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.

  • 20 mins preparation
  • 15 mins cooking
  • 20 mins marinating
  • Serves 4
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Ginger beef
  • 500 gram fillet steak, in one piece
  • 2 teaspoon cornflour
  • 2 teaspoon oil
  • 1 teaspoon soy sauce
  • 125 gram piece green ginger
  • 2 tablespoon white vinegar
  • 2 teaspoon sugar
  • 1 teaspoon salt
  • 2 tablespoon oil, extra
  • 1 green pepper
  • 6 shallots
  • 1 red chilli


Ginger beef
  • 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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