mohamed shili This Ginger Shakin’ Beef is a sticky and tender recipe, which is made with sirloin steak and fresh ginger. It’s the perfect 15-minute meal, ready in a flash for a delicious weeknight dinner.
Ginger Shakin’ Beef Recipe Ingredients
- 300g sirloin steak (ideally 1.5cm thick)
- 4cm piece of ginger
- 1 tablespoon miso paste
- 2 teaspoons runny honey
- 1 tablespoon red wine vinegar
- 2 pak choi (250g)
- Sea salt and freshly ground black pepper
How To Make Ginger Shakin’ Beef
- Render the Fat and Crisp the Ginger: Trim the fat from the sirloin steak and finely slice it. Place the fat in a cold, non-stick frying pan and turn the heat to medium-high. While the fat renders and crisps up, peel and cut the ginger into fine matchsticks. Add the ginger to the pan to crisp up alongside the beef fat.
- Prepare and Cook the Steak: Cut off and discard any tough sinew from the steak, then dice the meat into 3cm chunks. In a bowl, toss the steak chunks with the miso paste until they are well coated.
- Make the Glaze: Once the fat and ginger are crispy, use a slotted spoon to scoop them out of the pan and set them aside. Add the miso-coated steak chunks to the hot pan. Cook for 4 minutes, tossing regularly. Drizzle in the honey and the red wine vinegar and continue to toss for one more minute until the steak is shiny and coated in a sticky glaze.
- Cook the Pak Choi: While the steak cooks, bring a separate small pan of water to a boil. Halve the pak choi and cook it in the boiling water for just 1 minute so it retains some crunch. Drain it well.
- Assemble and Serve: Arrange the drained pak choi on your plates. Spoon the sticky steak and all the pan juices over the top. Finish by sprinkling with the reserved crispy beef fat and ginger.
Recipe Tips
- How to get tender steak? The key is to use a high heat and to cook the steak quickly. Tossing it regularly ensures it gets a good sear on all sides without overcooking the inside. A total of 5 minutes is perfect for tender, juicy beef.
- Why use the beef fat first? Rendering the trimmed beef fat is a fantastic chef’s trick. It creates a flavorful, natural cooking oil for the rest of the dish and the crispy rendered bits become a delicious garnish at the end.
- Can I use a different vegetable? Yes. If you don’t have pak choi, this dish would be equally delicious with quickly blanched tenderstem broccoli, asparagus tips, or bok choy.
- What if I don’t have miso paste? Miso provides a unique, savory, umami depth. If you don’t have it, you could toss the steak in 1-2 teaspoons of soy sauce instead, but the flavor of the final glaze will be different and slightly less complex.
What To Serve With Ginger Shakin’ Beef
This is a fantastic all-in-one meal with the steak and greens. For a more substantial dinner, it is perfectly served with:
- A side of fluffy steamed jasmine rice
- Simple boiled egg noodles
- A sprinkle of toasted sesame seeds on top
How To Store Leftovers
- Best Eaten Fresh: This dish is at its absolute best when it is hot and fresh from the pan, with the steak tender and the pak choi crisp.
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat: Reheat gently in a skillet over a medium-low heat for just a couple of minutes until warmed through. Be very careful not to overcook the steak during reheating.
Ginger Shakin’ Beef Nutrition Facts
- Serving: 1 serving (half of the recipe)
- Calories: 580 kcal
- Carbohydrates: 22g
- Protein: 42g
- Fat: 35g
- Saturated Fat: 14g
- Sodium: 950mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What is u0022Shakin’ Beefu0022?
This is a quick stir-fry method. The name is a nod to the classic Vietnamese dish Bò Lúc Lắc, which translates to u0022shaking beefu0022 and refers to the motion of shaking the wok or pan to toss and cook the beef cubes.
Why is my steak tough?
Tough steak in a stir-fry is almost always the result of overcooking. Because the pieces are small, they cook very quickly over high heat. Stick to the 4-5 minute total cooking time for the most tender result.
Can I use a different cut of beef?
Yes. While sirloin is a great choice for its tenderness and flavor, a well-marbled rump steak or even flank steak (sliced thinly against the grain) would also work well.
Try More Recipes:
- Spicy Beef & Cauliflower Rice Recipe
- Beef Shin Ragu with Creamy Polenta Recipe
- Beef Cheeks in Red Wine Recipe
Ginger Shakin’ Beef Recipe
Course: DinnerCuisine: EuropeanDifficulty: Easy2
10
minutes15
580
kcalA super-fast and flavorful weeknight dinner featuring tender chunks of sirloin steak in a sticky miso-honey glaze, served with crisp pak choi and a crispy ginger topping.
Ingredients
300g sirloin steak
4cm piece of ginger, cut into matchsticks
1 tbsp miso paste
2 tsp runny honey
1 tbsp red wine vinegar
2 pak choi, halved
Directions
- Trim the fat from the steak, slice it finely, and render it in a hot, non-stick pan until crispy.
- Add the ginger matchsticks to the pan to crisp up as well. Remove the crispy fat and ginger and set aside.
- Dice the steak into 3cm chunks and toss it with the miso paste.
- Add the steak to the hot pan and cook for 4 minutes, tossing regularly.
- Drizzle in the honey and red wine vinegar and toss for one more minute until the steak is coated in a sticky glaze.
- Meanwhile, boil the pak choi for 1 minute, then drain well.
- Serve the steak and pan juices over the pak choi, and sprinkle with the reserved crispy fat and ginger.
Notes
- The most important tip for this recipe is to have all your ingredients prepped and ready to go before you start cooking, as stir-frying happens very quickly.
- For the most tender steak, be careful not to overcook it; a total of 5 minutes in the pan is perfect for juicy, medium-rare chunks.
- Using the rendered fat from the steak itself to cook the ginger and the beef is a no-waste trick that adds a huge amount of flavor.
- Don’t over-boil the pak choi; just one minute is all it needs to become tender while still retaining a pleasant, fresh crunch.