Spicy Ginger Beef stir fry – tender beef sirloin with crispy ginger, green veg and a simple-but-tasty Chinese-inspired sauce.
It feels like I haven’t written anything in soooo long!
I know you guys have been seeing posts from me, but we’ve actually been away on holiday for the last week. Gorgeous Venice and Lake Garda in Italy. I really have consumed my own weight in pasta and ice cream, and I could still go for another bowl of spag bol…..
I worked really hard before we left and got everything scheduled to post automatically during the 8 days we were away. And for the most part, I actually managed to stay away from the blog and emails.
We had the slowest w-ifi in the world at the apartment (I mean you could literally go and make a cup of coffee and then drink that coffee whilst waiting for a page to load).
Initially I worried. I even considered going to look for an internet café just so I could check on things, but eventually I managed to relax, and I think it was actually a blessing that I could barely do a thing online!
Do you like holiday photos?
Or are you one of those people who hates them and can’t understand why someone would make you look at pictures of them having a wonderful time whilst having to listen to stories of every meal, town, view and minutely amusing thing that happened?
If you’re the latter, than I suggest you stay away from the blog on Wednesday – when I’ll be posting some of those holiday pics (sorry!!! – I’ll try to keep it reasonably short!). I’ll be back with a recipe on Friday for you, I promise!
For now let’s talk spicy ginger beef!
Not just any old stir-fried beef either. This is beef sirloin that’s been slightly frozen so that it can be cut into really thin slices. This makes the beef tender and almost melt-in-the-mouth.
I’ve made plenty of beef stir fries in my time where the beef ended up chewy because I’d be using a cheaper cut or trying to slice it into big chunks. Trust me, thinly sliced sirloin makes the best stir fry ever!
It’s fried up with ginger and garlic, and served with lots of green veg in a sweet and savoury Chinese sauce. The whole thing is finished with crispy fried ginger shoestrings and a sprinkling of chilli flakes. So so good.
- 350g (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
- 150g (1 packed cup) Mangetout (snow peas)
- Two large handfuls fresh baby spinach
- 1 tsp chilli flakes
- 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
- Freeze the beef sirloin for 30 minutes so that it’s firm but not completely rock-solid-frozen.
- 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.
- 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.
- 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.
- 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.
- Top with the crispy ginger matchsticks and a sprinkling of chilli flakes.
- Serve with boiled rice or noodles.