Stir Fried Beef & Winter Vegetables

Take advantage of winter's bounty and whip up this quick, wholesome stir-fry using Irish root vegetables.

This stir-fry will become your go-to meal for those cold winter nights. It's totally customisable, so feel free to get creative and substitute with your own favourite vegetables.

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To prepare the Stir Fried Beef & Winter Vegetables

Cut the beef into thin slices 5cm long, cutting across the grain. Put the beef into a bowl together with the soy sauce, rice wine or dry sherry, and sesame oil. Mix well and leave to marinate for about 20 minutes.

Cut the peppers into thin slices. Remove the stems from the shitake and discard. Slice thinly. Peel and chop the ginger and carrot and prepare the pak choi.

Heat a wok or large frying pan over high heat until it is beginning to smoke. Add 2 tablespoons of oil, remove the beef from the marinade with a slotted spoon and add to the wok.Stir-fry on the highest heat for about 2 minutes to brown the strips of meat. Remove to a plate and set aside.

Clean out the wok with kitchen paper if there is any excess liquid left in the bottom. Reheat the wok or pan over a high heat and add the groundnut oil. Add the ginger, shallots, garlic slices, spring onions and chilli and stir fry for 20 seconds. Then add the vegetables and toss again for a further 20 seconds.

Add a dash of water if the bottom of the wok is beginning to scorch. Return the beef to the wok and toss to mix with the vegetables. Add soy sauce, rice wine, and sugar. Toss all together and then taste, adding more soy sauce and rice wine if necessary. Serve immediately.


  • 450g striploin, sirloin or fillet ends of beef

  • For the marinade

  • 1 tbsp light soy sauce

  • 1 tbsp rice wine

  • 2 tsp sesame oil

  • To cook the beef

  • 2 tbsp groundnut oil

  • 1 tbsp fresh root ginger, peeled and minced

  • 100g shallots, thinly sliced

  • 3 garlic cloves, thinly sliced

  • 4 spring onions, washed and cut into 3cm pieces at an angle

  • 2 fresh red chillies, deseeded and diced

  • 1 large red or green pepper, sliced

  • 3 large carrots, peeled and sliced into batons
  • 1/2 head broccoli, cut into florets
  • 1 head pak choi, ends trimmed
  • 60g shitake mushrooms (or button mushrooms)

  • 3 tbsp rice wine

  • 3 tbsps light soy sauce

  • 1½ tsp palm sugar

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