Ginger Beef Stir Fry

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ginger beef stir fry

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.

serves: 2
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.

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.

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.

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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{ 4 comments… read them below or add one }

Meg Kadlec May 13, 2016

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.

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jules May 19, 2016

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

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Joy September 26, 2014

I am excited to see this recipe and will make it this week. I love anything with bok choy!

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jules October 3, 2014

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

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