Description
Spicy Ginger Beef Stir Fry delivers a bold Asian-inspired symphony of flavors dancing on your plate. Tender beef strips sizzle with zesty ginger, creating a quick and irresistible meal that brings restaurant-quality excitement directly to your kitchen.
Ingredients
Scale
Main Ingredients:
- 350 grams (0.75 pounds) sirloin steak
- 1 large head of broccoli, cut into small florets
- 150 grams (1 packed cup) mangetout (snow peas)
- 2 large handfuls fresh baby spinach
Protein and Aromatics:
- 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
Seasonings and Sauces:
- 5 tablespoons vegetable oil
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon chilli flakes
- 5 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons Chinese rice wine
- 3 tablespoons soft brown sugar
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water
Serving:
- Boiled rice
Instructions
- Chill beef in the freezer for 25-35 minutes to facilitate precise, uniform slicing against the grain into thin, delicate strips approximately 1/8 inch (3 millimeters) thick.
- Prepare crispy ginger garnish by heating vegetable oil in a large wok or skillet, frying ginger matchsticks until golden brown and crisp, then carefully transfer to a paper towel-lined plate to drain excess oil.
- Season beef strips generously with kosher salt and freshly ground black pepper, then quickly sear in the same wok over high heat until exterior develops a rich, caramelized brown crust, about 2-3 minutes. Remove and set aside.
- In the same wok, sauté diced onions, minced fresh ginger, and crushed garlic until fragrant and translucent, approximately 1-2 minutes.
- Add broccoli florets, sliced spring onions, and mangetout (snow peas), stir-frying rapidly to maintain crisp texture and vibrant green color, cooking for an additional 2-3 minutes.
- Whisk sauce ingredients together, creating a glossy, aromatic liquid, then pour into the wok and allow to simmer and thicken for 1-2 minutes.
- Return seared beef to the wok, gently tossing to coat with sauce and warm through, then fold in fresh spinach leaves until just wilted.
- Plate over steamed jasmine or basmati rice, garnish with reserved crispy ginger and a sprinkle of red chili flakes for an extra kick of heat.
Notes
- Slice beef when partially frozen to achieve paper-thin cuts that cook quickly and absorb maximum flavor.
- Crispy ginger matchsticks transform from simple ingredient to crunchy garnish, adding unexpected texture and bold aromatic punch.
- Searing beef at high temperature creates delicious caramelized edges, sealing in juices and developing deep umami characteristics.
- Rapid vegetable stir-frying maintains vibrant colors, crisp textures, and preserves essential nutrients for a healthier meal.
- Sauce reduction concentrates sweet, spicy, and savory elements, coating each ingredient with glossy, intense flavor profile.
- Layering ingredients strategically ensures balanced heat distribution and prevents overcooking delicate components like spinach and tender beef slices.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 850 kcal
- Sugar: 15g
- Sodium: 1800mg
- Fat: 50g
- Saturated Fat: 8g
- Unsaturated Fat: 40g
- Trans Fat: 0g
- Carbohydrates: 80g
- Fiber: 10g
- Protein: 45g
- Cholesterol: 120mg