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Thai Recipes
Sweet Chilli Beef Stir-Fry

Sweet Chilli Beef Stir-Fry

with Baby Corn & Asian Greens

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Quick-cooking beef strips are the star of this speedy Thai-style stir-fry. Colourful veggies including baby corn and carrot add goodness plus a generous serve of oyster sauce, lime and honey combine into a sweet and savoury sauce that the whole family will love!


Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time30 minutes
Cooking difficultyLevel 1

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

2 packet

basmati rice

4 clove


1 packet

beef strips

1 packet

baby corn

2 unit


1 bunch

Asian greens

1 bag


1 unit


1 tub

oyster sauce

(ContainsGluten, MolluscsMay be presentCrustacea)

1 tub

sweet chilli sauce

Not included in your delivery

olive oil

3 cup


2 tbs

soy sauce

(ContainsGluten, Soy)

1.5 tbs


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2650 kJ
Fat7.9 g
of which saturates3.2 g
Carbohydrate94.7 g
of which sugars26.9 g
Protein40.9 g
Sodium1980 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Medium Pan
Chopping board
Medium Bowl
Small Bowl
Large Bowl
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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In a medium saucepan, add the water and bring to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat and keep covered for another 10 minutes, or until the rice is tender and the water is absorbed. TIP: The rice will finish cooking in its own steam so don't peek!


While the rice is cooking, finely chop the garlic (or use a garlic press). In a medium bowl, combine the beef strips, soy sauce, honey and garlic. Toss well to coat and set aside to marinate. TIP: If you have time, marinate the beef for at least 15 minutes to enhance the flavour and increase tenderness.


Cut the baby corn into 2cm pieces. Thinly slice the carrot (unpeeled) into half-moons. Roughly chop the Asian greens. Roughly chop the coriander. Zest the lime to get 1 tsp, then juice. In a small bowl, combine the lime juice, lime zest, oyster sauce and sweet chilli sauce.


In a large frying pan, heat a drizzle of olive oil over a high heat. Once hot, add the baby corn and carrot and cook, stirring, for 2-3 minutes, or until tender. TIP: Add a splash of water to the pan to help the vegetables cook evenly. Transfer to a large bowl.


Return the frying pan to a high heat with another drizzle of olive oil. Once hot, add 1/3 the beef strips and cook, tossing, for 1-2 minutes or until browned. Transfer to the bowl with the veggies and repeat with the remaining beef strips. TIP: If the honey starts to burn in the pan, wipe out with a paper towel between batches. Add the sweet chilli mixture, Asian greens, cooked veggies and beef strips to the frying pan. Cook, tossing, for 1-2 minutes, or until the sauce has thickened and the Asian greens are tender.


Divide the basmati rice between bowls and top with the sweet chilli beef stir-fry. Sprinkle the adult portions with the coriander.