This easy beef stir-fry from Eat Well for Less is perfect for ... Add the vegetable stock cube with 250ml/9fl oz boiling water and bring to the boil, stirring well. Cover with a lid (use kitchen ...

Heat a little oil until very hot in a wok or large saucepan. Quickly stir fry the garlic and beef for just a minute until the beef is brown on the outside and still a little rare on the inside.

Quickly re-heat the sauce, bringing it to a simmer. Drizzle the sauce over the beef cubes, then scatter the garlic slices on top. Squirt a blob of kewpie mayonnaise on the plates and dust it ...

Imagine tender cubes of beef seared to perfection ... in a wok or large skillet over high heat. Add the marinated beef and stir-fry for 2-3 minutes until browned and cooked through.

When the oil is very hot, add the ginger and stir-fry for about 30 seconds. Add the beef (and its mari­nade) and stir-fry until the beef loses its pink colour. Add the scapes back to the wok and ...

Add the beef and stir-fry over a high heat for 4–5 minutes ... Crumble in the stock cube and add the chilli paste, kidney beans and tomatoes. Bring to the boil, then reduce the heat to medium ...

Stir in tomato paste, thyme, turnips, parsnips, potatoes, salt and pepper. Add back in beef cubes and add enough beef broth to cover all ingredients, about 3 cups. Bring stew to a gentle simmer, ...