Beef and bean stir fry mornington naturopath

Nothing like a great stirfry packed with loads of great vegetables. Great way to get kids involved with cooking. Get them to help you prep the veggies while you chat.

Serves 4


  • 250g fresh edamame (soy beans) or snow peas
  • 1 Tablespoon macadamia oil
  • 500g lean rump steak, thinly sliced across the grain
  • 1 white onion, thinly sliced
  • 3cm piece ginger, peeled and cut into thin matchsticks
  • 1 long red chilli, seeded and finely chopped
  • 200g snake beans, trimmed and sliced
  • 1 red capsicum, seeded and thinly sliced
  • 1 carrot, halved and finely sliced
  • 2 bok choy, washed and roughly chopped
  • 2 T oyster sauce
  • 1 teaspoon tamari
  • 1 teaspoon chinese rice wine
  • Steamed brown rice or rice noodles, to serve
  • spring onions, thinly sliced, to garnish


  1. Shell edamame and set aside or remove ends on snow peas.
  2. Stirfry beef in oil over high heat in two batches for 2 minutes or until golden. Remove from wok and set aside.
  3. Return wok to high heat. Add oil and onion and stirfry for 2 minutes. Add ginger and chilli and stir-fry for 30 seconds or until fragrant.
  4. Add snake beans, capsicum and carrot and 2 tablespoons water and stirfry for 2 minutes or until vegetables are almost tender crisp.
  5. Return beef to wok with bok choy, reserved edamame and oyster sauce, tamati and rice wine and stir fry for 1 to 2 minutes or until heated through.
  6. Serve immediately on steamed brown rice or toss through cooked rice noodles. Garnish with spring onions.