Beef & Veggie Stir-Fry


  • 300 gm skirt steak, cut into strips.
  • Maldon Sea Salt
  • freshly ground black pepper
  • Juice of 1 lime
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 1 garlic clove, grated
  • 1 tsp fresh serrano chili, seeded and finely chopped
  • 1 tbsp sesame oil
  • 4 button mushrooms, sliced
  • 3 spring onions, chopped
  • 8 asparagus, cut into 1-inch pieces

For the noodles:


Soya sauce





  • Season the beef with salt and pepper. In a bowl, whisk together the lime juice, soy sauce, honey, garlic and chili. Add the beef, toss to coat and set aside.
  • In a wok over high heat, add oil once smoking add marinated beef and stir fry until cooked to your likeness.
  • Remove the beef from the wok and set aside. Add to the wok the mushrooms, spring onions and asparagus and cook until all the vegetables are tender-crisp for about 2-3 minutes. Return the beef to the wok and toss to combine.

Marco Morana

Chef Marco a chef with over 30 years of experience, with outstanding technical knowledge and a proven track record, ​has worked in Rosetted as well as Michelin star restaurants both in Europe and in the USA. He has attended cookery school at the Roux Brother's, Raymond Blanc and Betty of Harrowgate. One of his key achievements, includes success in building the reputation and maximizing clientele of critically acclaimed "one of the best tapas restaurants in the UK". He has the "Midas touch" with turning around restaurants, with a passion and drive for cooking. Some of his other achievements include, being a long standing food stylist for Michelin star Spanish restaurant, Reeds. He has also been featured on Radio Scotland and some of UK's Food Channels.

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