vietnamese ginger beef stir fry
This is not your regular ginger beef stir fry. It's loaded with south east asian flavours. Perfect for when you want to mix things up!
Servings: 2 people
- 12 oz beef - thinly sliced. See note.
- 6 green onions - two inch pieces
- 2 tbsp ginger - julienned
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tsp sesame oil
- 3 tbsp vegetable oil - more or less
- 1 tbsp vietnamese sate sauce - link to recipe in instructions
- 1 tsp coarsely ground black pepper
- cilantro, red chili and sesame seeds - to garnish
Prep your ingredients. Combine the soy, fish sauce and sesame oil in a small bowl. Mix the beef with the black pepper. Julienne the ginger. Cut up the green onion.
Pre-heat your wok or skillet over medium high heat. Add 1 Tbsp vegetable oil. Stir fry 6 ounces of beef. Remove the beef from the pan and add the second Tbsp vegetable oil. Stir fry the remaining beef. Remove the beef from the pan.
Add a bit more oil if needed (you don't need a lot at this point) and add the green onions. Stir fry the onions for 20-30 seconds. Now add the ginger and stir fry for another 20-30 seconds.
Return the beef to the pan and add the soy, fish sauce, sesame oil and vietnamese sate sauce.
Stir to combine. Cook until the beef is warmed through.
Garnish with sesame seeds, minced cilantro and red chili (very optional). Serve with jasmine rice or stir fried rice noodles.
Try top sirloin or striploin for this dish. Get a small roast, partially freeze the beef and slice thinly across the grain. Once you try this technique it will become your go to for any beef stir fry recipe. Works great for bulgogi as well.
You can buy it or better yet you can make vietnamese sate sauce.
Serving: 2servings | Calories: 694kcal | Carbohydrates: 5g | Protein: 31g | Fat: 56g | Saturated Fat: 29g | Cholesterol: 120mg | Sodium: 1467mg | Potassium: 632mg | Fiber: 1g | Sugar: 1g | Vitamin A: 360IU | Vitamin C: 6.8mg | Calcium: 57mg | Iron: 4.1mg