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Ginger beef stir-fry
Ginger beef stir-fry
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Whip up a quick and delicious ginger beef stir-fry in just 30 minutes - perfect for a busy weeknight dinner!
Ingredients:
  • 500g beef stir-fry strips
  • 4cm piece fresh ginger, peeled, cut into matchsticks
  • 65.63 gm light soy sauce
  • 36.40 gm peanut oil
  • 250g mixed mushrooms, sliced
  • 200g sugar snap peas, trimmed
  • 1 bunch Chinese broccoli, stems finely chopped, leaves torn
  • 5 green onions, trimmed, thinly sliced
  • 440g thin egg-style noodles
  • 30.00 ml shao hsing (Chinese cooking wine)
Instructions:
  • In a medium bowl, mix together the beef, ginger, and 2 tablespoons of soy sauce until well coated.
  • 1. Preheat the wok over high heat and add 2 teaspoons of oil, swirling to coat. 2. Stir-fry a third of the beef mixture for 1 minute until browned. Transfer to a bowl. 3. Add another 2 teaspoons of oil to the wok, swirling to coat. 4. Stir-fry half of the remaining beef mixture for 1 minute until browned. Transfer to the bowl. 5. Repeat the process with the last 2 teaspoons of oil and the remaining beef mixture.
  • Pour the rest of the oil into the wok and swirl to coat. Toss in the mushrooms and stir-fry for 2 minutes until tender. Transfer them to a bowl. Add the sugar snap peas and stir-fry for 2 minutes. Throw in the broccoli stems and two-thirds of the onion. Stir-fry for 1 minute until the peas are bright green and slightly charred. Put back the beef and mushrooms into the wok. Add the noodles, broccoli leaves, wine, and the rest of the soy sauce. Stir-fry for 1 to 2 minutes until everything is hot and the leaves have wilted. Sprinkle with the remaining onion and serve.

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