Beef with Cilantro Stems

A super-quick stirfry that uses up the stems of cilantro – waste not, want not. I strongly recommend that you look for pastured beef, which is available through many CSAs and at some farmers’ markets – check out what’s available near you at this fantastic site: Not only will the flavor astound you, you’ll be doing something good for the environment and your health!


  • 8 oz beef – the meat is cut very thin and marinated, so you needn’t spend top dollar to get the most tender cut
  • 1 bunch cilantro, leaves removed, some saved for garnish, others used for another dish (such as Cilantro Salad!)
  • 1 T fresh ginger, peeled and cut into fine matchsticks or grated
  • 1 T oil


  • 1 tsp light soy sauce
  • 1 tsp tapioca powder or cornstarch
  • 1/2 tsp sugar (I recommend brown or raw cane sugar)


  1. Rinse and pat the beef dry, cut into 1/8″ thick slices, then cut the slices into 1/8″ wide shreds.
  2. Combine with the marinade ingredients and allow to sit for 20 m.
  3. In the meantime, wash the cilantro stems and the leaves you’ve reserved for garnish.
  4. Cut the stems into 1″ sections.
  5. Heat the oil in the wok, then stirfry the ginger shreds just until they become fragrant.
  6. Add and stirfry the beef shreds until no longer pink.
  7. Add the cilantro stems and stirfry just until tender, approximately 1 m more.
  8. Serve garnished with the reserved cilantro leaves.

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