This beef stir-fry is a lighter version of the Chinese restaurant classic. Serve this ginger and hoisin-flavoured dish over rice or noodles for a quick weeknight dinner.

Yield: Serves 4.



  • 1/4 cup finely chopped fresh ginger
  • 1 tsp flour
  • 2 tbsp oil
  • 1 lb (0.5 kg) sirloin steak, thinly sliced
  • 3 cloves garlic, finely chopped
  • 2 tbsp soy sauce
  • 1 tbsp hoisin sauce
  • 1 tsp sugar
  • 1/4 tsp red pepper flakes
  • 1/4 cup chopped fresh cilantro, optional


  1. Place ginger in a small bowl and cover with hot water; let stand for 5 minutes. Drain ginger and thoroughly pat dry with paper towels.
  2. Toss ginger with flour. Heat oil in a wok or large frypan over medium heat. Add ginger and stir-fry until golden. Remove ginger with a slotted spoon; set aside.
  3. Add beef to wok and stir-fry until browned, about 5 minutes. Add garlic and stir-fry for 1 minute. Stir in ginger, soy sauce, hoisin sauce, sugar and red pepper flakes. Stir-fry for 1 minute. Stir in cilantro. Serve immediately.
Nutritional analysis per serving:

388 Calories, 24.5 g fat, 35 g protein, 5.1 g carbohydrate, 0.4 g fibre, 589 mg sodium