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Ginger Beef Stir Fry
...in your mind.
Ginger Beef Stir Fry

Ginger Beef Stir Fry

Serves 2 - A stir fry is one of my favorite things – because with only a few ingredients they’re easy & they’re quick. And when you add a ton of fresh ginger – they’re also fricking delicious. But heed my warning – making this with powdered ginger is not an acceptable alternative.

Ingredients

  • 2 tablespoons vegetable oil
  • 2 celery stalks, chopped
  • 1/2 red onion, chopped
  • 1/2 yellow onion, chopped
  • 3 tablespoons fresh ginger, finely diced
  • 2 garlic cloves, crushed
  • 1lb lean steak, finely sliced, across the grain
  • 1 tablespoon soy sauce
  • 1 teaspoon chili sauce
  • kosher salt and pepper
  • 1 green onion, finely sliced
  • 4 cups of cooked steam white rice

Directions

  1. Heat a wok with the oil on medium heat add the celery and onions and cook for 5 minutes
  2. Then add the ginger and garlic and cook for 5 more minutes, remove from the wok and put to one side
  3. Don’t wash the wok, put it back on high heat, throw in the beef - keep it moving and make sure they are not all stuck together, cook for 2 minutes or until the pink is just leaving the meat, then throw the veg back in the wok, right at the end of cooking
  4. Stir in the soy and chili sauce, stir
  5. Serve on top of steamed white rice and garnish with kosher salt, pepper and green onions.
Ginger Beef Stir Fry

Ginger Beef Stir Fry

Serves 2 - A stir fry is one of my favorite things – because with only a few ingredients they’re easy & they’re quick. And when you add a ton of fresh ginger – they’re also fricking delicious. But heed my warning – making this with powdered ginger is not an acceptable alternative.

Ingredients

  • 2 tablespoons vegetable oil
  • 2 celery stalks, chopped
  • 1/2 red onion, chopped
  • 1/2 yellow onion, chopped
  • 3 tablespoons fresh ginger, finely diced
  • 2 garlic cloves, crushed
  • 1lb lean steak, finely sliced, across the grain
  • 1 tablespoon soy sauce
  • 1 teaspoon chili sauce
  • kosher salt and pepper
  • 1 green onion, finely sliced
  • 4 cups of cooked steam white rice

Directions

  1. Heat a wok with the oil on medium heat add the celery and onions and cook for 5 minutes
  2. Then add the ginger and garlic and cook for 5 more minutes, remove from the wok and put to one side
  3. Don’t wash the wok, put it back on high heat, throw in the beef - keep it moving and make sure they are not all stuck together, cook for 2 minutes or until the pink is just leaving the meat, then throw the veg back in the wok, right at the end of cooking
  4. Stir in the soy and chili sauce, stir
  5. Serve on top of steamed white rice and garnish with kosher salt, pepper and green onions.