Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
2693 / 644
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Fry vegetables
Clean the mushrooms with a cloth, knife or brush (don't wash them with water) and roughly chop or tear them. Finely slice the white cabbage. Heat a large pan over a medium-high heat with a drizzle of oil. Once hot, add the cabbage and mushrooms. Fry for 8 min or until cabbage begins to soften.
Meanwhile, peel and slice the red onion. Trim and finely slice the springonion. Finely slice the small red chilli. Deseed and slice the greenpepper.
3 Fry veg
Add the onion and peppers to the cabbage and mushrooms with a pinch of salt. Fry for 5 min further or until the onions begin to soften.
4 Make sauce
Meanwhile, heat a saucepan over a medium heat with a drizzle of vegetable oil. Once hot, add the ginger garlic paste and cook for 1 min. Add the soy sauce, oyster sauce, brown sugar, chilliflakes(spicy!) and simmer for 2 min. Remove the saucepan from the heat, season with black pepper and set aside.
Tip!Sensitive to spice? Go easy on the chilli flakes.
5 Fry beef
Heat a separate large non-stick pan over a high heat with a drizzle of oil. Once hot, add the steak strips and fry for 2-3 min until browned. Transfer the steak strips to a plate and allow to rest for 5 min.
Tip!Fry the steak strips in batches to avoid overcrowding the pan.
Add the bean sprouts, steakstrips, redchilli(spicy!), springonion (reserve some for garnish) and the chillisauce to the pan and give everything a good mix up. Remove from the heat. Divide the beef stir-fry among plates and garnish with the remaining springonion.