Serving Suggestions

If you’re wondering what to serve with this recipe, I’ve pulled together some of my favorite ideas so you can mix and match sides and drinks to make it a complete meal.

What to eat with Beef with Ginger and Spring Onions

This saucy stir fry is perfect with rice. My kids like it with fried rice, but I prefer plain white rice. You could also serve it over some plain or fried noodles.

If you want extra veggies, then stir-fried Asian greens like bok choy, choy sum or Chinese broccoli are all delicious, especially if cooked quickly with sliced garlic and a splash of soy or oyster sauce. You can also do the same with broccolini or snow peas.

What to drink with Beef with Ginger and Spring Onions

This Stir Fry Beef with Ginger and Spring Onion has some bold flavours, the savour umami of the beef and sauce, the zing of ginger and the mild onion sweetness of the spring onions. So you want a wine that can compliment those flavours without overpowering them.

If you are looking a white wine then an off-dry Riesling is a classic match for gingery stir fries. The hint of sweetness balances the heat of the ginger, while the acidity cuts through the richness of the beef and sauce. A crisp Spanish Albariño with citrus and saline notes works well if you want a fresh dry wine.

If you prefer red wine, then a Gamay has fresh acidity and a fruity brightness that works well with the pepperiness of the ginger and spring onion. In summer I like to serve it chilled.
Or for something different, if you can find it, a light juicy Zweigelt from Austria is a wonderful choice for this stir fry. It has sweet cherry notes and a bright freshness that balances the dish perfectly.

If you like a cocktail then my Lychee Martini is a delicate, slightly floral cocktail that compliments the aromatic zingy ginger and adds a lovely sweetness to balance the savouriness of the dish. If you aren’t a fan of sweeter cocktails then a Whiskey and Soda over ice with a twist of lemon, has a nice warmth to it that goes well with the ginger.