This Ginger Beef Stir Fry is one of my favorite quick meals. I slice sirloin into thin strips, soak them in a flavorful marinade of soy sauce, honey, ginger, vinegar, and spices, and then sear the meat in a hot pan until just browned. Aromatic ingredients like garlic, chili, scallions, and cilantro bring bold, fresh flavor. A simple cornstarch slurry thickens the sauce, making it rich and glossy enough to coat every bite. I usually serve it over steamed white rice for a complete meal that’s satisfying, quick, and full of bold, savory-sweet flavor.

Why You’ll Love This Recipe

I love this stir fry because it hits every note—savory, sweet, spicy, and fresh—all while staying light and healthy. The beef cooks in just minutes, and the marinade gives it a deep, complex flavor with almost no effort. I can also mix things up by adding vegetables or changing the spice level depending on what I have in my kitchen. It’s perfect for weeknights when I want a home-cooked meal without spending too long in the kitchen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For The Marinade:

• 2 tablespoons unseasoned rice vinegar

• 5 tablespoons soy sauce (or gluten-free soy sauce)

• 1 tablespoon honey

• 1 tablespoon fresh ginger, peeled and finely grated

• 1 teaspoon crushed red chili flakes

• 1 teaspoon ground cumin

For The Beef Stir Fry:

• 1¼ to 1½ pounds top sirloin steak

• 1 tablespoon cornstarch

• 2 tablespoons vegetable oil (peanut oil works best for high heat)

• 1 tablespoon dark toasted sesame oil (optional, for extra flavor)

• 3 to 4 green onions, cut diagonally into ½-inch pieces

• 2 cloves garlic, thinly sliced

• 2 to 3 red serrano chilies, seeded and sliced thin

• 1-inch knob of fresh ginger, peeled and cut into thin matchsticks

• ½ cup chopped fresh cilantro

For The Cornstarch Slurry:

• 1 tablespoon cornstarch

• 2 tablespoons cold water

Directions

1. Prepare The Steak
   I place the steak in the freezer for about 30 minutes to make it firmer and easier to slice. Then I cut it into ½-inch slices against the grain and slice each piece into thin strips.

2. Marinate The Beef
   In a bowl, I whisk together rice vinegar, soy sauce, honey, grated ginger, red chili flakes, and ground cumin. I add the beef strips, toss to coat well, cover the bowl, and refrigerate for at least 30 minutes or up to 4 hours.

3. Make The Cornstarch Slurry
   I combine 1 tablespoon of cornstarch with 2 tablespoons of cold water in a small bowl and stir until smooth. I set it aside to use later for thickening the sauce.

4. Cook The Beef
   I heat the vegetable oil (and sesame oil if I’m using it) in a large wok or sauté pan over high heat until it’s very hot. I remove the beef from the marinade and pat it dry. Then I cook the beef in small batches—no more than a handful at a time—for about 1 minute per batch, just until browned on the outside but still slightly rare inside. I transfer the cooked beef to a bowl.

5. Stir Fry The Aromatics
   In the same pan, I add the sliced garlic and chilies. I stir-fry them for 30 to 45 seconds until fragrant. Then I add the ginger matchsticks and cook for another 30 to 45 seconds, being careful not to burn them.

6. Combine Everything
   I return the cooked beef to the pan, pour in the cornstarch slurry, and add the sliced green onions. I toss everything together and stir-fry for about 1 more minute, until the sauce thickens and lightly coats the beef.

7. Finish With Cilantro And Serve
   I remove the pan from heat and stir in the chopped cilantro just before serving. I like to serve this dish immediately over hot, steamed white rice, but it also pairs well with noodles or sautéed greens.

Servings And Timing

• Servings: Serves 4 to 6

• Prep Time: 15 minutes

• Cook Time: 10 minutes

• Marinating Time: Minimum 30 minutes (up to 4 hours)

• Total Time: About 55 minutes

Variations

• Add Vegetables: I sometimes add thinly sliced bell peppers, snap peas, mushrooms, or carrots to the pan after stir-frying the aromatics for extra flavor and texture.

• Use Different Protein: This recipe also works well with chicken breast or thighs, or tofu—just adjust the cooking time to avoid overcooking.

• Adjust The Heat: For milder spice, I reduce the amount of chili flakes or use a mild chili like jalapeño. For more heat, I add extra serranos or even a Thai bird’s eye chili.

• Change The Sweetener: I’ve swapped honey for maple syrup or brown sugar when needed, and it still tastes great.

• Gluten-Free Option: I make it gluten-free by using tamari or a certified gluten-free soy sauce.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it gently in a pan over medium heat with a splash of water or broth to keep it moist. Microwaving also works, but I prefer the stove to maintain texture. It’s not ideal for freezing due to the sauce and delicate texture of the beef.

FAQs

Can I use a different cut of beef?

Yes, I’ve also made this with flank steak or skirt steak. The key is to slice it very thinly across the grain so it stays tender.

What if I don’t have fresh ginger?

I’ve used ground ginger in a pinch (about ¼ teaspoon for every tablespoon of fresh), but the flavor won’t be as vibrant. I highly recommend using fresh if possible.

Can I double the recipe?

Absolutely. I just make sure to cook the beef in batches so it sears properly and doesn’t steam. Overcrowding the pan will reduce the quality of the dish.

How do I keep the beef from being tough?

I slice it thin against the grain, marinate it well, and avoid overcooking. Cooking it just until browned on the outside and still slightly pink inside keeps it juicy and tender.

Can I prep this in advance?

Yes. I often slice the beef and prep the marinade in the morning, then cook everything fresh at dinnertime. I can also pre-slice the aromatics and store them in the fridge until I’m ready to cook.

Conclusion

This Ginger Beef Stir Fry delivers bold flavor with minimal effort. I love the tender beef, fragrant aromatics, and rich, slightly sweet sauce. It’s quick enough for weeknights but impressive enough for guests. Once I mastered this base recipe, I started adapting it to whatever I had on hand, making it one of my most versatile go-to meals.