Stir-fry beef and ginger

Stir-fried ginger beef with peppers

Category: Main meal | Serves: 2

Prep time: 20 minutes | Cooking time: 10-12 minutes


1 tsp cornflour

4 tbsp water

1 tbsp reduced-sodium soy sauce (use a gluten-free version if making gluten-free)

1 tsp dark soft brown sugar

2-3tsp sunflower oil

175g (6oz) lean rump or fillet steak, cut into thin strips across the grain

1 1/2 tsp Sichuan pepper, crushed

1 small red pepper, deseeded and cut into strips

1 small green or yellow pepper, deseeded and cut into strips

1 carrot, cut into thin matchsticks

55g (2oz) mangetout, trimmed

4 spring onions, chopped

1 fresh red chilli, deseeded and finely chopped

2cm piece fresh root ginger, peeled and cut into thin strips

1 clove garlic, finely chopped

  1. In a small bowl, mix cornflour with water until smooth. Stir in soy sauce and sugar; set aside.
  2. Heat 1 teaspoon sunflower oil in a non-stick wok. Add beef and crushed pepper; stir-fry over a fairly high heat for 3-4 minutes or until beef is browned all over. Using a slotted spoon, transfer beef to a warm plate; set aside.
  3. Carefully add remaining oil to hot juices in wok; heat over a medium heat until hot. Add peppers, carrot, mangetout, spring onions, chilli, ginger and garlic; stir-fry over a medium-high heat for 3-5 minutes or until softened or cooked to your liking.
  4. Return beef and any juices to wok; stir to mix. Add cornflour mixture to wok; stir-fry over a medium heat for 1-2 minutes or until beef is hot.
  5. Serve immediately with cooked rice or noodles (use rice noodles if making gluten-free).

Cook's tips

  • Use lean pork or chicken breast instead of beef.

Nutritional information

Stir Fried Beef Ginger Peppers