Beef Stir Fry with Chilli

With cooked rice and lime wedges

Serving suggestion

Maggi® Stock Pots Beef Stir Fry with Chilli with cooked rice and lime wedges
  • Preparation

    15 minutes

  • Cooking

    15 minutes

  • Spice


  • Serves 4



  • 1 x Maggi® Beef Stock Pot
  • 300g long grain rice
  • 2tbsp vegetable oil
  • 1 red chilli, deseeded and sliced
  • 2 cloves garlic, peeled and sliced
  • 1 inch piece root ginger, peeled and finely chopped
  • 450g pack beef stir fry strips
  • 420g pack stir fry vegetables
  • 2tbsp soy sauce
  • Lime wedges to serve (optional)


  1. Cook the rice in a large pan of boiling water following the pack instructions.
  2. Heat a large frying pan or wok until very hot. Add half the oil and quickly stir fry the chilli, garlic and ginger for a minute.
  3. Add the beef and stir fry for 3-4 minutes, stirring occasionally until cooked. Add the stock pot and stir through. Tip the beef out onto a plate and cover. Heat the pan and then the remaining oil and stir fry the vegetables for a few minutes. Add the beef to the pan and heat through, add the soy sauce.
  4. Serve the stir fry with the cooked rice and lime wedges.

Nutritional Information

Each serving (¼ total meal**) contains of an adult's Reference Intake (RI)*

  • Energy

    2183kJ / 518kcal or 26%

  • Fat

    11.9g or 17%

  • Saturates

    3.4g or 17%

  • Sugars

    7.1g or 8%

  • Salt

    2.03g or 34%

Energy per 100g**:641kJ/152kcal

*Reference Intake of an average adult (8400kJ/2000kcal). Portions should be adjusted for children of different ages.

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