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.