A speedy beef wok with veggies and whole grain rice — packed with flavor and ready in under 20 minutes. Perfect for busy weekdays when you still want a proper, nourishing dinner
Ingredients:
Serves 2-3
- 250–300 g beef tenderloin, thinly sliced
- Salt and pepper
- 2 cups cooked whole grain rice
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 spring onions, sliced (white + green parts separated)
- 1 small broccolini bunch, cut into bite-size pieces
- 1 medium carrot, julienned or thinly sliced
- 1–2 tbsp neutral oil (rapeseed or sesame oil)
Simple Wok Sauce
- 2 tbsp soy sauce or tamari
- 1 tbsp oyster sauce (optional, but adds depth)
- 1 tsp honey or maple syrup
- 1 tsp rice vinegar or lime juice
- 1 tsp grated ginger or garlic (optional but great)
To Serve (optional)
- Fresh cilantro
- Extra spring onion greens
- Chili flakes or fresh chili
Instructions:
- If not already done, cook whole grain rice according to package instructions.
- Heat a wok or large pan over high heat with 1 tbsp oil. Slice the beef in thin strips against the grain. Season with salt and pepper.
- Add beef in a single layer and sear quickly (30–60 seconds per side). Remove from pan and set aside.
- Add remaining oil to the pan. Add carrot, broccolini, and the white part of the spring onions.
Stir-fry for 2–3 minutes. Add peppers and cook another 1–2 minutes until crisp-tender. - Add cooked rice to the pan, followed by the beef.
Pour over the sauce and toss everything together until heated through. - Top with spring onion greens, cilantro, and chili if using.
Nutritional overview (per serving):
Calories: ~580–630 kcal
Protein: ~38–42 g
Carbohydrates: ~55–60 g
Fat: ~18–22 g
Check out our 3 Week Healthy Meal Plan with recipes on Etsy.
Nordic Table 
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