Solo: Green Stir-Fry

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Solo: Green Stir-Fry

Beef coated in sesame soy sauce served with a courgette & pak choi stir fry on jasmine rice.

Ingredients to serve 1

  • ¼ cup x jasmine rice
  • 2 tbsp x soy sauce
  • ½ tbsp x sesame oil
  • 1 tbsp x apple cider vinegar
  • 5g x fresh coriander – chop leaves finely
  • 1 clove x garlic – peel, grate finely & chop
  • ¼ x chilli (optional) – deseed & chop finely
  • 125g x beef strips – season with salt & pepper
  • 1 x courgette – trim ends & dice (1cm)
  • 75g x pak choi – slice stalks (1cm), keep leaves whole
  • 1 x spring onion – slice thinly at an angle
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)


Step 1

Preparation: Boil the kettle. Prepare all ingredients as indicated above.

Step 2

Jasmine rice: Place a pot on medium-heat and add the rice. Pour in the boiling water (½ cup) with a pinch of salt and boil gently for 15 minutes until cooked, but with a slight bite. (Drain and keep warm in a colander over hot water).

Step 3

Sesame soy sauce: Mix together the soy sauce, sesame oil, apple cider vinegar, coriander, garlic and chilli (as much or as little as you like).

Step 4

Beef strips: Place a pan on high heat with a drizzle of olive oil. When hot, add the beef strips and stir-fry for 3-4 minutes until golden brown and cooked, but still slightly pink inside. Remove from the heat and pour over HALF the sesame soy sauce.

Step 5

Green stir-fry: Using the same pan, add the courgettes with the sliced pak choi stalks and spring onions and sauté for 3-4 minutes until slightly golden. Season with salt and pepper, then add the pak choi leaves and cook for another 2-3 minutes until wilted. Add the beef back to the pan and mix through the rest of the sauce.

Step 6

Serve the jasmine rice topped with the green stir-fry.