Description
Quick ginger beef stir fry delivers bold Chinese-inspired flavors with tender meat and crisp vegetables. Sizzling wok technique and zesty ginger sauce guarantee you’ll savor each delicious bite.
Ingredients
Scale
- 350 g (0.75 lbs) sirloin steak
- 1 large head broccoli, cut into small florets
- 150 g (1 packed cup) mangetout (snow peas)
- 2 large handfuls fresh baby spinach
- 1 medium onion, peeled and chopped
- 1 thumb-sized piece ginger, peeled and minced
- 1 large chunk ginger, peeled and cut into thin matchsticks
- 3 cloves garlic, peeled and minced
- 1 medium bunch spring onions/scallions, chopped
- 5 tbsps vegetable oil
- 0.5 tsp salt
- 0.5 tsp black pepper
- 1 tsp chilli flakes
- 5 tbsps soy sauce
- 2 tbsps oyster sauce
- 2 tbsps Chinese rice wine
- 3 tbsps soft brown sugar
- 2 tbsps cornstarch mixed with 2 tbsps cold water
- Boiled rice
Instructions
- Beef Preparation: Partially freeze beef for precise slicing, cutting against the grain into thin, delicate strips with surgical accuracy.
- Ginger Garnish: Craft crispy ginger elements by frying matchsticks in hot vegetable oil until golden and translucent, draining on paper towels to remove excess oil.
- Protein Searing: Generously season beef strips, then rapidly sear in scorching wok to develop a rich, caramelized exterior, creating intense flavor profiles. Promptly remove and reserve.
- Aromatic Foundation: Infuse wok with diced onions, minced ginger, and crushed garlic, releasing their vibrant essence and creating a robust flavor base.
- Vegetable Dynamics: Introduce broccoli florets, spring onions, and mangetout, executing a rapid stir-fry technique to preserve crisp texture and vivid coloration.
- Sauce Integration: Whisk sauce ingredients into a glossy liquid, allowing it to simmer and thicken, transforming the dish’s flavor complexity.
- Final Fusion: Reunite seared beef with vegetables, gently tossing to integrate sauce thoroughly. Incorporate fresh spinach leaves, wilting them delicately into the mixture.
- Presentation: Elegantly plate over fragrant jasmine rice, crowning with crispy ginger remnants and a provocative sprinkle of red chili flakes for a bold finishing touch.
Notes
- Freeze Beef for Precision: Chilling meat in the freezer helps achieve paper-thin, uniform slices that cook quickly and evenly without tearing or shredding.
- Sear for Maximum Flavor: High-heat searing creates a caramelized exterior that locks in beef’s natural juices, delivering intense, rich taste and restaurant-quality texture.
- Quick Vegetable Technique: Rapid stir-frying preserves vegetables’ crisp texture, bright color, and nutritional value, preventing overcooking and mushy consistency.
- Sauce Timing Matters: Adding sauce at the right moment allows it to thicken and coat ingredients perfectly, creating a glossy, flavorful coating without becoming watery or diluted.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 5
- Calories: 350
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 70 mg