Ginger & garlic beef stirfry

Ginger & garlic beef stirfry
Serves: 
3 - 4
Preparation Time: 
10 mins
Cooking Time: 
15 mins
Ingredients: 
  • 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
Method: 
  1. Cut the rump steaks into strips.
  2. Mix the cornflour with a good pinch of salt and pepper and toss the steak strips in the cornflour mix.
  3. Heat the oil in a wok or a large frying pan until very hot.
  4. 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.
  5. Use a slotted spoon or tongs to remove the beef from the pan. Place it on a plate with paper towel.
  6. Pour out all but 1 tbsp of oil from the pan, turn the heat down to medium and allow the oil to cool.
  7. Add in the ginger and garlic to the pan and cook for roughly a minute, stir often to avoid burning the garlic.
  8. 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.
  9. Add the crispy beef back to the wok and cook for a further 2 minutes
  10. Turn off the heat and stir in the spring onions
  11. Serve with boiled rice.
Results may vary.