Ginger Beef Stir Fry
User Reviews
4.8
33 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
451 kcal
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Course
Main Course
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Cuisine
Chinese
Ginger Beef Stir Fry
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Crispy juicy beef, crunchy bell peppers, and tender baby bok choy are tossed in a rich sauce that is sweet, spicy, sour, and peppery. Pair this ginger beef stir fry with a bowl of rice to soak up the deep, arresting flavors of the sauce, and you’ll have a princely takeout favorite with ten times the taste!To make the dish gluten-free, use rice vinegar instead of Chinkiang vinegar, use tamari or coconut aminos to replace the soy sauce, and use dry sherry instead of Shaoxing wine.
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Ingredients
- 1 lb (450 g) flank steak , cut to 1/2-inch thick strips
- 1/3 cup cornstarch
Marinade
- 1 egg , beaten
- 1 tablespoon finely grated ginger
- 1 tablespoon peanut oil (or vegetable oil)
- 1/2 teaspoon salt
Sauce
- 1/3 cup broth (beef, chicken, or vegetable)
- 3 tablespoons Shaoxing wine
- 3 tablespoons soy sauce
- 2 tablespoons Chinkiang vinegar
- 3 tablespoons sugar
- 2 teaspoons cumin powder
- 1 teaspoon red chili pepper flakes
- 1 tablespoon cornstarch
Beef and stir-fry
- 1/3 cup peanut oil
- 3 green onions , chopped
- 2 cloves garlic , thinly sliced
- 1 thumb ginger , sliced
- 1 bell pepper , sliced
- 2 baby bok choy , quartered
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Instructions
Marinate the beef
- Beat the egg in a medium-sized bowl. Add the sliced beef, ginger, vegetable oil, and salt. Mix well and let marinate for 15 to 20 minutes while preparing the other ingredients.
Mix the sauce
- Combine everything for the sauce in a big bowl and mix well.
Stir fry
- When you’re ready to cook, add the cornstarch. Stir to coat the beef, until it forms an uneven coating with a little dry cornstarch left unattached.
- Heat the oil in a large nonstick skillet (or a cast iron paover medium-high heat until hot. Add the beef and spread it into a single layer in the skillet. Separate the beef pieces with a pair of tongs or chopsticks.
- Cook without touching the beef for 2 to 3 minutes, or until the bottom turns golden. Flip to brown the other side, 1 to 2 minutes. Transfer the beef to a big plate and remove the pan from the stove. Let cool for 2 to 3 minutes.
- Place the pan back onto the stove and turn to medium heat. You should still have 1 to 2 tablespoons of oil in the pan. If not, add more.
- Add the green onion, ginger, and garlic. Stir a few times to release the fragrance.
- Add the bell pepper and baby bok choy. Stir and cook for 1 minute.
- Stir the sauce again to dissolve the cornstarch completely. Pour into the pan. Stir and cook until it thickens a bit.
- Add back the beef pieces. Stir to coat the beef with sauce.
- Transfer everything to a plate immediately and garnish with roasted sesame seeds, if using.
- Serve hot over steamed rice as a main dish.
Nutrition Information
Show Details
Serving
4g
Calories
451kcal
(23%)
Carbohydrates
27.3g
(9%)
Protein
31.4g
(63%)
Fat
23.5g
(36%)
Saturated Fat
6.2g
(31%)
Cholesterol
96mg
(32%)
Sodium
920mg
(38%)
Potassium
548mg
(16%)
Fiber
1.3g
(5%)
Sugar
11.3g
(23%)
Calcium
56mg
(6%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 451 kcal
% Daily Value*
| Serving | 4g | |
| Calories | 451kcal | 23% |
| Carbohydrates | 27.3g | 9% |
| Protein | 31.4g | 63% |
| Fat | 23.5g | 36% |
| Saturated Fat | 6.2g | 31% |
| Cholesterol | 96mg | 32% |
| Sodium | 920mg | 38% |
| Potassium | 548mg | 12% |
| Fiber | 1.3g | 5% |
| Sugar | 11.3g | 23% |
| Calcium | 56mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
33 reviews
Excellent
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