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Stir fry beef with ginger and garlic
Stir fry beef with ginger and garlic
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Curtis Stone's quick and delicious stir-fry is a guaranteed hit with the whole family.
Ingredients:
  • 54.60 gm olive oil, divided
  • 450g beef porterhouse steak, fat trimmed, meat sliced into thin strips
  • 1 large red capsicum, julienned
  • 200g green beans, cut diagonally into 3 inch/8cm pieces
  • 2 large shallots, thinly sliced
  • 2 large garlic cloves, finely chopped
  • 20.00 ml fresh ginger, finely chopped and peeled
  • 40.00 ml Chinese rice wine or white wine
  • 42.00 gm soy sauce
  • 40.00 gm water
  • 24.40 gm oyster sauce
  • 3 large spring onions, thinly sliced on an angle
  • 1 tsp sesame oil
  • Fresh coriander leaves, for garnish
  • 6.00 gm toasted sesame seeds
  • SunRice White Long Grain Rice (optional)
Instructions:
  • Preheat a large wok over high heat.
  • Heat the wok until it's sizzling hot, then pour in 1 tablespoon of olive oil and swirl to coat evenly.
  • Place half of the beef into the sizzling pan, cooking it over high heat for approximately 2 minutes until it reaches a juicy medium-rare. Quickly move the beef onto a baking sheet and keep it warm.
  • Bring the wok back to high heat and cook the remaining beef in 1 tablespoon of olive oil. Once done, transfer the beef to a baking sheet to prevent overcooking. (Cooking the beef in two batches ensures a perfect sear.)
  • Wipe the wok clean with a paper towel and place it back on high heat. Add the remaining 1 tablespoon of olive oil and stir-fry the capsicum and green beans for about 3 minutes until slightly softened.
  • Combine shallots, garlic, and ginger in the pan, then sprinkle in the rice wine, soy sauce, water, and oyster sauce. Stir fry for an additional 2 minutes until vegetables are crisp-tender and sauce reduces slightly.
  • Add the beef back to the wok with the spring onions. Stir fry for 1 minute until the beef is heated through.
  • Mix in the aromatic sesame oil and take the pan off the heat.
  • Serve the stir fry in 4 dishes and garnish with fresh coriander leaves and sesame seeds.
  • Serve with steamed rice if desired.

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