Marmite beef stir-fry
Prep time: 20 minsTotal time: 
Marmite beef stir-fry
Marmite, while delicious spread on buttery toast, works extremely well as a flavour booster in this easy stir-fry. It adds a salty savouriness, similar to soy sauce
Prep time: 20 minsTotal time: 
Spencer Lengsfield
Spencer Lengsfield
Ingredients
- 4 tbsp vegetable oil
- 500g beef mince
- 150g frozen peas (or green beans), defrosted
- 1 shallot (or ½ onion), finely diced
- 2 garlic cloves, crushed
- 1½ tbsp Marmite
- 1 tsp granulated sugar
- juice of 1 lime
- 1 tsp sesame oil (optional)
To serve
- 4 medium eggs
- cooked white rice or rice noodles
Step by step
-
Add 2 tablespoons of the vegetable oil to a wok or large frying pan over a medium-high heat. Once the oil shimmers, add the beef mince and break up with a wooden spoon. Cook until any liquid has evaporated and the meat is brown and crispy, around 7-8 minutes. Add the peas, shallot and garlic and cook for a further 2 minutes. Once fragrant, add the Marmite, sugar, lime juice and sesame oil, if using. (If you don’t have any limes, add a splash of vinegar.) Cook for another minute or two until everything is well coated.
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Heat the remaining vegetable oil in a non-stick frying pan over a high heat. Crack in the eggs, season, then gently baste with the oil while they’re cooking. Once the eggs are golden and crispy at the edges, remove from the pan. Serve the stir-fry over rice or noodles with the fried eggs on top.
