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Beef and Ginger Stir Fry

29th Jan 2021

Beef and Ginger Stir Fry



  • 1 tsp. Chinese five-spice herbs
  • 1 tbsp. soy sauce
  • 1/2 lime (juice)
  • 1sp. sugar
  • Salt and pepper
  • 1 tbsp. sunflower oil
  • 500g beef (thighs, lean meat) in thin strips
  • 2 tbsp. sunflower oil
  • 1 clove of finely chopped garlic
  • 300g rice noodles
  • 1 red chili
  • 2 tbsp. ginger
  • 1 stalk lemongrass
  • 100g sugar snap peas
  • 8x baby sweet corn cobs
  • 6 spring onions
  • 1/2 lime (juice)
  • 1/2 lemon zest
  • 2 tbsp. soy sauce
  • 1 red pepper
  • Salt and pepper
  • Spring onions
  • Sugar snap peas
  • Edible flowers


Start by turning the meat in 1 teaspoon of Chinese five-spice and then marinate in 1 tablespoon of soy sauce, the juice of 1/2 lime and 1 tablespoon of sugar.

Place the noodles in a bowl and pour over boiling water. Leave for 5 minutes until soft and then place them in cold water to cool.

While the meat is marinating, heat the Classic Wok to a medium heat and prepare the vegetables. Rinse the chilli and remove the seeds. Leave the seeds in for a hotter version. Peel and finely chop the garlic and grate the ginger or finely dice. Wash the sugar snap peas and baby sweetcorn cobs and cut diagonally.

Heat the 2 tablespoons of oil. Fry the meat until cooked and then fry the vegetables for 5 minutes in smaller batches if required. Add the noodles (which should be soft after being in the water). Flavour the dish with the juice of 1/2 lime, zest of 1/2 a lemon and 2 tablespoons of soy sauce.

Garnish the dish with finely chopped spring onions, finely chopped sugar snap peas and edible flowers.

Lemongrass has a clean, spicy lemon taste without the bitterness of citrus fruit. The dried green stalks also make excellent grill spears for e.g. fish.