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Beef, ginger and spring onion stir-fry recipe

Beef, ginger and spring onion stir-fry recipe

41 ratings

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  • Serves 4
  • 15mins to prepare, 35mins to marinade and 10mins to cook
  • 383 calories / serving
  • Dairy-free


  • 40ml groundnut oil
  • 400g beef rump steak, trimmed of excess fat and cut into thin strips
  • 2 shallots, finely sliced
  • 4 spring onions, sliced
  • 1 inch piece of ginger, peeled and finely chopped
  • 1 tsp caster sugar
  • 2tbsp oyster sauce
  • 2-3tbsp dark soy sauce
  • pinch of chilli flakes
  • 1tbsp coriander leaves, finely chopped
  • 200g short-grain rice, cooked as per package instructions
  • sprig of coriander, to garnish
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

  • Energy

  • Fat

    12g 17%
  • Saturates

    3g 16%
  • Sugars

    3g 3%
  • Salt

    2.3g 38%

of the reference intake
Carbohydrate 42.3g Protein 26.6g Fibre 0.3g


  1. Whisk together the soy sauce, oyster sauce, sugar and chilli flakes in a small mixing bowl. Place the steak strips in a shallow dish and cover with the marinade. Toss to combine well, then cover and chill for 30 minutes.
  2. After marinating, remove from the fridge and allow to come up to room temperature. Sit the beef in a sieve placed over a bowl to drain from the marinade.
  3. Heat the groundnut oil in a large wok over a moderate heat until hot. Stir-fry the beef for 2-3 minutes, then add the shallots, spring onions and ginger. Continue to cook for a further 2-3 minutes, then remove from the heat and sprinkle over the chopped coriander.
  4. Serve with hot rice and garnish the stir-fry with a sprig of coriander.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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