Easy Ginger Beef Stir-Fry

Ginger beef stir-fry plated with steamed rice for a quick and easy Asian dinner.

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.

Course Dinner, Lunch, Main Course

Cuisine Chinese

Diet Diabetic, Gluten Free, Kosher, Low Lactose

Keyword beef ginger stir-fry, beef stir-fry, Chinese ginger beef, ginger, green onion, quick, quick dinner, stir-fry

Prep Time 10

Cook Time 5

Servings

Calories 340

Author Hyegyoung K. Ford

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.

Nutrition