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Friday, December 9, 2022

Stir fry beef with ginger and garlic recipe

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This beef stir fry with ginger and garlic is tremendous straightforward to make, and won’t take greater than half-hour of your time within the kitchen to organize.

Double the substances for this recipe to make sure that you’ve gotten sufficient beef strips to create scrumptious stir fry beef with ginger and garlic wraps for lunch for your self and your family members tomorrow.

Stir fry beef with ginger and garlic

Recipe of the day: Stir fry beef with ginger and garlic


  • 3 tablespoons olive oil, divided
  • 450g beef porterhouse steak, fats trimmed, meat sliced into skinny strips
  • 1 giant pink pepper, julienned
  • 200g inexperienced beans, reduce diagonally into 8cm items
  • 2 giant shallots, thinly sliced
  • 2 giant garlic cloves, finely chopped
  • 1 tablespoon recent ginger, finely chopped and peeled
  • 2 tablespoons Chinese language rice wine or white wine
  • 2 tablespoons soy sauce
  • 2 tablespoons water
  • 1 tablespoon oyster sauce
  • 3 giant spring onions, thinly sliced on an angle
  • 1 teaspoon sesame oil
  • Contemporary coriander leaves, for garnish
  • 2 teaspoon toasted sesame seeds
  • White lengthy grain rice (non-compulsory)

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  1. Place a big wok over excessive warmth.
  2. As soon as the wok may be very sizzling add 1 tablespoon of olive oil and swirl the wok to coat with the oil.
  3. Add half of the meat and stir fry for about 2 minutes or till the meat is semi-cooked to medium-rare. Instantly switch the meat to a baking sheet and put aside.
  4. Return the wok to excessive warmth and repeat with 1 tablespoon of olive oil and the rest of the meat, then take away to baking sheet. (Working in two batches will permit the meat to sear correctly and transferring the meat combination to a baking sheet will stop it from overcooking.)
  5. Wipe the wok with a paper towel and return the wok to excessive warmth. As soon as sizzling, add the remaining 1 tablespoon of olive oil and stir fry the pink pepper and inexperienced beans for about 3 minutes or till the greens soften barely.
  6. Add the shallots, garlic, and ginger and toss. Then add the rice wine, soy sauce, water and oyster sauce and proceed to stir fry for an additional 2 minutes or till the greens are crisp-tender and the sauce reduces barely.
  7. Return the meat to the wok together with the spring onions. Stir fry for 1 minute or till the meat is heated via.
  8. Stir within the sesame oil and take away from the warmth.
  9. Divide the stir fry amongst 4 serving dishes and sprinkle with the coriander leaves and sesame seeds.
  10. Serve instantly with steamed rice if desired.

This recipe was discovered on style.com.au

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