Beef, ginger and spring onion stir-fry recipe
A classic Chinese takeaway dish, this beef, ginger and spring onion stir-fry is coated in a thick and sticky soy and oyster sauce, served on fluffy white rice and garnished with fresh coriander leaves. Enjoy as a Friday night fakeaway or as part of your Lunar New Year celebrations.
See method- Serves 4
- 15mins to prepare, 35mins to marinade and 10mins to cook
- 383 calories / serving
- Dairy-free
Ingredients
- 40ml groundnut oil
- 400g beef rump steak, trimmed of excess fat and cut into thin strips
- 2 shallots, finely sliced
- 4 spring onions, sliced
- 1 inch piece of ginger, peeled and finely chopped
- 1 tsp caster sugar
- 2tbsp oyster sauce
- 2-3tbsp dark soy sauce
- pinch of chilli flakes
- 1tbsp coriander leaves, finely chopped
- 200g short-grain rice, cooked as per package instructions
- sprig of coriander, to garnish
Each serving contains
- Energy
- 1610kJ 383.0kcal
- Fat
- 12g
- Saturates
- 3g
- Salt
- 2.3g
- Sugars
- 3g
of the Reference intake
Carbohydrate 42.3gProtein 26.6gFibre 0.3g
Method
- Whisk together the soy sauce, oyster sauce, sugar and chilli flakes in a small mixing bowl. Place the steak strips in a shallow dish and cover with the marinade. Toss to combine well, then cover and chill for 30 minutes.
- After marinating, remove from the fridge and allow to come up to room temperature. Sit the beef in a sieve placed over a bowl to drain from the marinade.
- Heat the groundnut oil in a large wok over a moderate heat until hot. Stir-fry the beef for 2-3 minutes, then add theshallots, spring onions andginger. Continue to cook for a further 2-3 minutes, then remove from the heat and sprinkle over the chopped coriander.
- Serve with hot rice and garnish the stir-fry with a sprig of coriander.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
