Enjoy this healthy dinner recipe from RTE's Operation Transformation

  • Serves: 2 people
  • Prep time: 10 minutes
  • Cooking time: 25 minutes
    • Chinese
    • Dairy Free

    Spicy Beef & Pepper Stir-Fry

    Recipe Information

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    200g lean sirloin steak

    1 knob fresh root ginger (you need 5g freshly grated)

    1 garlic clove

    200g baby new potatoes

    2 red peppers

    1 small onion

    1 scallion

    1 tbsp rapeseed oil (15g)

    160g tin coconut milk

    1 1/2 tsp Sriracha chilli sauce (optional - 7.5g)

    40g baby spinach leaves

    sea salt and freshly ground black pepper


    If time allows marinate the steak in a non-metallic dish covered with clingfilm for up to 3 days on the bottom shelf of the fridge, which will tenderise the meat.

    Cut the steak into thin strips and put in a shallow non-metallic dish. Peel the ginger and finely grate – you need 5g in total. Peel and grate the garlic and add both to the steak, mixing to combine. Season lightly with salt and pepper to taste.

    Place the potatoes into a saucepan fitted with a petal steamer over a medium heat and cook for 15-20 minutes until tender.

    Cut the peppers in half and remove the seeds and cores, then thinly slice. Peel the onion, then cut in half and thinly slice. Trim and thinly slice the scallion.

    Heat a wok or large frying pan over a medium-high heat. Add one teaspoon of the oil and swirl up the sides. Add the beef and stir-fry for 1-2 minutes until sealed and no longer pink. Tip on to a plate.

    Add the remaining oil to the wok and stir-fry the peppers and onion for 2-3 minutes until they are just beginning to pick up colour but are still crisp.

    Stir in the coconut milk with the Sriracha chilli sauce, if using and bring to a simmer. Return the beef to the wok with the spinach and cook until the spinach has wilted and the beef is piping hot. Divide among plates with the baby new potatoes and scatter over the scallions to serve.