Rainbow vegetable stir-fry

Ingredients

• 200 gsweetcorn
• 1red pepper
• 100 gmangetout
• 8beef meatballs
• ½onion
• 1 sachet (11 g)Masako beef-flavour seasoning
• 100 mlwater
• 75 ml (5 tbsp)cooking oil

Instructions

1. 1

   Prepare the vegetables

   Remove the seeds from the red pepper and cut it into pieces. Slice the onion and beef meatballs.

2. 2

   Soften the onion

   Heat the oil in a pan and stir-fry the onion until fragrant.

3. 3

   Cook the meatballs

   Add the beef meatballs and cook until done.

4. 4

   Finish the stir-fry

   Add the sweetcorn, mangetout and red pepper, then stir to combine. Pour in the water and add the Masako beef-flavour seasoning; cook until done, then serve.

What is rainbow vegetable stir-fry?

This is a colourful Indonesian-style home-cooked stir-fry, pairing vegetables with beef meatballs and a savoury beef seasoning. The rainbow idea comes from the contrasting colours on the plate rather than a fixed traditional combination.

Here, sweetcorn brings sweetness, pepper adds a fresh, crisp note, and mangetout gives the dish a green bite. Meatballs make it more substantial, while the seasoned cooking liquid coats the ingredients.

Nutrition and macros by portion

The nutrition label shows one serving as written: 290 calories, 12g protein, 13g carbs, 22g fat.

The sweetcorn and vegetables provide most of the carbohydrates, while the beef meatballs contribute protein and some fat. Cooking oil is the main source of fat, and the meatballs and seasoning sachet are likely to account for much of the sodium. Serve with a modest portion of rice and add extra fresh vegetables to balance the plate.

Choosing the ingredients

Sweetcorn: use drained canned or cooked kernels if that is what you have; fresh kernels should be removed from the cob before cooking.

Mangetout: choose crisp pods and trim any tough ends. Cut larger pods in half if you want them closer in size to the pepper pieces.

Meatballs: the recipe uses beef meatballs, sliced before cooking so they heat through quickly. Their seasoning can vary, so taste the finished dish before adding anything extra.

Get the chopping done first

Even pieces: cut the pepper into similar-sized pieces and slice the onion and meatballs before heating the pan. The short cooking method moves quickly once the onion is fragrant.

Keep ingredients ready: measure the water and have the seasoning sachet to hand. This makes it easier to add the vegetables and sauce together without leaving the pan unattended.

Cook for a lively texture

Onion: stir-fry it until fragrant, as directed, rather than waiting for deep browning. This gives the dish an aromatic base.

Vegetables: cook them until done but check the mangetout and pepper as you go; they are best when still bright and not overly soft. The recipe does not specify an exact cooking time for this stage.

Make the seasoned sauce

Water and seasoning: stir in the 100 ml water and the 11 g sachet of beef-flavour seasoning once the vegetables are in the pan. Stir well so the seasoning is distributed throughout.

Sauce consistency: cook until the vegetables are done, as the method instructs. If the pan looks dry before that point, lower the heat and stir to prevent sticking.

Serve it as a meal

Rice: serve the stir-fry with steamed rice to make a fuller lunch and to soak up the savoury liquid.

Fresh sides: a simple cucumber salad or sliced fresh vegetables add a cool contrast. Serve soon after cooking so the vegetables retain their colour and bite.

Recipe notes & tips

• Prepare and slice all the ingredients before heating the pan.
• Use a wide pan so the vegetables can be stirred without spilling.
• Stir the onion regularly until fragrant, as specified in the method.
• Check the vegetables while they cook so the mangetout does not become too soft.
• Taste before adding extra salt, since the seasoning sachet and meatballs may already be salty.

Variations

• Add carrot: slice it thinly so it cooks alongside the other vegetables.
• Use broccoli: cut it into small florets and cook until tender.
• Swap the meatballs: use sliced chicken meatballs in place of the beef.
• Add garlic: stir a little finely chopped garlic with the onion.
• Make it hotter: add sliced chilli with the vegetables.

Common mistakes to avoid

• Uneven chopping: cut the vegetables and meatballs into similar-sized pieces so they cook more evenly.
• Overcooking the vegetables: check them as they cook and stop when tender but still colourful.
• Adding seasoning too late: add it with the water as directed so it can mix through the dish.
• Letting the pan dry out: lower the heat and stir if the liquid evaporates before the vegetables are ready.
• Adding salt automatically: taste first because the meatballs and sachet seasoning can be salty.

How to store

Refrigerate leftovers in a covered container within 2 hours and eat within 2 days. Reheat thoroughly in a pan or microwave, stirring so the meatballs and vegetables heat evenly.

Frequently asked questions