Spicy Ginger Beef Stir Fry plus video (2024)

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By Nicky Corbishley

• ▢ 350 g (3/4 lb) sirloin steak
• ▢ 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
• ▢ 150 g (1 packed cup) mangetout (snow peas)
• ▢ Two large handfuls fresh baby spinach
• ▢ 1 tsp chilli flakes

Sauce:

• ▢ 5 tbsp soy sauce
• ▢ 2 tbsp oyster sauce
• ▢ 2 tbsp chinese rice wine
• ▢ 3 tbsp soft brown sugar
• ▢ 2 tbs cornflour/cornstarch mixed with 2 tbsp cold water

To Serve:

• ▢ boiled rice

• Freeze the beef sirloin for 30 minutes so that it’s firm but not completely rock-solid-frozen.

  350 g (3/4 lb) sirloin steak

• 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.

  5 tbsp vegetable oil, 1 large chunk ginger

• 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 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 too.

  ½ tsp salt, ½ tsp black pepper

  See Also

  Spicy Korean Beef Stir Fry Recipe

• 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 a further 30 seconds, then add in the broccoli, spring onions, and mangetout. Stir fry for one minute, then mix together the sauce ingredients and add to the wok.

  1 medium onion, 1 thumb-sized piece ginger, 3 cloves garlic peeled and minced, 1 large head of broccoli, 1 medium bunch spring onions/scallions, 150 g (1 packed cup) mangetout (snow peas), 5 tbsp soy sauce, 2 tbsp oyster sauce, 2 tbsp chinese rice wine, 3 tbsp soft brown sugar, 2 tbs cornflour/cornstarch

• 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.

  Two large handfuls fresh baby spinach

• Top with the crispy ginger matchsticks and a sprinkling of chilli flakes.

  1 tsp chilli flakes

• Serve with boiled rice or noodles.

  boiled rice

Cut of steak:

Sirloin is the best cut to use for this stir fry as it's tender and tasty and holds up well to being quickly fried.

Flat iron, tenderloin and rib eye are good swaps if you want to use a different cut.

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Slicing the steak:

Place the steak in the freezer for 30 minutes before slicing. This will make it firmer, enabling you to slice the steak in thinner slices.

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Tip on peeling fresh ginger:

Use a teaspoon to scrap the skin off the ginger. It's easier and you get less waste this way.

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Can I make ginger beef stir fry gluten free?

Yes, replace the soy sauce with tamari. I would use 4 tbsp of tamari instead of 5 as I find it can be a little overpowering.

Use gluten-free oyster sauce (Lee Kum Kee do one)

Rice wine sometimes contains gluten - so check your brand. You can replace with a splash of sherry.

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Can I make it ahead?

This stir fry tastes best when made right before serving.

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Can I make it vegetarian?

Yes, replace the steak with a meat-free alternative such as tofu, quorn or some thickly chopped mushrooms, or you can leave out entirely.

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Nutritional Information is per serving, without serving suggestion of boiled rice or noodles.