Garlic Beef Stir-Fry

Storing and Planning Ahead

Keeps in the fridge for up to 2 days. Reheat quickly in a hot pan so that the beef stays tender.

How to Make Garlic Beef Stir-Fry

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Mix the soy sauce, vinegar, cornflour, water and pepper in a bowl and set it beside the hob.

   Mark done

2. Heat half the oil in a wok over high heat until it smokes lightly. Stir-fry the beef in two batches, 2 minutes each, and lift it out.

   Mark done

3. Add the remaining oil and the beans and stir-fry for 3 minutes. Add a splash of water, cover and cook for 2 minutes.

   Mark done Start 3 min timer

4. Add the garlic, ginger and spring onions for 30 seconds, then return the beef, pour in the sauce and toss for 1 minute until glossy.

   Mark done Start 30 sec timer

Worth Knowing

• Slice across the grain; slices cut with it are chewy however briefly they cook.
• Dry the beans after washing; wet beans spit in the oil and steam the beef.
• Take the wok off the heat for a few seconds if the garlic starts to brown.

Good Alongside

Steamed white rice · Rice noodles · Sliced cucumber

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Quick Answers

Garlic Beef Stir-Fry Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.