Ginger Beef Stir Fry
The older I get the more I find myself loving ginger in both sweet and savoury dishes. Many stir fry recipes start off with the ‘holy trinity’ of ginger, garlic and chilli. I prefer to focus on one element at a time. But feel free to use all three seasonings if you like.
Takes: 10 minutes
2 steaks, trimmed & finely sliced
2-3 tablespoons ginger, chopped into matchsticks
4-5 green onions (scallions), sliced
1 bunch bok choy, sliced crosswise
2-3 tablespoons soy sauce
sesame oil, to serve (optional)
1. Heat a wok or large frying pan on a fierce heat.
2. Add a little oil and stir fry the beef & ginger until no longer pink. Remove from the heat and place in a clean bowl.
3. Add the green onion and bok choy and stir fry until the bok choy is starting to wilt – a few minutes.
4. Return the ginger and beef to the pan. Stir fry for another few seconds or until the beef is hot.
5. Remove from the heat. Season with soy sauce and drizzle with sesame oil (if using), serve.
Keeps well in the fridge for a week or so. But the flavours and textures are best when its hot from the wok.
vegan / vegetarian – replace the beef with sliced tofu, setian cooked white/black beans.
herby – serve sprinkled with flat leaf parsley or mint leaves.
hot! – add a few finely sliced red chillis with the ginger.
different veg – brussels sprouts are lovely cooked like this as is broccoli, broccolini or asparagus. Also consider other root veg such as parsnips, turnip or swede (rutabaga). Tougher root veg may need to be simmered before stir frying.
sesame-free – season with soy sauce instead of the salt and sesame oil.
don’t have sesame oil – use sesame seeds instead. Or use a handful or roasted nuts such as cashews to deliver the nuttiness needed to balance the ginger heat.
more substantial – increase the amount of beef or serve with rice or noodles.
more dubstantial (low carb) – add cashews or peanuts
more veg – stir fry chopped broccoli, red peppers or carrots with the bok choy.
Problem Solving Guide
too dry – splash in some more oil.
don’t own a wok? – stir fry in your largest fry pan or skillet.
too bland – season with a little more soy.
beef tough – either the beef is over cooked or the heat wasn’t high enough. The quality of your steak will also have an impact on toughness as will the way you slice it. Finely cutting across the grain or muscle fibres will tenderise the meat.
bok choy too crunchy – pop it back in and cook for a little longer. YOu want the bok choy to wilt down and have a texture similar to noodles or al dente pasta.
burning – sounds like you’re not stirring fast enough. It’s all about keeping the food moving around the wok as quickly as possible.
Waste Avoidance Strategy
steaks – freeze.
ginger – will keep in the fridge for months.
green onions (scallions) – keep in the fridge in a plastic bag for weeks.
bok choy – keeps in the fridge in a plastic bag for a few weeks. Otherwise you could freeze it.
sesame oil – keep in the pantry.
Great as a super quick dinner on its own. Or serve with steamed or cauliflower rice. You could also toss in some fresh singapore or other egg noodles once the bok choy is cooked.