Ginger Beef Stir Fry is a recipe 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 beef stir fry is as good to look at as it is to eat, the bright red of the peppers and vibrant green beans providing a pop of colour.
stir fries = super speedy dinner!
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 masses of 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.
Stir fries are brilliant for clearing out the fridge!
Most of us (guiltily) have a few vegetables in the fridge that are starting to look a little droopy and sad. A stir fry is a brilliant way to use up all of these veg as the quick frying will completely reinvigorate them, so don’t stress if you don’t have the peppers or beans in this recipe.
You can replace them with other vegetables from your crisper drawer, just try to cut them to an even size so they cook at the same time.
Chop it all up before you start
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.
What is hoisin sauce?
Hoisin sauce is a lovely sticky dark sauce made from peanuts, soy sauce, vinegar and sugar or honey. It is usually available at any well-stocked supermarket with the international foods. If you can’t locate any, it can be substituted with an extra tablespoon of soy sauce a tablespoon of peanut butter and a tablespoon of honey in this recipe.
MAke a double batch for weekday lunches
I love to make up a big batch of Ginger Beef Stir Fry when I know I’ll be working away from home, it makes a fantastic lunch to take into the office and it’s lean and healthy too.
Free ebook alert!
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 top of the page! xJ
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 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 – in this recipe you can substitute it with a tablespoon of soy sauce, a tablespoon of peanut butter and a tablespoon of honey.
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
- MAKE THE SAUCE: Whisk all sauce ingredients together and set aside. Toss the steak together with the sugar and cornflour and season well with salt and pepper.
- BROWN THE BEEF: 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 PEPPERS: 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 VEGETABLES: 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.
- COMBINE THE INGREDIENTS: Add the beef and any resting juices back to the pan, cook for 2 minutes, tossing to combine, then transfer to a serving platter.
- SERVE: 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. (I know!) 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.
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