Chilli Beef and Ginger…

“A recipe has no soul.

You as the cook,

must bring soul

to the recipe.”

~ Thomas Keller

I find it therapeutic slicing,

chopping and mincing the ingredients for a stir fry. 


The preparation is so worth it,

when the fragrant food is quickly cooked and ready to serve.


Red chillies for a fiery kick and colour.


  • 1 1/2 tbs rice wine vinegar
  • 3 tbs soy sauce
  • 1/2 tbs honey
  • 1/2 tsp chilli pepper flakes
  • 1/2 tsp ground cumin
  • Small piece of ginger, grated


  • 1 ribeye steak
  • 1 tbs cornflour
  • 2 tbs groundnut oil
  • 1 tbs sesame oil
  • 2 spring onions, cut on a diagonal
  • 2 cloves garlic, thinly sliced
  • 2 red chillies, sliced
  • Thumb of ginger, peeled, cut lengthwise into matchstick
  • Fresh coriander leaves


I use a lot of fresh ginger;

I love the spicy aromatic flavour.

I think the ribeye-cut steak is tasty and tender.


  1. Slice the chilled steak lengthwise into strips.
  2. Whisk together the marinade ingredients; the soy sauce, vinegar, grated ginger, honey, chilli flakes, and cumin.
  3. Mix the beef in with the marinade to coat and let it sit for at least 30 minutes, or up to 4 hours, in the fridge.
  4. Mix the cornflour with 2 tablespoons of cold water to make a slurry.
  5. Heat the oil in a wok over high heat until it is nearly smoking.
  6. Working in batches, sauté beef until just brown outside but rare inside, no more than 1 minute. Transfer the beef to a bowl.
  7. Stir fry the chilles and garlic into the pan and stir-fry 30-45 seconds, then add the  ginger and cook for 30-45 seconds more.
  8. Add the beef back to the pan, then the slurry.
  9. Sprinkle in the spring onions and mix everything together  and cook for 1 minute.
  10. Turn the heat off and mix in the coriander leaves.


Cut the spring onions on the diagonal.

Steak first, then the vegetables, then back in with the steak.


I serve this with my Thai Fried Rice and lime wedges.

It really is delicious,

Frances 🌶

16 thoughts on “Chilli Beef and Ginger…

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