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.
Ginger Beef Stir Fry
Ingredients
- 2 steaks trimmed & finely sliced
- 2-3 tablespoons fresh ginger chopped into matchsticks
- 4-5 green onions (scallions / shallots) scallions, sliced
- 1 bunch bok choy sliced crosswise
- 2-3 tablespoons soy sauce
- sesame oil to serve (optional)
Instructions
- Heat a wok or large frying pan on a fierce heat.
- Add a little oil and stir fry the beef & ginger until no longer pink. Remove from the heat and place in a clean bowl.
- Add the green onion and bok choy and stir fry until the bok choy is starting to wilt – a few minutes.
- Return the ginger and beef to the pan. Stir fry for another few seconds or until the beef is hot.
- Remove from the heat. Season with soy sauce and drizzle with sesame oil (if using), serve.
Variations
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.
Leftover Potential?
Keeps well in the fridge for a week or so. But the flavours and textures are best when its hot from the wok.
Serving Suggestions
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.
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Add to my Old Favourite Recipes
Half beef half mushrooms, carrots with bok choy, commercial ginger paste. Very good.
ooh good idea on the mushrooms and I’ve been meaning to try a commercial ginger paste – where did you get yours?
Supabarn
OK thanks Mark!
Is there a specific kind of steak that works well? Skirt, flank,etc?
No they’re all good here Rachel – skirt or flank will have better flavour but be a bit chewier.
Hello there Jules! Quick non-native speaker question, as I was looking for a recipe with “parsnip cabbage” (“Kohlrabi” in German). The veg is light green and oval-round shape, a big fist big. Is that the veg you refer to as parsnip? Are there other recipes where this is the main ingredient as veg? Thanks so much in advance!!
Hey Sandra!
It’s called Kohlrabi here in Australia. I LOVE it but haven’t created any recipes using it yet because it’s not that easy to find here.
Parsnip is different – more like a white carrot.
But good to know you are interested! Basically you can use it either cooked like any root veg (roast or in soups / stews) or use it raw. Shaved or finely sliced.
So use it instead of the cabbage in this Reliable Cabbage Salad.
Or instead of the celeriac / cauliflower in my Longevity Leek Soup.
OR instead of cauliflower in this roast cauli dish or this Tandoori Cauliflower.
Does that help?
Jx
I was out in the rain and cold all morning a little while ago, and when I got home, I was hungry. I remembered this recipe, but I really wanted soup not stir fry. So I remembered some of the tips I’ve learned in your classes. I grabbed some chicken broth, added slices of ginger and crushed garlic, chopped up some bok choy, and threw in some cooked chicken. In twenty minutes, start to finish, I had a delicious bowl of soup. I’ve since tried it with frozen seafood which is also nice. Thanks, Jules, for showing me how to be flexible and adaptive with my cooking.
Go Meg! Your soup sounds amazing… Am on a mission to make more soups this winter… Will have to try it!
Thanks for inspiring me 🙂
Jx
I am excited to see this recipe and will make it this week. I love anything with bok choy!
Wonderful Joy!
I love bok choy too. And I’ve been growing it in the garden and it seems to be so easy and fast! Even more reason to love it 🙂
Jx