Ginger Beef & Green Bean Stir-fry
Clock Image
Prep: 15 mins
Cook: 15 mins
Let's wok and roll. It's time for a beefy, beany, mushroomy stir-fry served up with a scoop of fluffy rice.
This recipe is a:
See this week's box.
Recipe Box Recipe Main Image
660 kcal
(per portion)
Ingredients you'll need
  • 12g dried porcini
  • 200g white basmati rice
  • 1 garlic clove
  • A thumb of ginger
  • 200g portobello mushrooms
  • 200g French beans
  • 250g beef stir-fry strips
  • 2 tbsp brown rice vinegar
From your kitchen
  • 75ml + 400ml boiling water
  • Sea salt
  • 1 tbsp + 1 tsp sunflower,
  • rapeseed or olive oil
  • Freshly ground pepper
Step by step this way
  • 1.

    Place the dried porcini in a small bowl. Pour over 75ml boiling water and set aside to soak.

  • 2.

    Place the rice in a pan and cover with 400ml boiling water. Add a pinch of salt. Cover and simmer over a medium heat for 8 mins till the water is absorbed. Without removing the lid, take off the heat and set aside to steam in the pan for a further 5-10 mins. The rice will keep warm in the pan.

  • 3.

    While the rice cooks, peel and crush or finely chop the garlic. Peel the ginger and cut into thin sticks. Slice the portobello mushrooms. Trim the beans and halve them.

  • 4.

    Heat 1 tbsp oil in a wok or large frying pan for 1 min. Add the beef and stir fry for 2-3 mins till browned. Add the garlic and ginger. Stir fry for 30 secs, then remove everything from the pan.

  • 5.

    Add 1 tsp oil to the pan. Add the portobello mushrooms. Stir fry for 4-5 mins over a high heat till softened.

  • 6.

    Drain the porcini, reserving the liquor. Add the porcini to the pan and stir fry for a further 2 mins. Add the beans and stir fry for 1 min, then add the reserved porcini liquor. Cook for 1 min till the beans are almost tender – they should still have some bite. Return the beef and warm through for 2-3 mins.

  • 7.

    Remove the wok from the heat. Drizzle in 2 tbsp vinegar. Taste and season with salt and pepper. Fluff the rice. Serve the stir-fry in warm bowls with the rice.

  • 8.

This recipe is from