This ginger beef stir fry is simple, super quick and very tasty.
Cook the sliced rump steak quickly over a high heat and you’ll be rewarded with juicy tender beef. It’s much tastier than pre-cut beef stir fry.
The sauce uses just a handful of flavoursome ingredients and thickens up nicely thanks to the cornflour coating the beef.
Brown rice and plenty of greens round out a pretty nutritious meal. Exactly what you need on a busy weeknight!
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This ginger beef stir fry is simple, super quick and very tasty. Brown rice and plenty of greens make it pretty nutritious too. Exactly what you need on a busy weeknight!
Thinly slice beef and season well with salt and pepper. Toss with cornflour until well coated.
Cut broccoli into small florets and microwave for 2 1/2 minutes, until almost tender. Trim ends off beans. Crush garlic. Whisk soy sauce, brown sugar and cooking wine together in a small bowl and stir in garlic and ginger.
COOK STIR FRY
Heat 1/2 tablespoon oil in a large wok on high. Stir fry broccoli and beans until tender and lightly charred. Remove from wok onto a plate.
Heat remaining tablespoon oil in wok and add beef. Stir fry until beef is almost cooked through (2-3 minutes). Reduce heat to medium and stir in soy sauce mixture. Cook for 30 seconds. Add broccoli and beans back to wok and toss to combine.
Microwave rice according to instructions on packet. Divide between warmed serving bowls and top with stir fry. Sprinkle with sesame seeds.
WINE MATCH: An off-dry Riesling.
GLUTEN-FREE OPTION: Use gluten-free cornflour and soy sauce. Make sure cooking wine is gluten-free (or replace with 1 1/2 tablespoons rice vinegar).
INGREDIENT SWAPS / NOTES: If you don’t like beef, you could use thinly sliced pork rump steak or boneless, skinless chicken thighs (you will need to increase the cooking time by about 1 minute). You can use frozen green beans instead of fresh.
STORING AND REHEATING: Easy - store individual portions in containers in the fridge and reheat in the microwave.