Stir-Fried Beef with Ginger
A Cantonese ginger beef: thin strips of beef stir-fried hot with sliced ginger, spring onion and a soy-Shaoxing sauce.
Overview
This typically Cantonese dish is one of the quickest and tastiest ways to cook beef. The ginger adds a subtle and fragrant spiciness that enhances without overwhelming the tender beef. Freezing the beef before slicing is essential for uniform, thin strips that cook instantly.
Serves: 4 Prep Time: 15 minutes
Ingredients
Beef (Frozen) & Marinade
- 350 grams rump steak (frozen)
- ¼ teaspoon salt
- 2 teaspoons light soy sauce
- 2 teaspoons dry sherry
- ½ teaspoon sesame oil
- 1 teaspoon cornflour
Aromatics & Sauce
- 1 slice fresh ginger (finely shredded)
- 1 tablespoon oil
- 1 tablespoon Chinese chicken stock
- ½ teaspoon sugar
Method
Stage 1 - Slice & Marinate
- Using a very sharp knife, slice the frozen beef into thin strips.
- Put the beef into a bowl and add the salt, soy sauce, sherry, sesame oil and cornflour.
- Mix well and let the slices steep in the marinade for about 15 minutes.
- Meanwhile, finely shred the ginger slice and set aside.
Stage 2 - Stir-Fry Beef
- Heat a wok or large frying pan and add the oil.
- When very hot and nearly smoking, remove the beef from the marinade using a slotted spoon and stir-fry for about 2 minutes.
- When all the beef is cooked, remove it and wipe the wok clean.
Stage 3 - Build Sauce
- Re-heat the wok.
- Add a little oil and stir-fry the ginger for a few seconds.
- Add the stock and sugar.
Stage 4 - Combine & Serve
- Quickly return the meat to the pan and stir well.
- Turn onto a platter and serve at once.
Notes
- Frozen beef slicing: Freezing beef makes it easier to slice thinly and uniformly. Don't let it thaw completely before slicing.
- High-heat stir-frying: Essential to seal the meat and keep it tender. Don't overcrowd the wok.
- Ginger fragrance: Fresh ginger added late to the cooking preserves its delicate aroma without becoming acrid.
Serving
Serve with: Steamed rice or serve on lettuce with oyster sauce (traditional variation)
Storage
- Best served immediately for optimal texture
- Keeps 1-2 days refrigerated (beef may toughen)
- Not recommended for freezing
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