Beef stir-fry with ginger

Beef stir-fry

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(12 ratings)

Prep: 20 mins Cook: 10 mins


Serves 4

Try this quick and easy stir-fry using lemongrass, ginger and chilli to pack a punch. Cook everything in just one pan and enjoy as a midweek meal

Nutrition and extra info

Nutrition: per serving

  • kcal349
  • fat14g
  • saturates3g
  • carbs26g
  • sugars3g
  • fibre1g
  • protein33g
  • salt3.58g
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  • 500g beef rump, trimmed and cut into thin strips



    The classic cut of meat for a British Sunday roast, beef is full of flavour, as well as being a…

  • 1 tsp Chinese five-spice powder
  • 300g pack ready-cooked rice noodle
  • 1 large red chilli
  • 1 fat garlic clove, chopped
  • 4cm piece ginger, peeled and cut into matchsticks



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 stick lemongrass, trimmed and sliced
  • 2 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 100g sugar snap peas, cut into thin strips
  • 8 baby corn, sliced diagonally
  • 6 spring onions, trimmed and sliced diagonally
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • ½ lime



    The same shape, but smaller than…

  • 2 tbsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 1 tbsp fish sauce
    Fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

  • 2 tbsp roasted peanut
  • roughly chopped coriander, to serve


  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.

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Comments, questions and tips

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16th Nov, 2016
Great mid week recipe.
11th May, 2016
Really nice, simple recipe. I think you could easily go twice as much ginger though if you like the beef and ginger combo
8th Jan, 2013
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.
28th Feb, 2011
Nice quick, tasty weekday tea. Used lemongrass from a jar.
16th Feb, 2011
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!
4th Feb, 2011
I used fresh noodles, again didn't fry them, though found 150g enough for 2 with everything else. ANd I eat alot.
Sarah Jones
28th Jan, 2011
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.
23rd Jan, 2011
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.
19th Jan, 2011
Oh nope, I am blind, disregard my last comment :p
19th Jan, 2011
It would be nice if the recipes came with an ingredients list
26th Jul, 2017
My wife is seafood allergic. Is it necessary to use the fish sauce? Are there suitable substitutes?
goodfoodteam's picture
31st Jul, 2017
We'd suggest leaving it out. You can add a dash more soy and lime if you feel the flavour needs intensifying.
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