Beef stir-fry with ginger

Beef stir-fry with ginger

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(7 ratings)

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Cooking time

Prep: 20 mins Cook: 10 mins

Skill level

Easy

Servings

Serves 4

Try making this noodle dish to celebrate Chinese New Year

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
349
protein
33g
carbs
26g
fat
14g
saturates
3g
fibre
1g
sugar
3g
salt
3.58g

Ingredients

  • 500g beef rump, trimmed and cut into thin strips
  • 1 tsp Chinese five-spice powder
  • 300g pack ready-cooked rice noodles
  • 1 large red chilli
  • 1 fat garlic clove, chopped
  • 4cm piece ginger, peeled and cut into matchsticks
  • 1 stick lemongrass, trimmed and sliced
  • 2 tbsp sunflower oil
  • 100g sugar snap peas, cut into thin strips
  • 8 baby corn, sliced diagonally
  • 6 spring onions, trimmed and sliced diagonally
  • ½ lime
  • 2 tbsp soy sauce
  • 1 tbsp fish sauce
  • 2 tbsp roasted peanuts
  • roughly chopped coriander, to serve

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Method

  1. Mix the beef and five-spice in a bowl, then set aside to marinate. Soften the noodles in boiling water following pack instructions, drain then set aside. Thinly slice the red chilli, leaving the seeds if you prefer a little extra heat. Mix with the garlic, ginger and lemongrass in a small bowl. Heat half the oil in a wok, add the chilli mixture and stir-fry for 1 min until softened but not coloured. Remove with a slotted spoon and set aside while you cook the beef.
  2. Heat the remaining oil, add the beef and stir-fry over a high heat for 1 min until browned and just cooked through.
  3. Return the chilli mixture to the pan with the sugar snaps, baby corn and half the spring onions. Stir-fry for 1 min more before adding the drained noodles. Mix to thoroughly combine, take off the heat and add a squeeze of lime juice, the soy sauce and fish sauce.
  4. Divide between four plates. Scatter with the peanuts, garnish with remaining spring onions and chopped coriander.

Recipe from Good Food magazine, February 2011

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Comments

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becky606's picture
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Very good recipe, I left out the peanuts and fish sauce because of allergies and added extra soy sauce and lime and it was really tasty. I also used straight to wok noodles. Will make this again.

katielowe's picture
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Nice quick, tasty weekday tea. Used lemongrass from a jar.

kategoudy's picture
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This is a really nice Chinese tasting meal that was relatively quick and easy to prepare - just a bit of chopping! I agree there seems to be an error with the noodles but I just used 300g pre-cooked medium egg noodles and they worked fine. I also didn't have any lemongrass or lime and it still tasted really authentic.
Overall, a pretty good mid-week one bowl meal - give it a go if this is your bag!

bethocallaghan's picture
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I used fresh noodles, again didn't fry them, though found 150g enough for 2 with everything else. ANd I eat alot.

angelstarsew's picture
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Very easy to make and tasty. I cooked some dried noodles and added them once cooked as they were cheaper than the ready cooked ones. would cut the ginger small to ensure it mixes through the whole dish.

kjbutche's picture

I think there is an error in this recipe. It says '300g pack ready-cooked rice noodles' in the ingredients, but then then the method tells you to soak them. Why would you soak ready-cooked noodles?

I suspect the ingredient should be 300g *dried* rice noodles (which also is more suitable quantity for 4).

To make this for two of us I used 300g pre-cooked noodles, 300g beef and around 150g sugar snaps. I did not soak the noodles, I just stirred them straight into the wok.

It was a very nice recipe, I was just irritated because it didn't seem like it had been checked properly.

ashleymanney's picture

Oh nope, I am blind, disregard my last comment :p

ashleymanney's picture

It would be nice if the recipes came with an ingredients list

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