-fried veg

Points® value
Total Time
55 min
15 min
10 min
Oriental-inspired dressings are a great way of adding lots of flavour. Any leftovers will make a great packed lunch the next day, too


Beef rump steak, lean, raw

4 medium

Lime Juice, Fresh

40 ml


1 medium, cut into wedges

Light Brown Sugar

½ teaspoon(s)

Thai Fish Sauce

2 tablespoon(s)

Calorie controlled cooking spray

4 spray(s)


2 clove(s), chopped

Root Ginger

1 tablespoon(s), finely chopped

Chilli, green or red

1 individual, deseeded and diced

Broccoli, raw

200 g, 1/2 head, cut into florets then halved


250 g, shiitake, larger one, halved


1 individual, Chinese lettuce head, cut into 2cm slices

Soy Sauce

1 tablespoon(s)

Spring Onions

2 medium, trimmed and sliced

Coriander, fresh

20 g, roughly chopped

Dry Roasted Peanuts

1 serving(s), chopped


  1. Put the steaks in a bowl with half the lime juice, the sugar and half the fish sauce. Mix to combine and set aside to marinate for 30 minutes.
  2. Mist a large wok or frying pan and a griddle pan with cooking spray and heat both over a high heat. Add the garlic, ginger and chilli to the wok and stir-fry for 1 minute, adding a splash of water to the pan if it starts to stick.
  3. Add the broccoli and mushrooms, then cook for 6-8 minutes. Add another splash of water if needed.
  4. Meanwhile, griddle the steaks for 23 minutes on each side for rare; 3-4 minutes for medium; or 5 minutes for well-done. Transfer to a board, let rest for 5 minutes then cut into thin slices.
  5. Add the lettuce to the wok and stir-fry for 1 minute, then stir in the remaining fish sauce, the soy sauce, spring onions and most of the coriander.
  6. Divide the veg between plates and top with the steak, peanuts and remaining coriander. Serve with the lime wedges.