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Ginger Beef Stir Fry

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.

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4 servings
Calories: 451 kcal
Course: Main Course
Cuisine: Chinese

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

Instructions

Marinate the beef
    Cup of Yum
  1. 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
  1. Combine everything for the sauce in a big bowl and mix well.
Stir fry
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Add the green onion, ginger, and garlic. Stir a few times to release the fragrance.
  6. Add the bell pepper and baby bok choy. Stir and cook for 1 minute.
  7. Stir the sauce again to dissolve the cornstarch completely. Pour into the pan. Stir and cook until it thickens a bit.
  8. Add back the beef pieces. Stir to coat the beef with sauce.
  9. Transfer everything to a plate immediately and garnish with roasted sesame seeds, if using.
  10. Serve hot over steamed rice as a main dish.

Nutrition Information

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

% 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.