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Lime, black pepper and ginger beef stir-fry

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This South-East Asian inspired lime, black pepper and ginger beef stir-fry recipe is packed with flavour and goodness for a hearty weeknight meal.

  • Serves4
  • Cook time10 minutes
  • Prep time15 minutes


  • 2 tbsp lime juice
  • 1 tbsp finely grated ginger
  • 2 garlic cloves, crushed
  • 2 tbsp soy sauce
  • 1 tsp cracked black pepper
  • 500g Coles Australian Beef Scotch Fillet, thinly sliced
  • 1 tbsp peanut oil
  • 1 red onion, cut into wedges
  • 1 red capsicum, chopped
  • 1 large carrot, thinly sliced diagonally
  • 425g can baby corn spears, halved lengthways
  • 1 bunch pak choy, trimmed, quartered lengthways
  • 2 tsp cornflour
  • 2/3 cup (160ml) beef stock
  • Steamed jasmine rice, to serve
  • Coriander leaves, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Combine lime juice, ginger, garlic, soy and pepper in a small bowl. Place half of lime mixture in a large bowl. Add beef and toss to combine. Reserve remaining lime mixture.
  2. Step 2

    Heat oil in a wok or large frying pan on high heat. Cook beef, in batches, for 1-2 mins or until browned all over. Transfer to a heatproof bowl.
  3. Step 3

    Add onion, capsicum and carrot to same wok. Cook for 2 mins or until starting to brown. Return beef to pan with corn and pak choy and cook for 1 min or until pak choy is bright green. Stir cornflour and stock into reserved lime mixture. Add to wok and stir-fry for 2 mins or until mixture thickens and combines. Serve with rice and sprinkle with coriander leaves.