Easy Ginger Beef Stir-Fry
Quick and easy ginger beef stir-fry made with thinly sliced beef, fresh ginger, garlic, chili, and green onion. This simple Chinese-style stir-fry comes together in minutes with bold, savory flavor and no extra veggies—perfect for busy weeknights.
If you’re craving a quick and savory stir-fry, this ginger beef stir-fry is as easy—and satisfying—as it gets. Thin slices of tender beef are flash-cooked in a hot wok with fragrant ginger, garlic, chili, and green onion.
No broccoli. No bell peppers. Just bold, gingery beef front and center—just like the dish I had in a tiny restaurant during a trip to China years ago.
This isn’t the Western-style ginger beef with the sweet, sticky glaze and crispy coating (though I’ve got a recipe for that too—check out my Chinese crispy beef). This version is simpler, cleaner, and way faster—just like the kind of dish you’d find in everyday Chinese home cooking.
New to stir-frying? No problem. This one’s made for beginners. A few ingredients, one hot pan, and in about 15 minutes—you’ve got dinner done. Perfect for a busy weeknight meal!
Ingredients and Preparation Tips
Here’s what you need to make this ginger beef stir-fry turn out just right—and a few expert tips to help even first-time stir-fry cooks feel confident in the kitchen.
Beef
The best cuts for stir-frying are naturally tender ones like sirloin, striploin, or flank steak. These cuts cook quickly and soak up flavor beautifully.
👉 Tip: Slice the beef thinly against the grain for tenderness. You can also add a pinch of baking soda to the marinade to help break down the fibers and make the beef extra tender—a trick used by Chinese restaurants!
Ginger
Fresh ginger is essential. I slice it into thin matchsticks so that even when you bite into a piece, it’s mellow, not sharp.
👉 Avoid ground ginger—it just doesn’t deliver the same flavor in a stir-fry. If fresh isn’t available, tubed grated ginger is your next best bet.
Other Aromatics
This dish keeps it simple with garlic, red chili, and green onion. I love green onion, so I use a generous handful—it adds both sharpness and sweetness as it cooks. As for chili, go with something mild like finger-long red chilies to keep the heat balanced and let the ginger shine. Remove the seeds if you want just a hint of spice.
Sauce (Sort of!)
Unlike many stir-fry recipes, this one doesn’t have a separate sauce added at the end. Instead, the beef is marinated in a simple mix of soy sauce, oyster sauce, rice wine, and cornstarch. When you toss the aromatics in at the end, the mixture naturally turns into a light, glossy sauce that clings to every bite of beef. It’s fast, flavorful, and beautifully simple—just how a great stir-fry should be.
How to make Ginger Beef Stir-Fry
Cook the beef. Toss the sliced beef with soy sauce, oyster sauce, rice wine, cornstarch, and a pinch of baking soda. Stir-fry the beef in a hot wok or skillet over high heat until it’s just browned. Transfer to a plate and set aside.
Finnish the stir-fry. In the same wok, stir-fry the ginger, garlic, and chili until fragrant. Add the beef back in along with green onion, and give everything a quick toss to heat through. That’s it—quick, simple, and packed with flavor. Now grab a bowl of rice and dig in!
📌 Stir-Fry Like a Pro: High heat is non-negotiable when it comes to Chinese stir-frying—it’s what gives you that smoky wok flavor and keeps the beef juicy, not soggy. Have everything prepped before you start. This isn’t the moment to be digging through the fridge for that last green onion. Once the wok’s hot, it’s go time!
More Beef Stir-Fry Recipes
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Easy Ginger Beef Stir-Fry
Ingredients
- 1 lb (450 g) beef strip-loin or sirloin steak, thinly sliced against grain
- 1 1/2 inch ginger, sliced into thin matchsticks., see note below.
- 2 garlic cloves , finely chopped
- 1 fresh red finger-long chili, thinly sliced, see note below
- 4 green onion, sliced
- 2 tbsp cooking oil
- 1/4 tsp black pepper
- 1 tsp sesame oil
Beef marinade
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp shaoxing wine, or sweet rice wine (mirin)
- 2 tsp cornstarch
- 1/4 tsp baking soda
- 1 tsp sugar
Instructions
- In a bowl, toss the beef slices with soy sauce, oyster sauce, rice wine, cornstarch, baking soda, and sugar. This quick marinade adds flavor and helps tenderize the meat.
- Heat 1 tablespoon of oil in a wok or skillet over high heat, add the beef and stir-fry until the beef is no longer in pink. Transfer the beef to a plate.
- In the same wok, add a remaining oil and stir-fry the ginger, garlic, and chili until fragrant and softened, about 30-60 seconds. Then return the beef to the pan, add the green onion, and give everything a quick toss to heat through. Sprinkle with pepper and drizzle sesame oil at the end. Serve hot over steamed rice.
Notes
- Slice beef thinly against the grain for a tender texture.
- A pinch of baking soda in the marinade helps soften the beef.
- Use high heat and stir-fry quickly to lock in flavor and moisture.
- Have all ingredients prepped before you start—stir-frying moves fast!
- Fresh ginger gives the best flavor—slice it into thin matchsticks. If you don’t have fresh, use about 2 teaspoons of ginger paste. Avoid ground ginger—it won’t give the same taste or aroma
- For the red chili, remove the seeds if you want less heat. No fresh chili? A pinch or two of red pepper flakes makes a good substitute.
I had a lot of fresh green onion and all the other ingredients on hand (including Thai peppers) so I tried this recipe. Simple and delicious! I will make it again and again.
I can’t wait to try this one, Holly! I just realized I stopped getting email updates from you… I thought you were not posting, but I see new posts, including a post about moving to Buenos Aires?! WHAT?! I have to re-subscribe to see if I get new email!
Hmmm, that is weird. I am sure why you are not getting the email updates. Hopefully you can re-subscribe. Yes, I have moved to Buenos Aires this summer. It is quite different than what I was used to, and communication is difficult since I don’t speak Spanish, but I am enjoying the new adventure.
I love ginger! It adds such wonderful fragrance and flavor.
Looks amazing. I am learning to cook and starting with stir fry. I made a beef stir fry today using your ingredients and a different sauce and it came out great.
Two questions for you:
1) When I cooked my beef the first time I put it in a bowl with my sauce (the recipe included 3/4 water) and then moved it on to the wok (the wok was on the stove at around 7 for about 5 minutes prior). Once it hit the wok, the beef literally burned/boiled and was gone. Is this because I used water in the sauce? The second time I tried it, I kept the wok at a lower temperature and didn’t have this issue but it took 4+ minutes to cook the beef.
2)Is there a specific way to tell when the beef is done, aside from when it is no longer pink? I am not sure if I overcooked it.
Hi Tom
Thanks for your message. It is great that you are learning to cook. It is always challenging at the beginning but your experience will enhance your cooking skill as you try more. Here is my thought on your questions.
1) I am not which recipe you used ask for 3/4 of water in the stir-fry, but if you cook meat with too much moisture, it will steam the meat not fry. And you loose the flavor that comes from the meat to the liquid. Stir-frying requires very high heat within a quick cooking time. Here is a tip to know when to add the meat while you are heating the wok. Heat the wok (or skillet) without the oil on the stove over high heat. (Make sure your skillet is capable enough to hold the high heat) Feel the hotness of the skillet with your hand just a few inches above the skillet. If it feels very hot, add the oil (peanut oil is ideal for a stir-fry), and if the oil get slightly smoky, then it is a good sign to add the meat. Stir-fry as fast as you can. Depends on the thickness of the meat, it should only take a minute or two.
2) If you stir fry the beef for 4 minutes, and I assume they are slices, I think you over cooked it. The easy way to tell when the beef is done in stir-frying is the color. When the pinkish red color turns brown, then it is done. Don’t overcook the beef. It will get tougher. Unlike chicken or pork, beef can be eaten when slightly undercooked. I personally prefer undercooked beef over overcooked beef.
Hope this helps. Keep on cooking! You will get there soon!
Yeah, Holly. Beef is super good. And this is such a quick and yummy beef stir fry. I am almost drooling when I see that little beef slices.
love a good beef stir fry! definitely the perfect weeknight meal and one the members of my household would appreciate. thanks for the idea!
Thanks Thalia. Hope you get to enjoy this dish. It is indeed perfect for a quick weeknight meal.
Oh, this dish looks so flavorful and colorful! Yumminess!
Thanks Julia! I love this dish that I often prepare for my family.
That looks delicious! Will try it soon.
It is indeed easy and quick to prepare. Hope you like it.
I love beef in a stir-fry! This is such a nice, quick meal — and with loads of flavor! Love this — thanks.
The ginger ad such a nice fragrance to this dish. Thanks, John!
Looks amazing and it is so simple! :))
Thanks!