Beef Stir-Fry with Chilli Jam

By Martin Bosley
Beef Stir-Fry with Chilli Jam
Preparation Time
Cooking Time
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  • 1 pack Silver Fern Farms Beef Stir-Fry
  • 200 g bok choy or Chinese cabbage
  • greens

Chilli jam

  • 4 small red chillies
  • 3 garlic cloves
  • 2 Tbsp caster sugar
  • 80 ml water
  • 1 Tbsp grape seed oil
  • 1 Tbsp fish sauce
  • 1 lime, for the juice
  • a handful of chopped mint


Chop the chillies finely. Peel and chop the garlic and add to the chillies. Heat the sugar and water in a small saucepan and bring to the boil for 2 minutes. Remove from the heat and stir in the oil, fish sauce, lime juice, mint, and the chopped chilli mixture. Set to one side. 

Heat a wok over a high heat until smoking. Oil the meat in a small bowl and season with salt and pepper. Add to the wok and moving quickly, stir the meat until it is golden brown, keeping the heat as high as possible.

Break the bok choy into separate leaves, add to the pan along with a splash of water. Steam the bok choy briefly, until it is just wilted. Add a little of the chilli jam, toss everything gently together to mix. Serve with steamed rice.

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