Chilli Beef and Roasted Peanut Stir-fry

Serves: 4 Ready in: 35 minutes

Summer is the ideal time to make this sweet spicy stir fry as fresh vegetables are in plentiful supply, however you can also make it with a bag of frozen stir fry mix or a combo of fresh vegetables and frozen in place of the carrot, courgette and beans. Add some scrunch with freshly roasted peanuts and serve on a mound of fluffy white rice.


  • 1-2 tsp sesame oil
  • 400g beef schnitzel cut in thin strips
  • 2 cloves garlic crushed
  • 1 tsp grated ginger
  • ¼ tsp dried chilli flakes or 1 large red chilli de-seeded and finely chopped
  • 1 carrot, peeled and cut into batons
  • 1 courgette, cut longwise and sliced on the diagonal
  • 2 cups green beans, fresh or frozen
  • 1 tbsp dark soy sauce
  • 2 tbsp Kechap Manis – see tips
  • ¼ cup water
  • 1/3 cup roasted peanuts, coarsely chopped – see cooks tips
  • Cooked rice for 4 people


      Heat a dash of the oil in a wok or heavy based frying pan, add 1/3 of the beef strips, and toss quickly in the pan until sealed, then remove, continue to cook the remaining 2/3rds of the meat in two more batches.

      When all the meat is sealed return it to the pan and add the garlic,ginger,chilli and vegetables and stir fry for 2-3 minutes then add the soy sauce, kechap manis and water.

      Cook until vegetables are tender crisp. Toss in ½ the roasted peanuts, spoon onto plates or bowls with prepared rice, top with remaining peanuts.


      Kechap Manis is thick sweet soy sauce available in many supermarkets as well as Asian grocery stores.
      To roast peanuts place in a metal dish with a drop of oil, roast in a moderate oven for around 15 minutes shaking them frequently. When they are beginning to colour and the skins have loosened remove the pan from the oven. They will continue to cook for a minute or so after removing, so take care they aren’t burned. Store extra roasted peanuts in an airtight container and good luck not eating them all at once, they are so more –ish.

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