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Sweet Ginger Beef Stir Fry

Yields4 Servings

Check out how to make these Sweet Ginger Beef Stir Fry with Soba Noodles, including our gorgeous Extra Virgin Avocado Oil. Read more here:

Sweet Ginger Beef Stir Fry


1 pack of Silver Fern Farms Beef Stir-Fry
2 tablespoons Olivado Natural Avocado Oil
2 tablespoons fresh grated ginger
2 tablespoons sweet soy sauce
1 tablespoon miso
1 teaspoon dark brown sugar
200g / 7oz buckwheat soba noodles
5 cups good quality beef stock
1 cup light soy sauce or ponzu sauce, plus extra for pan*
3cm / 1in piece fresh ginger, sliced
1-2 garlic cloves, whole
2 spring onions, sliced
3 limes or lemons, juice of
100g / 3.5oz shiitake mushrooms, sliced
To serve, steamed Asian greens like bok choy, steamed edamame beans, sliced chilli, spring onions, thin cucumber strips
and lemon wedges


1. Remove Silver Fern Farms Beef Stir-Fry from fridge and packaging. Season with freshly cracked pepper and 1 teaspoon Olivado Natural Avocado Oil.Allow to rest at room temperature for 10 minutes. Salt the meat just prior to cooking.

2. Mix together the grated ginger, sweet soy sauce, miso, sugar and 2 tablespoons water in a small bowl.Heat a saucepan of water to the boil. Cook noodles for 4 minutes, until tender. Drain. Refresh in warm water.

3. Heat stock in a large pot with soy sauce, sliced ginger, garlic, and spring onions. Bring to a boil, then reduce heat to allow tosimmer. Add the lime or lemon juice and season to taste.

4. Heat a wok or frying pan on a medium to high heat. Add remaining Olivado Natural Avocado Oil and coat the pan. Cook the slices of shiitakemushrooms first, set aside. Drop pieces of the Silver Fern Farms Beef Stir fry into the wok, cook all sides for 2-3 minutes until browned. Add sweet soy sauce mix and quickly toss to coat the meat. When heated through remove from pan and allow to rest for 3 minutes before serving.

5. Place a serving of noodles in four bowls. Top with Silver Fern Farms Stir-Fry Beef and shitake mushrooms. Garnish with steamed Asian greens, edamame beans, chilli, spring onions, cucumber strips and lemon wedges. Pour over the simmering ginger broth and serve hot.

Nutrition Facts

Servings 0

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