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Spicy Ginger Beef Stir Fry Recipe
Ash Tyrrell

Spicy Ginger Beef Stir Fry Recipe

I recently tried making a spicy ginger beef stir fry, and let me tell you, it was a game changer. The tender strips of sirloin, combined with the crispy ginger matchsticks and vibrant vegetables, created a dish bursting with flavor.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 350 g 3/4 lb sirloin steak – Opt for sirloin as it's tender and cooks quickly. For easier slicing, freeze the steak for 30 minutes before cutting thinly against the grain.
  • 5 tbsp neutral oil – Use a high-smoke-point oil like avocado oil for frying.
  • 1 large chunk of fresh ginger – Peel using a teaspoon to minimize waste then slice into thin matchsticks for crispiness.
  • ½ tsp salt – Enhances the flavors of the beef and vegetables.
  • ½ tsp black pepper – Adds a mild heat and depth to the dish.
  • 1 medium onion – Chopped to provide sweetness and texture.
  • 1 thumb-sized piece of ginger – Minced to infuse the dish with a fresh zesty kick.
  • 3 cloves garlic – Minced for aromatic depth.
  • 1 large head of broccoli – Cut into small florets for crunch and nutrition.
  • 1 medium bunch of spring onions/scallions – Chopped to add a mild onion flavor and color.
  • 150 g 1 packed cup mangetout (snow peas) – Provides a sweet crunch.
  • Two large handfuls of fresh baby spinach – Wilted into the stir fry for added greens.
  • 1 tsp chili flakes – For a touch of heat.

Method
 

  1. Begin by slicing the sirloin steak thinly against the grain. Freezing the steak for 30 minutes beforehand makes slicing easier and results in more tender pieces. Peel the fresh ginger using a spoon to minimize waste, then slice into thin matchsticks. Mince the remaining ginger and garlic. Chop the onion, broccoli, spring onions, and prepare the mangetout and spinach.
  2. Heat the neutral oil in a wok or large frying pan until shimmering hot. Add the ginger matchsticks and fry for 2-3 minutes until golden and crispy. Remove with a slotted spoon and drain on kitchen paper.
  3. Season the thinly sliced beef with salt and pepper. In the same wok, add half of the beef and stir-fry for 3-5 minutes until browned. Remove and set aside. Repeat with the remaining beef.
  4. If necessary, add a bit more oil to the wok. Add the chopped onion and cook for 2-3 minutes until softened. Add the minced ginger and garlic, frying for an additional 30 seconds. Add the broccoli, spring onions, and mangetout, stir-frying for about a minute.
  5. In a small bowl, mix together the soy sauce, oyster sauce, rice wine, and brown sugar. Pour this sauce into the wok with the vegetables and bring to a boil. Let it bubble and thicken for about a minute.
  6. Return the cooked beef to the wok, stirring to combine. Add the fresh spinach and cook for another minute until wilted. Serve the stir fry over boiled rice or noodles, topping with the crispy ginger matchsticks and a sprinkle of chili flakes.

Notes

  • Slice Against the Grain: Always slice the beef against the grain to ensure tenderness.
  • High Heat Cooking: Ensure the wok is very hot before adding ingredients to achieve that signature stir-fry sear.
  • Customize Vegetables: Feel free to add or substitute vegetables like bell peppers, carrots, or snap peas based on your preference.
  • Adjust Sweetness: Taste the sauce before adding the beef and adjust the sugar to your liking.
  • Make It Ahead: While stir-fries are best enjoyed fresh, you can prepare the sauce and slice the beef in advance to save time during cooking.