This is a quick version of ginger beef, great in rice bowls.
Mechanic
Drizzle soy around the edge of the hot wok, not into the centre. It caramelizes briefly as it hits the metal before reaching the meat, adding depth without extra ingredients.
Ingredients
- 680 g ground beef chuck, 80% lean
- 8 cm piece fresh ginger, minced or grated
- 6 cloves garlic, minced
- 1 shallot, minced
- 60 ml (¼ cup) soy sauce
- 2 limes, juiced
- 2 tablespoons sriracha
- 1 tablespoon fish sauce
- 1 tablespoon neutral oil
- kosher salt
- 30 g fresh cilantro, leaves and stems, thinly sliced
- 2 carrots, julienned (optional)
Method
Heat a wok over high heat until very hot. Add oil.
Fry ginger until fragrant, about 1 minute. Add garlic and shallot; cook until softened, another minute.
Drizzle soy around the edge of the wok. Add lime juice. Add beef and break up, cooking until no pink remains and the edges have some colour.
Add fish sauce and sriracha. Toss and reduce briefly until the sauce clings and the mixture looks slightly glossy.
If using carrots, stir-fry them separately until crisp-tender, then toss them in with the beef.
To serve
Over rice or in bowls. Top with sliced cilantro, toasted sesame seeds, and chili oil.
Equipment
- Medium to large carbon steel wok (not non-stick)
Notes
- Adapted loosely from Carla Lalli Music’s “That Sounds So Good.”
- Pre-cooked frozen mince works well: add from frozen, break up as it heats.