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Asian Recipes
Ginger Beef Stir-Fry

Ginger Beef Stir-Fry

with Hoisin, Asparagus, and Basmati Rice

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Tender beef and crisp asparagus are quickly stir-fried with warming ginger and served over flufy basmati rice. Hoisin sauce adds a touch of sweetness and depth of flavour.

Preparation Time30 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 g

Beef Steak

¾ cup

Basmati Rice

170 g


2 unit

Green Onions

2 clove


30 g


1 tsp

Sesame Seeds


2 tbsp

Hoisin Sauce

(ContainsSesame/Sésame, Soy/Soja, Sulphites/Sulfite, Mustard/Moutarde)

2 tbsp

Soy Sauce

(ContainsSoy/Soja, Sulphites/Sulfite, Wheat/Blé)

Not included in your delivery

1 tsp


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2293 kJ
Calories548 kcal
Fat13 g
Saturated Fat4 g
Carbohydrate66 g
Sugar7 g
Protein44 g
Sodium720 mg
Instructionsarrow up iconarrow up icon
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Prep: Wash and dry all produce. In a small pot, bring 11⁄2 cups water (or 3 cups for 4 people) with a large pinch of salt to a boil. Remove the steak from the refrigerator. Mince or grate the garlic. Thinly slice the green onions. Peel and mince 1 tbsp ginger (or 2 tbsp for 4 people.) (TIP: Use a spoon to peel the ginger!)


Cook the rice: Add the rice to the boiling water, cover, and reduce to a low simmer for 15-20 minutes, until tender. Remove from the heat and keep covered until the rest of the meal is ready.


Sear the steak: Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Pat dry the steak with a paper towel. Season the steak on all sides with salt and pepper. Add the steak to the pan and cook for 2-3 minutes per side, until browned but not yet cooked through. Remove from the pan and set aside.


Make the sauce: In a small bowl, combine the garlic, ginger, soy sauce, hoisin, and 2 tbsp water (or 4 tbsp for 4 people.)


Cook the stir-fry: Add the asparagus and scallions to the same pan over medium heat, adding a drizzle of oil if necessary. Cook, tossing for 3-4 minutes, until crisp-tender. While the asparagus cooks, thinly slice the steak against the grain. Add the sliced steak to the pan with the sauce and cook, tossing for 3-4 minutes, until the steak is cooked through and the sauce has thickened. Season with salt and pepper.


Plate: Fluff the rice with a fork. Serve the stir-fry on a bed of basmati rice and sprinkle with the sesame seeds. Enjoy!