Basic Beef Stir Fry

The most important things when making a stir fry are heat and speed. The oil must be hot enough to cook the ingredients quickly so that nothing turns mushy and any meat you put in doesn’t become rubbery. Woks are ideal for something like this as they concentrate the heat in one area but also make sure that you can move the contents around the pan so everything can be cooked evenly.

Everyone uses different ingredients when they make a stir fry, but for me long strips of carrot and spring onion are essential when noodles are involved. Once they soften, you can twirl them up with the noodles into a delicious ball and eat! If you use rice instead of noodles, I would recommend cutting everything a little smaller – for example cutting spring onions into circles rather than lengthwise into strips. You can also add things like beansprouts for added crunch; peanuts are also a common addition at the end. It should be noted that beansprouts scorch easily at the high temperatures required to make a good stir fry but a way to avoid this is adding them just after the sauce and place them on top of the other ingredients which allows them to steam so they are cooked but still retain their crunchy texture.

In this recipe, I use glass noodles (sometimes called cellophane noodles). These appear transparent when cooked (unlike rice vermicelli which are opaque white) and take on the colour of whatever sauce they are in, so your dish will look beautiful. I am also a fan of standard rice noodles or even stick noodles in stir fry but you have to bear in mind that these are all cooked differently so you have to adjust your timings for the rest of the dish accordingly.

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The glass noodles have taken on all the colour from the sauce but are still shiny and inviting.

The final things which should be mentioned are the meat and the sauce that you decide to use. The high heat means you can seal the meat to prevent all the juices from leaking out but leave the inside relatively uncooked so that when the sauce is added, the meat can cook as the sauce reduces and coats all of the ingredients. Make sure the sauce isn’t too sweet as the sugar can burn, so if you see the sauce getting a bit thick and starting to caramelise, add a tablespoon of water to make sure everything cooks properly.

To give your stir fry a restaurant finish, add some raw beansprouts to one side, sprinkle over some fresh herbs and thinly sliced spring onions. You can also add some crushed peanuts when making dishes like pad thai. As with most dishes, a little garnish goes a long way so I would always recommend experimenting until you find the method of plating up that looks best to you!



Stir Fry

Prep time: 10 minutes (optional extra 20 minutes if leaving the beef to marinade)

Cook time 10 minutes

Serves 2

Cost per portion: around £1.80



2 tbsp soy sauce

2 tbsp sherry (optional)

2 tsp honey

2 cloves garlic

1 inch ginger

1 bunch of spring onions

1 large carrot

170g frying steak or thinly sliced beef

2 portions of glass noodles

Vegetable oil



Peel the garlic and ginger and finely chop both.

Stir in the soy sauce, sherry and honey.

Thinly slice the beef and add to the sauce and leave for about 20 minutes (if you have time).



Peel the carrot and then use the peeler to thinly slice the carrot lengthwise into long strips.

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Slice the spring onions lengthwise into quarters.


Soak the noodles according to the instructions on the packet but take one minute off the soaking time as the noodles will soften more later – drain the noodles.

Heat the oil in a large non-stick pan and add the carrot and spring onion.


Once they start to soften, move the carrots and onion to the side of the pan, lift the beef out of the marinade (reserving the liquid for later) and place it into the centre of the pan.


Turn the beef until all of it is sealed on the outside (and it all looks an opaque brown).

The moment the beef is sealed, add the noodles and reserved marinade and stir to mix everything together.


Keep cooking until all the liquid has been absorbed into the noodles.

Serve piping hot and enjoy!



This stir fry also keeps very well in the fridge and can be reheated easily in the microwave.


I hope you enjoyed the recipe and if you fancy a very different dinner, check out my recipe for spinach and ricotta lasagne or if you want to try your hand at a posh dessert, why not make some choux pastry and finish your meal with profiteroles?

Have a good one and I will see you next week with a recipe for an exciting, fancy apple tart.


Beef Wellington

Despite popular belief, the Beef Wellington has no known association with the Duke of that name other than sharing a common name. In fact, the first appearance of the name was in the Los Angeles Times just over one hundred years ago when there was a recipe for “Fillet of beef, a la Wellington” however this wasn’t anything like the beef wellington we know and love today. The modern form seems to have only existed for around forty years, however it is very similar to other dishes such as Salmon en Croûte so it could have been around for longer.

Traditionally made with fillet steak, pate de foie gras, mushroom duxelle and puff pastry, the Beef Wellington is rich and filling. It is often wrapped in a crepe before the pastry is added as this prevents the juices turning the pastry soggy! I have found that making a good mushroom duxelle prevents this, so you don’t need to worry about making a fiddly crepe for my recipe below. If you sear the meat properly and make sure all the liquid is absorbed or evaporated off when you make the mushroom mix, there will be a good seal to prevent any juices from leaking out! Although I don’t do it myself, it is not uncommon for people to wrap the duxelle covered wellington in parma ham instead of a crepe.

No single part of Beef Wellington takes more than 10 minutes at most (excluding the cooking) however after each step, the ingredients must be cooled. This is an absolute must as if the beef or the mushroom is warm, the butter in the pastry will melt resulting in the pastry sliding straight off the meat in the oven!

In my recipe, I do not use foie gras or the crepe as I don’t have time to make them and I am trying to do all of this on a student budget. Personally I don’t feel like the flavour of the dish was inhibited by this however if you want to add them, the foie gras is spread over the meat before the duxelle, and then the crepe is wrapped around everything before the pastry is added!


Beef Wellington

Serves 2 or 4 (makes 2 large portions or 4 smaller half wellingtons)

Prep time: 20 minutes     Rest time: 1 hour           Cook time: 30 minutes

Price per portions – £3.10 if you make two or £1.55 if you make four


2 fillet steaks (about 340g meat)

One large packet of puff pastry (I use prerolled for this)

250g chestnut mushrooms

4 spring onions or one shallot

Butter (or oil) for frying

Salt and Pepper

1 egg – beaten


Sprig of thyme (small)

60ml sherry, madeira or white wine

One small clove of garlic



First prepare the mushroom duxelle.

Finely chop the mushrooms and spring onions (or shallot).


Melt the butter in a pan and once it starts bubbling, add the mushrooms and shallots.

Fry for a minute stirring constantly to make sure it doesn’t burn.

Add in 60ml water (or the wine) along with the salt and pepper (and the thyme and garlic if you are using it – normally I would never condone the use of only one clove or garlic however this is such a small recipe for duxelle that any more garlic would overpower everything!)

Keep stirring the mixture until all the liquid has been absorbed or evaporated – this should take about 5-10 minutes.

Once the liquid has evaporated, you should be left with a paste which holds its shape when stirred. Remove this from the heat and let cool.



While the duxelle is cooling, heat up a frying pan with some olive oil or butter.

Add the beef and fry for 1-2 minutes on one side to sear the meat. Then sear the edges but not the other side. You want the pan to be very hot so you can caramelise the outside of the beef but not cook the inside.


Once the beef is seared, remove it from the pan and let it cool for 10 minutes. Cut in half width wise and place the unseared sides together to get smaller but taller pieces of meat.

Once the beef and duxelle have cooled, it’s time to assemble the wellingtons!

Cut your pastry in half as you will be making two wellingtons. If you are using prerolled pastry, place it on a surface and roll it out a little bit more to add another inch or two so it will definitely cover the meat. Cut this piece in half again for the top and bottom pieces of pastry.

Spread a small amount of duxelle onto the lower piece leaving room around the edges and place one of the pieces of meat on top of it.


Add more duxelle around the sides and on the top of the meat sealing it in to prevent the juices escaping and the pasty going soggy.

Top with the other half of the pastry using a small amount of beaten egg around the outside to seal the pastry together – try not to have any air bubbles.

Using a fork, press down around the edge of the wellington to make sure the pastry has sealed together.


Repeat this with the remaining meat, pastry and duxelle and place the wellingtons in the fridge for at least half an hour – they can be left like this for several hours if you prepare in advance.


Preheat the oven to gas mark 6 (2000C)

Remove the wellingtons from the fridge and lightly brush them with the remaining beaten egg.

Bake for half an hour turning at around 20 minutes for medium rare beef.

Let the wellingtons sit for 5-10 minutes before serving so the meat isn’t tough (cover them with some silver foil to prevent them getting too cold!)

A little seepage around the edge doesn’t matter as long as you remove any liquid before leaving the wellington to rest!
Serve with roasted vegetables and gravy for a hearty meal.

I hope you enjoyed this recipe, let me know what you think in the comments below! If you fancy making something a little Christmassy for next week, check out my Gingerbread House recipe or for another yummy dinner, try my sticky salmon, it’s not to be missed!

Join me next week on Christmas Day for an incredibly festive Yule Log – it’s quick and easy and can be made up in no more than two hours so is perfect for a last minute dessert!