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Stir Fried Beef With Ginger And Cucumber


  • 750g lean rump steak
  • 1 medium cucumber
  • 3 tbspns Stone’s Green Ginger Wine
  • 2 tbspns cornflour
  • 2 tbspns soy sauce
  • 1 ¹⁄₄ cups beef stock
  • 2 tbspns olive oil
  • 2 crushed garlic cloves
  • 1 onion, finely chopped
  • ¹⁄₂ level tbspn ground ginger


Cut steak into thin strips. Peel cucumber, cut into 4 and half each piece lengthways. Scoop out all seeds. Then cut cucumber into strips of about 2.5 cm length. Mix a little Stone's Green Ginger Wine with corn flour until it makes a smooth paste, then stir in the rest of the ginger wine, soy sauce and the stock. Using a wok or frying pan, add the oil and fry garlic until it sizzles. Add the steak and stir fry for 5 minutes until the onion is translucent. Add the corn flour mixture slowly to the pab, stirring well. Simmer for 3 minutes until the sauce thickens. Return beef to pan and stir over low heat until heated through. Serve immediately with rice. Serves 4 - A quick, tangy dish with an Asian influence.

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