Stir-Fried Beef with Ginger
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Skip takeout tonight! This sizzling skillet recipe is fresher, faster, and way more flavorful.
Ingredients:
Image credit: Good Food
Ingredients:
- 350g lean beef, cut across the grain into thin slices (you need a quick-cooking cut, such as minute steak)
- 1 lemongrass stalk, trimmed and finely chopped
- 1 tbsp soy sauce
- 2 tbsp fish sauce
- 4 tsp brown sugar
- ½ tsp chilli flakes
- 1 lime, juiced
- 3 tbsp vegetable oil
- 1 green pepper, thinly sliced
- 2 bunches of spring onions, green and white parts separated and finely sliced
- 6 garlic cloves, finely chopped
- 1 tbsp grated ginger
- small bunch of basil, or purple basil, leaves picked and roughly chopped
- cooked rice (about 250g uncooked weight) or cooked rice noodles
- 50g roasted peanuts, roughly chopped
- Marinate the Steak: In a bowl, combine the steak strips with the lemongrass, soy sauce, and half of the fish sauce, sugar, and chili flakes. Refrigerate for at least 20 minutes or up to 6 hours.
- Make the Dressing: Whisk the remaining fish sauce and sugar with the lime juice, the rest of the chili flakes, and 3 tablespoons of water. Set the dressing aside.
- Cook the Steak: Heat 1 tbsp of oil in a large wok or pan over high heat. Stir-fry half of the marinated steak for 2 minutes until cooked, then remove. Repeat with another 1 tbsp of oil and the remaining beef. Set the cooked steak aside and wipe the pan clean.
- Stir-Fry Vegetables: Heat the remaining oil in the pan. Fry the green pepper and the white parts of the spring onion for 2-3 minutes. Add the garlic and ginger and cook for another minute.
- Combine Everything: Return the cooked steak to the pan. Add the reserved dressing and most of the basil leaves, tossing well to coat everything.
- Serve: Divide the stir-fry among bowls with rice or noodles. Garnish with chopped peanuts, the remaining basil leaves, and the green parts of the spring onions.
