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  • Serves 4
  • 30 mins



450g Northern Ireland Farm Assured lean

beef (rump/sirloin) steaks

1 clove garlic

1 red pepper                                   

100g sugar snap peas                                                                   

100g baby corn                              

4 pineapple rings  

100g bamboo shoots                     

3 x 15ml (3 tbsp) reduced salt soy sauce                                                                                 

1 x 5ml (1 tsp) olive oil


1 clove garlic

1 inch piece of fresh ginger

1 x 15ml (1 tbsp) runny honey

1 x 5ml (1 tsp) olive oil

1 x 15ml (1 tbsp) reduced sugar and salt tomato ketchup

1 x 5ml (1 tsp) sweet chilli sauce

200 ml unsweetened pineapple juice

1 x 5ml (1 tsp) cornflour

3 x 15ml (3 tbsp) white wine vinegar

To serve


Spring onion garnish


Chopping boards, knives, mixing bowls, garlic crusher, peeler, grater, measuring spoons, wok, wooden spoon, tongs.


  1.      Cut the beef into thin slices and place in a mixing bowl.  Remember to thoroughly wash hands after handling raw meat.
  2.      Prepare the marinade:
  •      Peel and crush the garlic;
  •      Remove the stalk and seeds from the pepper and thinly slice;
  •      Cut the sugar snap peas in half;
  •      Cut the baby corn in half;
  •      Cut each pineapple ring into 8 pieces and add everything to the bowl.
  •      Add the bamboo shoots.
  •      Add the olive oil soy sauce and mix well.
  1.      Leave the beef to marinate for 20 minutes.
  2.      While the meat is marinating, prepare the sauce:
  •      Peel and crush the garlic and place in a bowl;
  •      Add the honey, olive oil, tomato ketchup, sweet chilli sauce, pineapple juice, cornflower and white wine vinegar. Mix well.
  1.      Heat the oil in a wok.
  2.      Remove the beef strips from the marinade and stir fry for 3-4 minutes.
  3.      Remove the baby corn from the marinade and stir fry for 2 minutes.
  4.      Remove the rest of the vegetables from the marinade and stir fry for 3 minutes,
  5.      Add the sauce to the wok, mix well and cook for a further 3 minutes.
  6.      Serve the sweet and sour beef with rice and spring onion garnish.

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