Courtesy Donna Hay

Beef and Ginger Stir Fry is an easy to prepare Donna Hay creates mouth watering dishes that are easy to prepare and are beautifully presented. Let her inspire you for your next dinner party.




1 tablespoon vegetable oil

l tablespoon finely grated ginger

2 cloves garlic, crushed

2 x approximately 12 ounces of flank steak of (300g rump steaks), trimmed and thinly sliced

4 green onions (scallions), sliced

1 red capsicum, sliced (you can substitute chili pepper, as capsicum is 100% pure juice from the hot red chile pepper)

2 tablespoons soy sauce

¼ cup (60ml) chicken stock

cooked rice noodles, to serve

¼ cup (60ml) coriander (cilantro) leaves, to serve



Heat the oil in a wok or frying pan over high heat. Add the ginger and garlic and cook for 1 minute. Add the beef and cook, in batches, for 2–3 minutes or until browned. Add the green onion, capsicum, soy sauce and stock and cook for 2–3 minutes or until capsicum is tender. Add noodles, toss to combine and top with coriander to serve.



Donna Hay has shared several great recipes on The Gourmet Review. She is a gifted food editor from Australia and author of l8 cookbooks, a magazine with over 7 million readers weekly and her photography, as well as recipes, are inspiration.


– The Gourmet Review




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