Beef Stir-Fry

Guide generated from: “Pepper Beef Stir Fry | Easy Beef Stir Fry In Less Than 30 Minutes” — Chef Jack Ovens (Adelaide) · 6 min 26 s · Steps and ▶ times built from the video's transcript; quantities checked against Jack's written ingredient list in the video description. Tap any step to jump the video there; double-tap left/right halves to skip back/forward 5 seconds.

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🛒 Ingredients — ✓ from Jack's written list in the video description (serves 2–3)

Jasmine rice: 1 cup (200 g) jasmine rice, washed · 1½ cups (375 ml) cold water · salt to taste · 10 g coriander, roughly chopped (folded through at the end)
Steak & seasoning: 400 g flank, skirt, rump, fillet or scotch steak, thinly sliced · salt to taste · cracked black pepper to taste (roughly 1 tsp / 2 g)
Stir-fry:
- 3 tbsp (60 ml) peanut oil, split 2 tbsp (40 ml) + 1 tbsp (20 ml) — vegetable oil if peanuts are an allergy issue (Jack's own swap)
- 1 large brown onion, sliced · 1 small red capsicum, sliced · 100 g snow peas, stalks and rib removed (the video grabs 120 g — see Step 3)
- 3 garlic cloves, grated · 10 g ginger, grated
- 1 tbsp (20 ml) soy sauce · 1 tbsp (20 ml) dark soy sauce (gluten-free: tamari works for both — check the oyster/hoisin label too)
- 1½ tbsp (30 ml) oyster or hoisin sauce
- 1¼ tbsp (25 ml) Shaoxing wine (contains alcohol — Jack's note: substitute stock, or leave it out)
- ¼ cup (60 ml) beef or chicken stock, or water (the video pours ~100 ml — see Step 9)
- 1½ tbsp (6 g) cornflour · 1 tsp (2 g) cracked black pepper
- Coriander (optional) · 1 long red chilli, sliced (optional)

🥕 From your box & our makers

The beef: stir-fry strips from your Jointly beef pack — or from your butcher. Slicing your own? This month's range has Beef - Skirt Steak 500g and Beef - Scotch Fillet 2-pack — both straight off Jack's cut list — or let us choose for you with Beef - The Premium Steak Box. Grass fed & finished on the Mornington Peninsula. Cuts rotate monthly, so check what's current when you order — rump and eye fillet (Jack's other two options) aren't in this month's line-up, but your butcher will have them.
Pack the wok — the box's seven best-selling veg all belong in this one: Mushrooms - Cups · Capsicum - Red · Beans - Green - Premium hand-picked · Broccoli - Regular (or Broccolini bunch) · Snowpeas · Carrots - Local · Onion - Brown — all in the shop (Steps 4 & 12–13 slot them in by cook time)
Aromatics: Garlic - Imported (or Peeled Garlic 1kg) and Ginger - New Season
The optionals: Chillies - Hot red - long · Coriander (bunch) — one bunch covers the rice and the garnish
The sauce is pure pantry — nothing extra to add to your box order
Cooking meat-free tonight? This dish's sister guide — the Veggie-Loaded Stir-Fry — runs the same wok logic with no beef

🧰 Equipment · ⏱ Timing

A wok on your hottest burner (or your biggest heavy-based frypan), plus a small saucepan with a lid for the rice
Microplane or fine grater for the garlic-ginger paste · mortar and pestle for the peppercorns — a pepper grinder does the same job (Jack's own alternative)
A jug or bowl and a whisk for the sauce
Under 30 minutes all-in (the title's promise): rice 12 min + 6 min steam off the heat; the wok work itself is about 8 minutes end to end
Serves 2–3 as written (stated in the video) — feeding four: scale everything up and sear the beef in extra batches (Step 11) so the wok stays ripping hot
Kitchen win: the sauce is a pantry-shelf formula, and Jack's own recipe note says it's just as good with chicken, seafood or fish — learn it once, repeat it forever