Spicy Ginger Beef Stir Fry – fried up with ginger and garlic and served with lots of green vegetables in a sweet and savory Chinese sauce. The whole thing is finished with crispy ginger shoestring fries and a sprinkling of chili flakes.
Ingredients:
- 3/4 lbs. sirloin steak (350g)
- 5 tbsp vegetable oil
- 1 large chunk ginger peeled and cut into thin matchsticks
- ½ tsp salt
- ½ tsp black pepper
- 1 medium onion peeled and chopped
- 1 thumb-sized piece ginger peeled and minced
- 3 cloves garlic peeled and minced
- 1 large head of broccoli cut into small florets
- 1 medium bunch spring onions/scallions chopped
- 1 cup 1 packed cup snow peas (150g) packed
- Two large handfuls fresh baby spinach
- 1 tsp chili flakes
Sauce:
- 5 tbsp soy sauce
- 2 tbsp oyster sauce
- 2 tbsp Chinese rice wine
- 3 tbsp soft brown sugar
- 2 tbs cornstarch mixed with 2 tbsp cold water
To Serve:
- boiled rice or noodles
Instructions:
- Freeze the beef sirloin for 30 minutes so that it’s firm but not completely rock-solid-frozen.
- Slice into thin slices across the grain.
- Heat the oil until shimmering hot in a wok or large high-sided frying pan. Add the ginger that’s been cut into matchsticks and fry for 2-3 minutes until golden and crispy. Scoop out of the pan with a slotted spoon and leave to drain on some kitchen paper.
- Carefully spoon out all but 1 tbsp of the oil (reserving the oil). Bring the temperature back to very hot again. Sprinkle the salt and pepper on the beef and add half the beef to the wok. Fry, moving around a few times until browned (about 3-5 minutes). Spoon out with a slotted spoon and place in a bowl to rest. Add in another 1 tbsp of the oil if needed and cook the remaining beef in the same way, then place in the bowl when done.
- Add a little more oil if needed so you have around 2 tbsp of oil in the wok. Heat to a medium heat and add in the chopped onion. Fry for 2-3 minutes until just starting to soften. Add in the minced ginger and garlic and fry for approximately 30 seconds, then add in the broccoli, spring onions, and snow peas. Stir fry for one minute, then mix together the sauce ingredients and add to the wok.
- Allow to bubble and thicken for one minute, then add the beef back in. Allow to heat through for a minute or two, then stir in the spinach and turn off the heat.
- Top with the crispy ginger matchsticks and a sprinkling of chili flakes.
- Serve with boiled rice or noodles.
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Spicy Ginger Stir Fry
Spicy Ginger Beef Stir Fry – fried up with ginger and garlic and served with lots of green vegetables in a sweet and savory Chinese sauce. The whole thing is finished with crispy ginger shoestring fries and a sprinkling of chili flakes.
Equipment
- Wok – Traditional optional
- Wok – Modern optional
- Large Skillet optional
- Soup Pot / Dutch Oven optional
Ingredients
- 3/4 lbs. sirloin steak (350g)
- 5 tbsp vegetable oil
- 1 large chunk ginger peeled and cut into thin matchsticks
- ½ tsp salt
- ½ tsp black pepper
- 1 medium onion peeled and chopped
- 1 thumb-sized piece ginger peeled and minced
- 3 cloves garlic peeled and minced
- 1 large head of broccoli cut into small florets
- 1 medium bunch spring onions/scallions chopped
- 1 cup 1 packed cup snow peas (150g) packed
- Two large handfuls fresh baby spinach
- 1 tsp chili flakes
Sauce:
- 5 tbsp soy sauce
- 2 tbsp oyster sauce
- 2 tbsp Chinese rice wine
- 3 tbsp soft brown sugar
- 2 tbs cornstarch mixed with 2 tbsp cold water
To Serve:
- boiled rice or noodles
Instructions
- Freeze the beef sirloin for 30 minutes so that it’s firm but not completely rock-solid-frozen.
- Slice into thin slices across the grain.
- Heat the oil until shimmering hot in a wok or large high-sided frying pan. Add the ginger that’s been cut into matchsticks and fry for 2-3 minutes until golden and crispy. Scoop out of the pan with a slotted spoon and leave to drain on some kitchen paper.
- Carefully spoon out all but 1 tbsp of the oil (reserving the oil). Bring the temperature back to very hot again. Sprinkle the salt and pepper on the beef and add half the beef to the wok. Fry, moving around a few times until browned (about 3-5 minutes). Spoon out with a slotted spoon and place in a bowl to rest. Add in another 1 tbsp of the oil if needed and cook the remaining beef in the same way, then place in the bowl when done.
- Add a little more oil if needed so you have around 2 tbsp of oil in the wok. Heat to a medium heat and add in the chopped onion. Fry for 2-3 minutes until just starting to soften. Add in the minced ginger and garlic and fry for approximately 30 seconds, then add in the broccoli, spring onions, and snow peas. Stir fry for one minute, then mix together the sauce ingredients and add to the wok.
- Allow to bubble and thicken for one minute, then add the beef back in. Allow to heat through for a minute or two, then stir in the spinach and turn off the heat.
- Top with the crispy ginger matchsticks and a sprinkling of chili flakes.
- Serve with boiled rice or noodles.
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