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Brussels sprout & steak stir-fry

Brussels sprout & steak stir-fry


This Chinese-style stir-fry packs a warming kick and will be on the table in only 15 minutes. For a milder version, just leave out the chilli

  • Feeds 4 Feeds 4
  • Ready in 15 minutes

Each serving contains

  • Energy
    2487kj 594kcal
  • Fat
    High 36%
  • Saturates
    High 39%
  • Sugar
    Low 10%
  • Salt
    Low 18%

% of adult’s reference intake | Carbohydrates per serving : 54g

Bring Co-op to your front door

Big Bag Option


  • 2 tbsp rapeseed oil
  • 2 x 227g packs Co-op British beef sirloin steak, excess fat trimmed and discarded
  • 2 tbsp reduced-salt soy sauce
  • 5cm ginger, finely grated
  • 1 garlic clove, crushed
  • 1 tbsp sesame seeds
  • 450g pack Co-op Brussels sprouts, shredded
  • 2 carrots, thinly sliced
  • 1 red chilli, deseeded and thinly sliced
  • 200g beansprouts
  • 2 x 250g packs Co-op microwave basmati rice


  1. Heat a frying pan over a high heat
  2. Rub 1 tbsp of the oil over the steaks, then cook in the preheated pan for 3-4 mins on each side, or until cooked to your liking
  3. Set aside to rest for 5 mins, then slice
  4. Whisk together the soy sauce, ginger, garlic and sesame seeds
  5. Heat the remaining oil in a large nonstick wok or frying pan over a high heat
  6. Cook the Brussels sprouts, carrot, chilli and beansprouts for 2 mins, then stir in the soy mixture and cook for 2 mins more, until piping hot
  7. Add the steak and toss together
  8. Meanwhile, cook the rice according to the pack instructions
  9. Divide between four plates and spoon the stir-fry on top to serve

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