Baby marrow rounds, shredded cabbage, crunchy carrots & browned beef strips are covered in an umami-fied UCOOK stir-fry sauce. Spooned over a steaming bed of jasmine rice and sprinkled with toasted sesame seeds.
Serving guide
Choose your portion size.
READY THE RICE
Place the rice in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
BROWN THE BEEF
Place a pan over high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, sear the beef until browned, 20-30 seconds (shifting occasionally). Remove from the pan, season and set aside.
STIR-FRY SENSATION
Return the pan to medium heat and fry the baby marrow and cabbage mix until charred, 3-4 minutes. In the final 1-2 minutes, add the stir-fry sauce and a splash of water. Simmer for 3-4 minutes. Remove the pan from the heat and toss through the beef strips.
ALREADY DONE
Make a bed of the rice and top with the saucy stir-fried veg and sprinkle over the sesame seeds. Yum, Chef! Dinner is ready.
Jasmine Rice - 75ml
Beef Rump Strips - 150g
Baby Marrow Rounds - 100g
Shredded Cabbage & Carrot - 100g
Stir-fry Sauce - 50ml
White Sesame Seeds - 5ml
READY THE RICE
Place the rice in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
BROWN THE BEEF
Place a pan over high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, sear the beef until browned, 20-30 seconds (shifting occasionally). Remove from the pan, season and set aside.
STIR-FRY SENSATION
Return the pan to medium heat and fry the baby marrow and cabbage mix until charred, 3-4 minutes. In the final 1-2 minutes, add the stir-fry sauce and a splash of water. Simmer for 3-4 minutes. Remove the pan from the heat and toss through the beef strips.
ALREADY DONE
Make a bed of the rice and top with the saucy stir-fried veg and sprinkle over the sesame seeds. Yum, Chef! Dinner is ready.
Jasmine Rice - 150ml
Beef Rump Strips - 300g
Baby Marrow Rounds - 200g
Shredded Cabbage & Carrot - 200g
Stir-fry Sauce - 100ml
White Sesame Seeds - 10ml
READY THE RICE
Place the rice in a pot with 450ml [600ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
BROWN THE BEEF
Place a pan over high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, sear the beef until browned, 20-30 seconds (shifting occasionally). Remove from the pan, season and set aside.
STIR-FRY SENSATION
Return the pan to medium heat and fry the baby marrow and cabbage mix until charred, 3-4 minutes. In the final 1-2 minutes, add the stir-fry sauce and a splash of water. Simmer for 4-5 minutes. Remove the pan from the heat and toss through the beef strips.
ALREADY DONE
Make a bed of the rice and top with the saucy stir-fried veg and sprinkle over the sesame seeds. Yum, Chef! Dinner is ready.
Jasmine Rice - 225ml
Beef Rump Strips - 450g
Baby Marrow Rounds - 300g
Shredded Cabbage & Carrot - 300g
Stir-fry Sauce - 150ml
White Sesame Seeds - 15ml
READY THE RICE
Place the rice in a pot with 450ml [600ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
BROWN THE BEEF
Place a pan over high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, sear the beef until browned, 20-30 seconds (shifting occasionally). Remove from the pan, season and set aside.
STIR-FRY SENSATION
Return the pan to medium heat and fry the baby marrow and cabbage mix until charred, 3-4 minutes. In the final 1-2 minutes, add the stir-fry sauce and a splash of water. Simmer for 4-5 minutes. Remove the pan from the heat and toss through the beef strips.
ALREADY DONE
Make a bed of the rice and top with the saucy stir-fried veg and sprinkle over the sesame seeds. Yum, Chef! Dinner is ready.
Jasmine Rice - 300ml
Beef Rump Strips - 600g
Baby Marrow Rounds - 400g
Shredded Cabbage & Carrot - 400g
Stir-fry Sauce - 200ml
White Sesame Seeds - 20ml
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R167.89
for 4 servings · R41.97 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Jasmine Rice needs 300 mlFully Cooked Coconut Jasmine Rice 250 g R43.99 · whole pack (size can't be divided)R43.99
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Stir-fry Sauce needs 200 mlEasy To Wok Mushroom and Soy Stir Fry Sauce 125 ml 125 ml at R25.99 · 1.60× packR41.58
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Baby Marrow Rounds needs 400 gButternut, Cauliflower & Baby Marrows 450 g 450 g at R41.99 · 89% of packR37.32
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White Sesame Seeds needs 20 mlBlack and White Sesame Seeds Pretzel Thins 180 g R44.99 · whole pack (size can't be divided)R44.99
Not in the Woolies basket — source these elsewhere:
- Shredded Cabbage & Carrot
- Beef Rump Strips
Shopping
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Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Classic Beef Stir-fry?
The preparation time for Classic Beef Stir-fry with jasmine rice is between 15 and 20 minutes.
What is the total time required to make Classic Beef Stir-fry with jasmine rice?
The total time required to make Classic Beef Stir-fry with jasmine rice is between 20 and 25 minutes.
How many servings does Classic Beef Stir-fry provide?
4 servings
What are the main ingredients in Classic Beef Stir-fry?
Baby Marrow, Free-range Beef Rump Strips, Jasmine Rice, Shredded Cabbage & Julienne Carrot, Stir Fry Sauce, White Sesame Seeds
What is the nutritional information of Classic Beef Stir-fry?
Calories: 749, Carbs: 88 grams, Fat: grams, Protein: 40.3 grams, Sugar: 26.3 grams, Salt: 948 grams
How do I prepare Classic Beef Stir-fry?
ALREADY DONE: Make a bed of the rice and top with the saucy stir-fried veg and sprinkle over the sesame seeds. Yum, Chef! Dinner is ready. BROWN THE BEEF: Place a pan over high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, sear the beef until browned, 20-30 seconds (shifting occasionally). Remove from the pan, season and set aside. STIR-FRY SENSATION: Return the pan to medium heat and fry the baby marrow and cabbage mix until charred, 3-4 minutes. In the final 1-2 minutes, add the stir-fry sauce and a splash of water. Simmer for 3-4 minutes. Remove the pan from the heat and toss through the beef strips. READY THE RICE: Place the rice in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
What should be prepared from my kitchen to make Classic Beef Stir-fry?
Baby Marrow, Free-range Beef Rump Strips, Jasmine Rice, Shredded Cabbage & Julienne Carrot, Stir Fry Sauce, White Sesame Seeds
How many calories does Classic Beef Stir-fry have?
749 calories
How much fat content does Classic Beef Stir-fry have?
grams