Beef and ginger stir-fry

Quick, easy and tasty, this beef and ginger stir fry can be served on a bed of Asian greens for a truly satisfying meal.

  • 20 mins preparation
  • 10 mins cooking
  • Serves 4
  • Print


Beef and ginger stir-fry
  • 600 gram beef fillet, thinly sliced
  • 1 tablespoon finely grated ginger
  • 1/3 cup shao hsing wine (chinese cooking wine)
  • 2 tablespoon vegetable oil
  • 1 medium (150g) onion, finely sliced
  • 2 cloves garlic, finely chopped
  • 1/4 cup (60ml) oyster sauce
  • 1 tablespoon soy sauce
  • 1/2 teaspoon sesame oil
  • 4 spring onions, trimmed, cut into lengths
  • steamed asian greens, to serve


Beef and ginger stir-fry
  • 1
    Combine beef, ginger and half the wine in a medium bowl. Toss to coat and set aside.
  • 2
    Heat half the oil in a hot wok until the surface starts to shimmer. Add half the beef and stir-fry for 30 seconds. Remove with a slotted spoon and set aside.
  • 3
    Add remaining oil to wok. Add onion and garlic, and stir-fry until onion is soft.
  • 4
    Return beef to the wok and add remaining wine, oyster sauce, soy sauce and sesame oil. Toss together, then add spring onions. Stir-fry for a further minute.
  • 5
    Serve with steamed Asian greens, if desired.


Not suitable to freeze or microwave. Serve with steamed rice, if liked.

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