Ginger beef stir-fry with lime and herbs recipe

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Ginger beef stir-fry with lime and herbs recipe

This savoury, glazed stir-fry goes quickly once everything hits the pan, so make sure to prep all of your ingredients before the cooking gets underway. If you want to scale up for a bigger crowd or to ensure leftovers, you can double this. But cook the meat in two batches so you don’t sacrifice browning and crisping. (Combine both batches of beef before adding twice the amount of liquids and building the pan sauce.) This is spicy and a little salty since it’s meant to be served with rice and lettuce.

Ingredients

To serve (optional)
  • 4 portions of cooked rice
  • 4 servings of lettuce cups
  • 4 portions of cooked rice
  • 4 servings of lettuce cups
  • 4 portions of cooked rice
  • 4 servings of lettuce cups
For the stir-fry
  • 1 x 7.5cm (3in) piece fresh ginger
  • 6 garlic cloves
  • 1 shallot
  • 2 limes
  • 60 ml soy sauce
  • 2 tbsp sriracha
  • 1 tbsp fish sauce
  • 1 tbsp vegetable oil
  • 680 g minced (ground) beef chuck (80% lean)
  • 1 pinch kosher salt
  • 25 g ) thinly sliced coriander (cilantro), leaves and stems
  • 1 x 7.5cm (3in) piece fresh ginger
  • 6 garlic cloves
  • 1 shallot
  • 2 limes
  • 2.1 fl oz soy sauce
  • 2 tbsp sriracha
  • 1 tbsp fish sauce
  • 1 tbsp vegetable oil
  • 24 oz minced (ground) beef chuck (80% lean)
  • 1 pinch kosher salt
  • 0.9 oz ) thinly sliced coriander (cilantro), leaves and stems
  • 1 x 7.5cm (3in) piece fresh ginger
  • 6 garlic cloves
  • 1 shallot
  • 2 limes
  • 0.3 cup soy sauce
  • 2 tbsp sriracha
  • 1 tbsp fish sauce
  • 1 tbsp vegetable oil
  • 24 oz minced (ground) beef chuck (80% lean)
  • 1 pinch kosher salt
  • 0.9 oz ) thinly sliced coriander (cilantro), leaves and stems

Details

  • Cuisine: Southeast Asian-inspired
  • Recipe Type: Beef
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 10 mins
  • Serves: 4

Step-by-step

  1. If you plan on having rice with this, get that going. If you need to wash and dry your lettuce leaves, do that now.
  2. Peel the ginger and cut it into thin matchsticks; thinly slice the garlic.
  3. Finely dice the shallot and put it in a small bowl or measuring cup. Finely grate the zest of 1 lime into the bowl, then add the juice of both limes – you should have somewhere between 60ml (2fl oz) and 80ml (2fl oz), depending on your limes. Add the soy sauce, sriracha and fish sauce and stir to combine.
  4. Heat a large cast-iron or other heavy-bottomed frying pan over high for 2 minutes. Add the oil and tilt to coat.
  5. Add the minced beef, season with salt and immediately use a wooden spoon or metal spatula to smash it against the pan, at once flattening the meat and breaking it into smaller pieces.
  6. Cook, undisturbed, until the underside is browned and the beef looks juicy on top, 5 minutes.
  7. Add the ginger and garlic, toss to combine and cook, stirring occasionally, until the ginger and garlic are golden and the beef is starting to crisp, 2 minutes more.
  8. Add the lime mixture and cook, stirring, until the sauce has reduced to a light glaze, about 3 minutes.
  9. Turn off the heat and toss in the coriander. Serve with rice and/or lettuce cups for wrapping around the meat, if desired.

This recipe is from That Sounds So Good by Carla Lalli Music (Hardie Grant, £22). Photography ©Andrea Genti and Martin Hyers.

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