Quick & Easy

Ginger beef

This light, flavourful stir fry from the vintage edition of The Australian Women's Weekly Chinese Cooking Class book is tossed in a fragrant Asian sauce and can be ready in no time at all.



1.Trim all fat and sinew from meat; slice meat into 5mm slices. Put meat in bowl, combine with cornflour, oil and soy sauce, mix well and marinate for 20 minutes.
2.Clean, peel and thinly slice green ginger and combine with vinegar, sugar and salt in a separate bowl; marinate for 20 minutes or longer.
3.Heat extra oil in wok or pan, and add meat slices gradually, spreading out in pan. When browned on one side, turn to brown other side; don’t overlap slices or meat will not brown well. Cook quickly, and only until meat is tender, then remove from pan.
4.Cut pepper in half, remove seeds, chop into 2.5cm cubes.
5.Add ginger with liquid to pan with chopped pepper and shallots; cook quickly, stirring for two to three minutes. Return meat to pan, continue cooking for a further minute. Stir constantly. Serve garnished with thinly sliced chilli or sliced shallots.

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