While I’m often happy to spend hours in the kitchen carefully crafting a meal (it is my job, after all), I really love a quick recipe. Whenever I am in a hurry to get food on the table, I always turn to stir-fries, those wonder dishes full of fresh vegetables, tender meat and packed with flavour. Not only are they ready in minutes, but a stir fry is also a brilliant way of making a more expensive piece of meat go a lot further.
Ginger Beef Stir Fry is on regular rotation in my kitchen. I love the sweet sauciness and gentle spice of this dish, and as beef is relatively expensive here in Germany, it is a little luxurious too. This is a dish that is as good to look at as it is to eat, the bright red of the pepper and vibrant green beans providing a pop of colour. It makes plenty of sauce, so it’s great to serve with plenty of rice to mop it all up.
A stir fry is also a brilliant fridge clearer, so don’t stress if you don’t have peppers or beans, you can replace them with other veg from your crisper drawer, just try to cut them to an even size so they cook at the same time. On the subject of cutting, it’s important when making a stir fry to have all your ingredients prepared in advance – the actual cooking is so speedy, it’s easier to have your meat and vegetables chopped and ready beside the stove so you can throw them straight in the pan.
Hoisin sauce is one of the main ingredients in this dish, and it is easily available at any well-stocked supermarket. If you can’t get any, it can be substituted with an extra tablespoon of soy sauce and a tablespoon of honey in this recipe. It is also quite straightforward to make yourself if you can’t track it down.
What’s your favourite stir fry? Let me know in the comments below! Don’t forget, my free eBook ‘Fakeaways’ with some of my best recipes for take-out meals made at home is available for free by signing up to my mailing list at the bottom of the page! xJ
Let me know if you try this recipe in the comments below, or using the hashtag #daysofjay on Instagram. Happy cooking!
for the sauce:
- 250ml beef stock made with ½ stock cube
- 3 Tbsp hoisin sauce
- 2 Tbsp soy sauce
- 2 tsp sesame oil
- 1 tsp cornflour/cornstarch
for the stir-fry:
- 400g beef steak, sliced thinly
- 2 tsp brown sugar
- 1 tsp cornflour/cornstarch
- 3 Tbsp neutral oil
- 1 red pepper, sliced
- 2 spring onions, finely sliced
- 3cm piece of ginger, peeled and diced
- ½ red chilli, sliced
- 200g green beans, trimmed
- 100g mushrooms, sliced
- 50g peanuts, roughly crushed
- 2 tsp sesame seeds
- freshly ground black pepper
- Whisk all sauce ingredients together and set aside. Toss the steak together with the sugar and cornflour and season well with pepper.
- Heat 2 tablespoons of the oil in a large wok or frying pan. When the oil is hot, cook the beef for 2-3 minutes until browned. Transfer to a plate while you cook the vegetables.
- Add the remaining oil to the pan along with the red pepper, whites of the spring onions, ginger and chilli. Cook, stirring often for 2 minutes.
- Add the beans and mushrooms and cook a further 2 minutes then give the sauce a stir and pour it into the pan. If the pan has a lid, cover and cook for 4-5 minutes until the vegetables have begun to soften. If you don’t have a lid, cook until the vegetables are tender, adding a splash of water if necessary.
- Add the beef and any resting juices back to the pan, cook for 2 minutes, tossing to combine, then transfer to a serving platter.
- Scatter over the peanuts, sesame seeds and the greens of the spring onions and serve immediately with steamed rice.
In my household, we can easily eat this between the two of us. With a few sides and some steamed vegetables this recipe can feed four.
Nutrition Information:Yield: 3 Serving Size: 1
Amount Per Serving:Calories: 857Total Fat: 58gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 36gCholesterol: 148mgSodium: 1541mgCarbohydrates: 34gFiber: 6gSugar: 15gProtein: 52g
Nutrition information is calculated automatically and isn’t always accurate.
FREQUENTLY ASKED QUESTIONS
Can I make this dish with another meat or make it vegetarian?
Yes! The same method will work with all lean meats, or you could replace the beef with tofu. Alter the stock to suit your main ingredient. You could always try my Spicy Cashew Nut Chicken!
Can I make this Ginger Beef Stir Fry in advance?
Of course! This is an excellent dish to cook up and take the leftovers to work the next day. Reheat thoroughly before eating.
I can’t find hoisin sauce! Can I make a substitute?
Hoisin is a combination of soy, peanut, honey or molasses and a bit of vinegar and garlic – there are loads of recipes online for making it at home and it is very quick and easy. I will update this post soon with a simple recipe.