Stir-Fried Beef With Ginger and Spring Onion
Make your own Chinese takeaway with this Stir-Fried Beef With Ginger & Spring Onion! Speedy, delicious & allergy-friendly, it's on the table in just 20 minutes!
Servings: 2 -3 big portions
Calories: 380kcal
Equipment
- Wok or frying pan
Ingredients
- 350 g (12.5oz) beef stir fry strips or sirloin/minute steak sliced
- 1 tablespoon cornflour
- 1 thumbsized piece fresh ginger peeled & sliced into matchsticks
- 3 medium spring onions chopped into thirds lengthways
- 1 medium red pepper sliced
- 1 tablespoon vegetable oil
Sauce
- 2 tablespoon oyster sauce
- 3 tablespoon dark soy sauce
- 1 tablespoon cornflour
- 1 tablespoon rice vinegar or Shaoxing rice wine
- 1 teaspoon sugar
- 4 tablespoon water
Instructions
- Slice the beef into thin strips, cutting against the grain. (If using pre-cut strips, skip this bit) then place in a zip lock bag with 1 tablespoon of cornflour. Shake until the beef is coated in the cornflour and leave for 15 minutes to rest while you prepare the other ingredients.
- To make the sauce, in a small bowl, add the oyster sauce, soy sauce, rice wine vinegar/Shaoxing rice wine, 1 tablespoon of cornflour, sugar & water, and whisk until fully combined.
- Peel the ginger and slice it into thin matchsticks, slice the red pepper into thin strips & chop the spring onion into thirds lengthways.
- Heat a wok or frying pan on a high heat and add the vegetable oil.
- When hot, add the beef strips, red pepper & ginger and cook for 2-3 minutes.
- Add the sauce, stir and cook for a further 2 minutes.
- Toss in the spring onion and cook for a further minute until the beef is cooked. Serve immediately.
Video
Notes
How Can I Make This Allergy Friendly?
With a bit of tweaking and a few special ingredients, you can make this dish allergy-friendly.
The great thing is, once you have bought the alternative sauces, they will keep for ages in the fridge, so you can use them again and again. Most of the products you will be able to find in all of the major supermarkets, but you can also buy them on Amazon.
Make It Gluten-Free: You will need to use a gluten-free oyster sauce & swap the soy sauce for tamari sauce instead. Use rice wine vinegar in place of the Shaoxing rice wine.
Make It Soya-Free: Swap the soy sauce for coconut aminos. Check that the oyster sauce is soy-free, as some brands sneak it in.
Make It Fish/Molluscs Free: Use a vegan oyster sauce like this noyster sauce.
Links to the sauces are in the main post above.
Lauren’s Tips
- Slice Against The Grain: When slicing the beef, always cut against the grain to keep it tender. This makes a big difference in texture. If you find slicing the beef tricky, pop it in the freezer for 10-15 minutes to firm it up. It’ll make cutting those thin strips much easier.
- Ginger: Use the back of a teaspoon to easily peel the ginger.
- Prep All Ingredients First – Stir-frying happens fast, so have everything sliced, diced, and ready to go before you start cooking.
- Customise The Veggies – Feel free to swap in other veggies like broccoli, mangetout, or baby corn to add your own twist.
Nutrition
Calories: 380kcal | Carbohydrates: 17g | Protein: 42g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 107mg | Sodium: 2136mg | Potassium: 803mg | Fiber: 1g | Sugar: 4g | Vitamin A: 439IU | Vitamin C: 37mg | Calcium: 81mg | Iron: 4mg
