Chilli & Ginger Beef

Honestly there is nothing better than a bit of Irish beef!

Listen I am a beef farmer’s daughter so I’m heavily biased. You might think that I grew up eating beef every day but the reality is far from it. Our family dinners were well balanced by my amazing Mam but beef would have been eaten once a week. Just like all foods, I believe there is a space for every kind of food on your plate, in your week and diet.

The best thing I believe is to eat locally sourced seasonal food as much as possible. That’s why always look out for the Bord Bia approved label on your beef or literally ask your butcher where did this beef come from, they should be able to trace it back to the exact farm.

For more quick and easy midweek dinner fixes try my Aubergine & Carrot Almond Satay and Creamy Mushroom, Spinach & Lentil Chicken dish.

Serves 4.

  • 1 red chilli, de-seeded and diced
  • 1 tbsp fresh ginger, grated
  • 4 cloves garlic, minced
  • 1 tbsp fish sauce
  • 1 tbsp rapeseed oil plus 1 tsp
  • 1 tbsp honey
  • 400g beef steak, thinly sliced
  • 1 red onion, peeled and thinly sliced
  • 1 carrot, coarsely grated
  • 100g broccoli, green beans or mangetout, thinly sliced
  • 100g spinach or kale
  1. Whisk the chilli, ginger and garlic together with the fish sauce, oil and honey in a bowl until well combined.
  2. Add the sliced beef steak and massage the marinade into the steak.
  3. Heat one teaspoon of oil in a large frying pan over a medium heat. Add the red onion and cook until soft through.
  4. Stir through the carrot and broccoli and continue to cook for 3-5 minutes. Remove the veg from the pan.
  5. Return the pan to the heat and increase to high. Add the beef steak and cook for 5 minutes regularly turning. Return the veg to the pan and stir through the spinach or kale until they begin to wilt.
  6. Serve with noodles, rice or any grain of your choice.
Chilli & Ginger Beef; Delalicious; Sinead Delahunty
Happy cooking,
Sinéad
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