Young Ginger and Red Pepper Stir-Fried Beef

Why people make this dish

Markets in late summer are full of plump, fresh young ginger (zi jiang) — pale, mild, and far less fibrous than mature ginger root. Nourilo loves to pickle it in sugar and vinegar to keep in the fridge, ready to brighten any dish or serve alongside century eggs as a snack. This stir-fry pairs that pickled young ginger with tender beef tenderloin and colourful sweet red pepper — a combination that is as visually appealing as it is delicious. In traditional food therapy, young ginger warms the stomach and stimulates digestive secretions; beef nourishes the spleen and builds strength; and the acidity of the pickled ginger gets the gastric juices going in the best possible way. For anyone who has lost their appetite — whether from long summer heat, stress, or a generally sluggish constitution — this dish is one of Nourilo’s simplest and most satisfying solutions.

Method

1. Slice the beef tenderloin thinly across the grain. Marinate with a little egg white, light soy sauce, and a pinch of cornstarch for 10–15 minutes. This keeps the beef tender when stir-fried.
2. Wash the red pepper, remove seeds, and cut into chunks.
3. Heat oil in a wok over high heat. Add the beef and stir-fry quickly until about 80% cooked (still slightly pink inside). Remove and set aside.
4. Leave a little oil in the wok; add minced garlic and stir-fry until fragrant.
5. Add the red pepper and pickled young ginger; toss over high heat for a minute.
6. Return the beef to the wok; splash in the cooking wine and season to taste.
7. Scatter in the spring onion sections; toss everything together briefly. Plate and serve immediately.

Nourilo’s Tips

• For extra-tender beef: marinate the sliced beef with a spoonful of kiwi fruit juice or another fresh fruit juice for 30 minutes before cooking. The natural enzymes in the fruit break down the protein fibres, resulting in noticeably silkier meat.
• The pickled young ginger keeps very well in the refrigerator and is endlessly versatile — add it to other stir-fries, serve alongside steamed fish, or pair with century egg as a simple appetiser.