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Chilli & Coriander Veal Stir Fry

Chilli & Coriander Veal Stir Fry

The fresh coriander in the marinade, spiked with soy and ginger, gives this stir fry a wonderfully fresh note which works brilliantly with the veal. It can be served on its own as a low-carb option, or works very well with either egg noodles or rice.


For the marinade:

  • garlic cloves, finely chopped
  • 2.5cm piece root ginger, peeled and grated
  • 1 red chilli, trimmed and finely chopped
  • Small bunch coriander, roughly chopped
  • 2 tsp fish sauce
  • 3 tbsp light soy sauce
  • 3 tbsp vegetable oil


  • Calories: 307kcal
  • Protein: 21.3g
  • Carbs: 35g
  • Fats: 1.2g


To make the marinade:

  1. Mash the chopped garlic with a little salt into a fine paste.
  2. Mix all of the ingredients together in a bowl.
  3. Add the veal strips, mix well with the marinade, cover and leave to marinate in the fridge. It is best if myou leave the veal to marinate overnight, or for at least a few hours, to pick up as much flavour as possible.
  4. To cook the stir fry:
  5. Heat a wok or large frying pan over a medium heat for 1-2 minutes until completely hot and almost smoking and add the vegetable oil.
  6. Add the marinated veal strips and stir fry for half a minute.
  7. Add all the vegetables and continue to stir fry for 3-4 minutes.

To serve:

  1. If serving with rice or noodles pile this into the bottom of warmed bowls.
  2. Spoon the stir fry veal and vegetables over the rice or noodles or into the bowl separately.
  3. Spoon the pan juices equally between the bowls and sprinkle with chopped coriander.
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