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Try our peanut beef and pepper stir-fry, then discover beef and broccoli stir-fry, 10-minute beef and black bean stir-fry or beef, ginger and spring onion noodles.

olive health editor's wellbeing tip

"Most nutritionists agree that we can get all the nutrients we need from a healthy diet – there’s no need to fork out for most supplements. However, we can definitely benefit from a little diet ‘pimping’ – consuming extra vitamins and minerals via judicious food choices. At this time of year, supporting our immune system with essential nutrients is a good idea, and will help it to fulfil its task of fighting off winter bugs. In this recipe, both the zinc (from the peanuts) and the vitamin C (from the broccoli and peppers) are key nutrients for immunity. What’s more, they’re also important for skin health – a bonus for those of us suffering from a dry and dull winter complexion!" Join our free 2025 wellbeing plan here.

Cook's tip

Make extra of the sauce for dipping or for dressing salads throughout the week. You can make the sauce ahead of time but you may have to loosen it with a splash of water.

How to store

The sauce can be stored in the fridge for up to three days in an airtight container. Leftovers can be stored for up to two days in the fridge in an airtight container.

How to serve

Serve this tasty stir-fry with wholegrain rice or quinoa, if you like.

Peanut beef and pepper stir-fry recipe

  • 2 tbsp crunchy peanut butter
  • 1 tbsp light soy sauce
  • 1 lime
    zested and juiced
  • 2 garlic cloves
    finely chopped
  • 1 tbsp sesame oil
  • 380g ribeye steak
  • 1 small red onion
    sliced into ½cm half moons
  • 1 red pepper
    deseeded and thinly sliced
  • 150g long-stemmed broccoli
    trimmed and any thick stalks halved
  • wholewheat egg noodles
    to serve
  • coriander
    to serve
  • unsalted peanuts
    roughly chopped, to serve

Nutrition: per serving

  • kcal617
  • fat43.2g
  • saturates15.7g
  • carbs12g
  • sugars8.9g
  • fibre6.7g
  • protein41.8g
    high
  • salt1.39g

Method

  • step 1

    Mix together the peanut butter, soy, lime juice, garlic and a splash of hot water in a bowl until combined.

  • step 2

    Heat the sesame oil in a non-stick frying pan over a medium-high heat, season the steak and cook for 2-3 mins on each side or to your liking. Cover on a plate to rest.

  • step 3

    Put the pan with the steak juices back on a medium-high heat. Add the onion, pepper and broccoli, and cook for 4-5 mins, stirring until just beginning to soften and char.

  • step 4

    Add any resting juices from the steak into the pan along with the sauce. Toss well to combine and cook for 1 min, then slice the steak and serve on top of the vegetables and noodles. Sprinkle with coriander and peanuts to finish.

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Authors

Linzi Pucino profile image eating a bun wearing a grey bobble hat
Linzi Pucino
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