Stir-fried Beef with Ginger and Spring Onion
This slimming friendly Stir-fried Beef with Ginger and Spring Onion tastes like a takeaway, but has far less calories and Weight Watchers Points!
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NutritionPer Serving
- Calories309
- Carbs15g
- Protein30g
- Fat13g
- Saturates5.5g
- Sugars9.5g
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For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!This Stir-fried Beef with Ginger and Spring Onion is the perfect Chinese fakeaway. Beef can be pricey, but you can make this with any meat, or even prawns.
You could even make this Stir-fried Beef with Ginger and Spring Onion with pork if you like. All our recipes are pretty adaptable that way.
Also, you’d probably enjoy this Stir-fried Beef with Ginger and Spring Onion recipe even if you’re not a fan of ginger. When you add the garlic, oyster sauce and soy sauce, the ginger really mellows out. That being said if you like ginger, feel free to add some more!
What diets is this Stir-fried Beef with Ginger and Spring Onion suitable for?
This Stir-fried Beef with Ginger and Spring Onion recipe is suitable if you’re gluten free as long as you swap out the following ingredients for gluten free versions;
- Soy sauce
- Oyster sauce
You could also enjoy this Stir-fried Beef with Ginger and Spring Onion if you’re dairy free.
Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.
You could make this dish vegetarian by swapping out the beef for a meat free alternative like Quorn, and substituting the Oyster Sauce for a vegetarian equivalent.
Do you need any special ingredients to make Stir-fried Beef with Ginger and Spring Onion?
There isn’t much that you need to make this Stir-fried Beef with Ginger and Spring Onion. We used Sirloin steak (with the fat trimmed off of course!) but you could use;
- Rump steak
- Fillet steak – if you’re feeling a bit posh!
- Topside, Silverside or any cheaper cut of beef – slice it as thin as you can, place between two pieces of cling film and whack the hell out of it with a rolling pin.
If you’re not a fan of peppers, then use some other form of low calorie veg. We sometimes add broccoli, carrots, pak choi, or even butternut squash.
There are however some items which will make it far easier to make!
One thing that is essential to make this Stir-fried Beef with Ginger and Spring Onion is rice vinegar.
It’s available from most supermarkets, and we use it a LOT when we cook any Chinese dishes. This is because rice vinegar is the closest thing to Chinese rice wine that you can get without using lots of extra calories.
The last thing that isn’t essential, but will make your life SO much easier is a decent knife. If you’re trying to slim down, you’re probably going to chop and prepare a LOT of vegetables!
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Being chefs we’re a bit obsessed with our knives, but if you can, you should have one good knife.
How many calories are in this Stir-fried Beef with Ginger and Spring Onion?
There are 309 calories in each portion of our slimming friendly Stir-fried Beef with Ginger and Spring Onion. This means it falls into our Everyday Light recipe category. You can find all of our other Everyday Light recipes here.
This Stir-fried Beef with Ginger and Spring Onion is perfect if you’re following a calorie controlled diet and fits well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
Step 1
Spray a large frying pan or wok with low calorie cooking spray and gently heat.
Step 2
Brown the beef on both sides in small batches, you just to colour the beef. DO NOT let it cook through. Set aside.
Step 3
Deglaze the pan with 1 tbsp of rice vinegar and a bit of water. Make sure to get all the beef that is stuck to the bottom. This will give your dish real depth of flavour.
Step 4
Spray the pan with some more low calorie cooking spray and fry the onion, garlic, ginger and mushrooms until the onion is soft.
Step 5
Add the rice vinegar, oyster sauce and soy sauce, cook until it thickens.
Step 6
Add the beef back to the pan along with the chopped spring onions and cook for a further 5 minutes stirring often.
Step 7
Add the peppers and baby corn, cook for a further 2-3 minutes. Serve and enjoy!
What should you serve with Stir-fried Beef with Ginger and Spring Onion?
If you want to serve up Stir-fried Beef with Ginger and Spring Onion, how about one of the options below?
Whatever accompaniment you choose, don’t forget to account for the extra calories and/or other nutritional values.
How do you know when this Stir-fried Beef with Ginger and Spring Onion is cooked?
When cooked the meat will be browned throughout, but not too tough. The vegetables will be softened but still have a little bite.
This should take approx 15 minutes on the hob over a medium heat.
Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.
How long can you keep Stir-fried Beef with Ginger and Spring Onion in the fridge?
Once you’ve put it out, ideally you should eat it within 4 hours.
If you allow any left overs to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Stir-fried Beef with Ginger and Spring Onion in the fridge for approximately 3 days or so.
Can I freeze Stir-fried Beef with Ginger and Spring Onion?
Yes you can! This recipe can be frozen, but please remember to do the following;
- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
Don’t forget to add a label with what it is, and on what date you put it in the freezer!
How do I reheat Stir-fried Beef with Ginger and Spring Onion?
From chilled: Place in a microwave proof container with loosely fitting lid and heat for 4-7 minutes until piping hot.
From frozen: Allow to defrost, and heat covered in the microwave for 3-5 minutes then stir. Cook for a further 5-7 minutes until piping hot.
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Stir-fried Beef with Ginger and Spring Onion
This slimming friendly Stir-fried Beef with Ginger and Spring Onion tastes like a takeaway, but has far less calories and Weight Watchers Points!
-
Prep Time
15 MINS
-
Cook Time
15 MINS
- KCals 309
- Carbs 15G
Instructions
- Spray a large frying pan or wok with low calorie cooking spray and gently heat.
- Brown the beef on both sides in small batches, just to colour the beef. DO NOT let it cook through. Set aside.
- Deglaze the pan with 1 tbsp of rice vinegar and a bit of water. Make sure to get all the beef that is stuck to the bottom. This will give your dish real depth of flavour.
- Spray the pan with some more low calorie cooking spray and fry the onion, garlic, ginger and mushrooms until the onion is soft.
- Add the rice vinegar, oyster sauce, soy sauce and sweetener if using, cook until it thickens.
- Add the beef back to the pan along with the chopped spring onions and cook for a further 5 minutes stirring often.
- Add the peppers and baby corn, cook for a further 2-3 minutes. Serve and enjoy!
Looking for Slimming World Syns or Weight Watchers (WW) Points?
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31 comments
See what others have to say
Linda CraigFriday 6th August 2021
I’m allergic to fish what can I use instead of oyster sauce
HollyMonday 16th August 2021
Hey Linda, hoisin sauce is probably the best substitute for the oyster sauce. Hope that helps!
StevenFriday 19th June 2020
Hi I was just wondering if I’m making a meal that serves 4 people and want to bulk it out to serve more people. If I doubled the ingredients would I have to double the cooking time?
Holly LevellSaturday 20th June 2020
Hi Steven, if you scroll down to the recipe card there are some arrows by serving size where you can alter the portion sizes up or down. You may need to cook for slightly longer but just make sure everything is cooked through. Hope that helps!
Alex LindsaySunday 26th January 2020
Have you any suggestions for vegetarian alternatives to oyster sauce?
Sharon FitzpatrickTuesday 19th May 2020
Hi Alex, you can buy vegetarian oyster sauce that is actually made with mushrooms and no oysters. Mushrooms have a deep, meaty flavour in vegetarian oyster sauce.There are a few brands that make this including Lee Kum Kee Mushroom Vegetarian Stir Fry Sauce which is available in supermarkets. Another is Yuen Chun Vegetarian Oyster Sauce which is available from Amazon. If you can’t get any of these then you could try using hoisin sauce instead as this is usually vegetarian. Hope this helps and thanks for getting in touch.
cherylFriday 24th January 2020
can this be done in the slowcooker if yes how long and high or low please
LisaTuesday 19th May 2020
Hi Cheryl. This recipe uses ingredients and cuts of meat that are best suited to quick methods of cooking so we wouldn’t recommend making this in a slow cooker. Hope this helps!
GinaSaturday 16th February 2019
How this is set out and explains everything is wonderful it makes recipes that you think are difficult look a lot easier to try also the sin values /calories etc. Well done you I really can’t wait till I get my pinch of nom book
HollyFriday 8th February 2019
Made this tonight absolutely loved it – thanks ladies your recipes are amazing keep up the good work , can’t wait for the cookbook xx
MideSaturday 19th January 2019
Can I use chicken instead of beef?
KatherineSaturday 24th November 2018
Is there any other sause instead of oyster sauce that can be used? Or is it key to the flavour?
JulesTuesday 25th September 2018
Made this tonight and it was AMAZING!!!!!!
GailSaturday 8th September 2018
I can’t use oyster sauce as I am celiac. What can I use instead?
KellySaturday 28th July 2018
Tried this last night and its amazing! Do you think you could make it with praen instead or would it spoil the flavour
Lesley BellThursday 7th June 2018
Absolutely delicious can’t wait to try something else – husband is very happy ☺
ChrisFriday 18th May 2018
This is really delicious! Now one of my favourite recipes – I don’t even consider it a ‘diet’ food and prefer over a takeaway everytime. Thanks for the recipe guys.
Deena irvingThursday 10th May 2018
Hi. I cannot print off this recipe. Every time I click the link, it redirects me but the page is blank? X
KateSunday 12th August 2018
I’ve found if you open the document in safari on iPhone it will print ok
Jackie delahuntySunday 6th May 2018
Hi would love to try this, what oyster sauce do u use.
LeanneTuesday 17th April 2018
Hi could halive all ingredients as only have 200g beef. X
Vicki wrightTuesday 7th May 2019
How much lazy ginger would i need to use please?
Emma TMonday 3rd June 2019
Hi Vicki,
A teaspoon should be enough ????
Donna SlackFriday 23rd February 2018
Fantastic could be a great help would love to join
KayleighSaturday 10th February 2018
IS there anything to substitute the rice wine with if we don’t have it?
ClaireSaturday 3rd February 2018
Just made this for our dinner and it was fabulous, well worth the effort and an ideal dinner to share with guests ????
KerrieFriday 2nd February 2018
Hi, Quick question if I may? Lots of your recipes call for Ginger, never really used it before, would the lazy ginger in the jar be ok to use instead, and if so how much? Thx in advance 🙂 x
Ella LanghorneTuesday 2nd January 2018
Hi, not much of a cook but going to give this a go, when you deglaze the pan, what do we do with the liquid? Do we pour it back over the beef? Or do we cook the onions garlic ginger etc in it.
Sorry if this is a really stupid question.
Hari SivyerMonday 20th November 2017
Am I being really blind or do you not say where to add the peppers/garlic/ginger?!
SarahMonday 27th July 2020
When do you add the sweetener??
HollyThursday 13th August 2020
Hi Sarah, add the sweetener in step 5 along with the rice vinegar, oyster sauce and soy sauce. I’ll update this method now thanks for pointing it out.
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