Ginger & garlic beef stirfry
Serves: 3-4 | Preparation Time: 10 mins | Cooking Time: 15 mins
- 400g Farm88 yearling beef rump steak
- 5 tbsp vegetable oil
- 1.5 tbsp cornflour
- Pinch of salt & fresh black pepper
- ½ cup soy sauce
- ¼ tsp black pepper
- 4 packed tbsp light brown muscavado sugar (you can substitute with demerara or brown sugar)
- 1/3 cup water
- 1 tbsp minced ginger
- 3 cloves garlic, minced
- 4 spring onions, sliced
- Cut the rump steaks into strips.
- Mix the cornflour with a good pinch of salt and pepper and toss the steak strips in the cornflour mix.
- Heat the oil in a wok or a large frying pan until very hot.
- Cook the steak strips in the oil (turning occasionally) until very dark and crispy. You may need to do it in 2 batches. Don’t keep moving the meat around the pan or it won’t achieve a dark crunchy coating.
- Use a slotted spoon or tongs to remove the beef from the pan. Place it on a plate with paper towel.
- Pour out all but 1 tbsp of oil from the pan, turn the heat down to medium and allow the oil to cool.
- Add in the ginger and garlic to the pan and cook for roughly a minute, stir often to avoid burning the garlic.
- Now add in the soy sauce, pepper, sugar and water. Give it a good mix and turn up the heat and bring to the boil. Simmer for 2-3 minutes.
- Add the crispy beef back to the wok and cook for a further 2 minutes
- Turn off the heat and stir in the spring onions
- Serve with boiled rice.