Sesame peanut beef and bean stir-fry with noodles

Dinner doesn't get much easier than this 25 minute stir-fry recipe! Sesame beef is paired with a crunchy peanut sauce and plenty of green beans. Serve with noodles or rice for a midweek family meal

By Sophie Gray
  • 10 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print
This recipe first appeared in Food magazine.
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  • 2 tablespoon sesame oil
  • 400g–500g thinly-sliced beef, rump steak or schnitzel work well
  • 1 teaspoon grated ginger
  • 500 gram green beans, trimmed
  • 3 tablespoon soy sauce
  • 3 tablespoon sweet chilli sauce
  • 1/2 cup Campbell’s Real Stock – Beef
  • 1/4 cup crunchy peanut butter
  • 1 teaspoon cornflour, to thicken (optional)
  • 1/2 tablespoon sesame seeds, toasted
  • cooked noodles or rice, to serve


  • 1
    Heat a splash of the oil in a wok and cook the beef in 3-4 batches, adding a drop more oil as required. Set each batch aside once browned.
  • 2
    When all the meat is browned, add the ginger to the wok, return all the beef and any juices, and add the green beans, sauces, stock and peanut butter.
  • 3
    Cover for a minute or two to steam the veges, then remove the lid and continue to stir-fry for 5-7 minutes or until the beans are tender crisp.
  • 4
    If using cornflour, mix to a paste with 1 teaspoon of cold water and add to wok; simmer until thickened.
  • 5
    Sprinkle with toasted sesame seeds and serve with cooked noodles or rice.


  • Serves 4-6. - You could use beef mince if you prefer, and add additional vegetables such as capsicum and carrots. If you don’t have a lid for your wok, cover it using a baking tray. - You can make this with fresh or frozen beans. Frozen will release extra liquid, so reduce the stock to ¼ cup and ensure you thicken the sauce with cornflour. PER SERVE (6) Energy 253kcal, 1061kj • Protein 20.6g • Total Fat 13.7g • Saturated Fat 2.6g • Carbohydrate 10.4g • Fibre 3.7g • Sodium 823mg