Food Maths: Beef Stir Fry Strips


Endlessly versatile, these beef stir fry strips can be cooked in just a few minutes, making them especially useful for quick, midweek meals, says food writer and SL contributor Chloe Scott-Moncrieff. Whether it’s a Cambodian classic or fun Mexican street-food, here are three ways to use them…


HERO INGREDIENT: 375g beef stir fry strips


  1. Marinate the beef for at least 30 minutes with the marinade ingredients. 
  2. ​Cook the beef in a frying pan in some oil. 
  3. Heat the rice. Divide into bowls, season. 
  4. Top with the beef and serve with the salad and a squeeze of lime.


  1. Pan-fry the beef strips and chopped garlic with the herbs in a splash of olive oil. 
  2. Season with salt and pepper. Pour in half the red wine stock. 
  3. Prep the mash, according to the packet instructions. 
  4. Serve the beef with the mash and spring onions, scattered over. 
  5. French or runner beans would make a good side dish.

Optional spices: 

For the tomato sauce:


  1. Marinate the beef in an oven-proof tray. Then grill for 15 minutes-20 minutes until cooked, turning it now and again. 
  2. Slice the pepper into chunks, season and grill at the same time.
  3. Empty the refried beans into a vessel and heat up. 
  4. Meanwhile, cook all the tomato sauce ingredients. 
  5. When the tomatoes and shallots are spiced and cooked, blend to make the sauce.  
  6. Serve the beef with tortillas, the heated refried pinto beans and the tomato sauce. 

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