Welsh Beef and Smoky Chilli Stirfry

Share this page

Wednesday 3rd June 2015


  • 450g (1lb) Lean Welsh Beef rump steak, cut into thin strips
  • 15ml (1tbsp) Oil
  • 1 Clove garlic, peeled and crushed
  • 5-10ml (1-2tsp) Chipotle smoky chilli paste
  • 50g (2oz) Sugar snap peas, sliced
  • 100g (4oz) Brussels sprouts, blanched and sliced
  • 50g (2oz) Frozen peas
  • 250g Approx sachet precooked long grain wild rice


  1. Heat the oil in a large wok or frying pan, add the garlic and meat strips. Brown meat on a high heat, this should take about 2-3 minutes.
  2. Add the chilli paste and toss well together for 1-2 minutes. Finish by adding sugar snap peas, brussel sprouts, peas and rice.
  3. Serve scattered with spring onions.

Recipe Information

Serves 4
Calories 297 kcals
Cooking Time

Nutrition Information

  • Calories 297 kcal
  • Energy 1248
  • Fat 10g
  • Saturates 2.7g
  • Salt 0.7g
  • Iron 4g
  • 5-a-day 0.5

Print this recipe

Related posts

With the summer BBQ season on the horizon we recently teamed up with MasterChef star Imran Nathoo.
We know that many consumers love the taste of Welsh red meat, but are worried that it’s not ‘healthy’.
Sign up to our newsletter to be entered into our prize draw.
To get a sense of the love and passion that goes into producing PGI Welsh Lamb and Welsh Beef, we visited Katie Davies at her hill farm in Nantymoel to learn more about what farming means to her.