Full of punchy, invigorating flavours and loads of fresh veg, Ginger Beef Stir Fry is made in minutes and tastes incredible. Get all your ingredients prepped before you start cooking and you’ll have dinner ready in a flash.
Prep Time 15 minutesmins
Cook Time 15 minutesmins
Total Time 30 minutesmins
Serves 2(or 4 with starters)
Ingredients
for the sauce:
250mlbeef stock or broth made with ½ stock cube
3Tbsphoisin sauce
2Tbspsoy sauce
2tspsesame oil
1tspcornflour/cornstarch
for the stir-fry:
400gbeef steaksliced thinly
2tspbrown sugar
1tspcornflour/cornstarch
3Tbspneutral oil
1red peppersliced
2spring onionsfinely sliced
3cmpiece of gingerpeeled and diced
½red chillisliced
200ggreen beanstrimmed
100gmushroomssliced
50gpeanutsroughly crushed
2tspsesame seeds
freshly ground black pepper
Scan the QR Code to view the online recipe with detailed instructions, photos, hints, tips and more at daysofjay.com
Instructions
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.
Notes
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.