Stir-Fried Beef with Ginger
It’s why we love to watch a Thai chef cook at full tilt. The urgency, the barely cooked fresh vegetables, the complexity yet rustic simplicity of flavours and textures and colours as they jump off the plate. The smooth hoppiness of the Tiger beer and its refreshing herbal and citrus notes make it a lovely accompaniment to the earthiness of the beef chilli and ginger of this dish.
4 people
15 minutes
20 minutes
Ingredients
- 30 ml Chicken Stock Cube
- 0.5 dstspn Dark Soy Sauce
- 3 cloves Garlic crushed
- 30 g Mushrooms sliced
- 80 g Onion sliced
- 1 dstspn Oyster Sauce
- 2 dstspn Soy Sauce
- 0.25 tsp Sugar
- 80 g SuperValu Baby Corn halved, par-boiled
- 100 g SuperValu Fresh Ginger
- 80 g SuperValu Peppers sliced
- 480 g SuperValu Quality Irish Beef Fillet Steaks finely sliced
- 3 dstspn SuperValu Sunflower Oil
Method
- Bring the wok to a medium heat, add the oil, garlic and ginger and stir until there is a aroma.
- Add the beef and stir for 2-3 minutes before adding the peppers, onions, shitake mushrooms and baby corn.
- Season with soy sauce, oyster sauce, black soy sauce and sugar.
- Then add some chicken stock, pouring it around the side of the wok and stir for just a minute.
- Do not overcook the vegetables, they should be crunchy.
- Serve with jasmine rice.
