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Beef stir-fry with ginger

Beef & ginger stir-fry

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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: per serving
NutrientUnit
kcal349
fat14g
saturates3g
carbs26g
sugars3g
fibre1g
protein33g
salt3.58g
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Ingredients

  • 500g beef rump, trimmed and cut into thin strips
  • 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
  • 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 peanut
  • roughly chopped coriander , to serve

Method

  • STEP 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.

  • STEP 2

    Heat the remaining oil, add the beef and stir-fry over a high heat for 1 min until browned and just cooked through.

  • STEP 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.

  • STEP 4

    Divide between four plates. Scatter with the peanuts, garnish with remaining spring onions and chopped coriander.

Goes well with

Recipe from Good Food magazine, February 2011

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A star rating of 4.5 out of 5.23 ratings
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