Ginger beef stir fry is a delightful dish. It showcases tender strips of beef. The beef is marinated and quickly cooked with a medley of vibrant vegetables. Everything is tossed together in a savory ginger-soy sauce. The key ingredient, fresh ginger, imparts a warm, zesty flavor, enhancing the rich taste of the beef. Typically, the dish includes colorful bell peppers. It also features crunchy carrots and crisp broccoli or snap peas. These ingredients offer a beautiful contrast in texture and color.
The beef is often sliced thinly against the grain. This allows it to absorb the marinade. The marinade is usually a mixture of soy sauce, garlic, and a touch of sesame oil. This process creates layers of flavor. The beef cooks quickly over high heat and becomes caramelized and tender. Meanwhile, the vegetables keep their freshness and crunch.
Ginger beef stir fry is served over a bed of steamed rice or noodles. It makes for a satisfying meal. This dish combines bold flavors with a wholesome balance of proteins and vegetables. It’s a favorite in many Asian-inspired cuisines and is enjoyed for its quick preparation and vibrant taste.
Juicy tender steak slices and colorful crisp vegetables tossed in delicious homemade stir fry sauce. Super quick, easy and way better than regular takeout!
Ingredients for Ginger Beef Stir Fry
- ▢ 10.5 oz Beef steak ( ribeye, rump, sirloin or tenderloin ) ( about 300 gram )
- ▢ 2 cloves Garlic ( chopped ) about 1 tablespoon
- ▢ 5 slices Ginger ( cut in thin matchstick sizes )
- ▢ ½ Bell pepper
- ▢ ½ Onion ( large sweet/white onion )
- ▢ 3 Spring onion ( cut into 2″ pieces )
- ▢ 1 Fresh chili ( cut thin slices )
- ▢ 3 tbsp vegetable oil
Beef Marinade
- ▢ 1 tsp Corn starch
- ▢ 1 tsp Sesame oil
- ▢ 1 tsp Brown Sugar
- ▢ ¼ tsp Baking soda
- ▢ 1 tsp Light soy sauce
Sauce Mixture
- ▢ 2 tbsp Oyster sauce
- ▢ 1 tbsp Light soy sauce
- ▢ 1 tbsp Vinegar ( Rice vinegar or regular white vinegar )
- ▢ 1 tsp Brown Sugar
- ▢ 1 tsp Corn starch
- ▢ ¼ tsp pepper
Instructions for Making Delicious Ginger Beef Stir Fry
- Prepare all the vegetables buy cut them into thin slices and cut the beef steak into thin slices. Cut the beef against the grain to achieve the tender result.
- Marinade the beef slices with corn starch, sesame oil, sugar, baking soda and light soy sauce. Mix it well with hand and set aside for at least 10 to 15 minutes.
- Add the oyster sauce and light soy to a small mixing bowl. Then add the sesame oil, sugar, corn starch, white pepper, and rice vinegar. Mix well until sugar and corn starch dissolve in the sauce and set aside.
- Heat the large wok/pan over medium-high heat. Drizzle 2 tablespoons of vegetable oil. Sear the beef for 2-3 minutes, then stir through and cook for another 1-2 minutes.
- Push the beef to one side of the pan. Drizzle 1 tablespoon of oil. Add the onion, ginger, and garlic. Stir fry for a few seconds.
- Follow with the pepper slices and continue cook for another 1-2 minutes. Pour the sauce mixture in.
- Add the spring onions and toss well to combine all ingredients and sauce evenly.
- Remove from heat and transfer to serving plate. Garnish with fresh ginger shredded or chopped spring onions.
- Serve over hot steamed rice, fried rice or noodles.
Video
Notes and Tips for Making Ginger Beef Stir Fry
Notes:
- Choosing the Beef: Use cuts like flank steak, sirloin, or ribeye for the best results. These cuts are tender and flavorful when sliced thinly.
- Marinating Time: A quick marinade of 15 – 30 minutes is effective. Allowing the beef to marinate longer, up to a few hours, can enhance the flavor even more.
- Vegetable Varieties: Feel free to modify the vegetable mix based on your preferences or what’s in season. Common choices include bell peppers, carrots, broccoli, snap peas, and mushrooms.
- Sauce Adjustments: If you prefer a sweeter stir fry, add a touch of honey or brown sugar to the sauce. For a spicier kick, include red pepper flakes or sliced chili peppers.
Tips:
- High Heat Cooking: Use a wok or large skillet over high heat to quickly stir fry the ingredients. This helps to keep the color and crunch of the vegetables.
- Batch Cooking: If making a larger batch, cook the beef and vegetables in batches. This prevents overcrowding the pan. Overcrowding can lead to steaming instead of frying.
- Stirring Technique: Keep the ingredients moving in the pan to make certain even cooking and to prevent burning.
- Serving Suggestions: Serve your ginger beef stir fry over a bed of jasmine rice, brown rice, or noodles. You can also garnish with chopped green onions and sesame seeds for added flavor and presentation.
- Meal Prep: This dish can be made ahead of time and stored in the refrigerator for 3-4 days. Just reheat gently in a pan or microwave before serving.
By adhering to these notes and tips, you’ll guarantee a delicious ginger beef stir fry. It will be satisfying, full of flavor, and nutritious! Enjoy your cooking!
Ginger Beef Stir Fry
Ginger beef stir fry is a flavorful dish that combines tender strips of marinated beef with colorful, crunchy vegetables, all tossed in a zesty ginger-soy sauce. With its quick preparation and bold flavors, this dish offers a satisfying balance of protein and freshness, making it a favorite for weeknight dinners. Served over rice or noodles, it’s a delicious way to enjoy a taste of Asian cuisine at home. Perfect for those seeking a tasty, quick meal that doesn’t compromise on quality or taste!
Ingredients
- 10.5 oz Beef steak (ribeye, rump, sirloin or tenderloin) (about 300 gram)
- 2 cloves Garlic (chopped) about 1 tablespoon
- 5 slices Ginger (cut in thin matchstick sizes)
- ½ Bell pepper
- ½ Onion (large sweet/white onion)
- 3 Spring onion (cut into 2" pieces)
- 1 Fresh chili (cut thin slices)
- 3 tbsp vegetable oil
Beef Marinade
Sauce Mixture
Instructions
- Prepare all the vegetables buy cut them into thin slices and cut the beef steak into thin slices. Cut the beef against the grain to achieve the tender result.
- Marinade the beef slices with corn starch, sesame oil, sugar, baking soda and light soy sauce. Mix it well with hand and set aside for at least 10 to 15 minutes.
- Add the oyster sauce and light soy to a small mixing bowl. Then add the sesame oil, sugar, corn starch, white pepper, and rice vinegar. Mix well until sugar and corn starch dissolve in the sauce and set aside.
- Heat the large wok/pan over medium-high heat. Drizzle 2 tablespoons of vegetable oil. Sear the beef for 2-3 minutes, then stir through and cook for another 1-2 minutes.
- Push the beef to one side of the pan. Drizzle 1 tablespoon of oil. Add the onion, ginger, and garlic. Stir fry for a few seconds.
- Follow with the pepper slices and continue cook for another 1-2 minutes. Pour the sauce mixture in.
- Add the spring onions and toss well to combine all ingredients and sauce evenly.
- Remove from heat and transfer to serving plate. Garnish with fresh ginger shredded or chopped spring onions.
- Serve over hot steamed rice, fried rice or noodles.
Notes
- High Heat Cooking: Use a wok or large skillet over high heat to quickly stir fry the ingredients. This helps to keep the color and crunch of the vegetables.
- Batch Cooking: If making a larger batch, cook the beef and vegetables in batches. This prevents overcrowding the pan, which can lead to steaming instead of frying.
- Stirring Technique: Keep the ingredients moving in the pan to guarantee even cooking and to prevent burning.
- Serving Suggestions: Serve your ginger beef stir fry over a bed of jasmine rice, brown rice, or noodles. You can also garnish with chopped green onions and sesame seeds for added flavor and presentation.
- Meal Prep: This dish can be made ahead of time and stored in the refrigerator for 3-4 days. Just reheat gently in a pan or microwave before serving.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 535Total Fat: 34gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 97mgSodium: 1233mgCarbohydrates: 27gFiber: 3gSugar: 6gProtein: 31g
**Nutritional information on HRCookery is provided as a courtesy. We can't guarantee the accuracy of the nutritional information given for any recipe on the site. these figures should only be considered as estimates.
