Description
This Ginger Beef Stir Fry features tender strips of marinated sirloin seared with garlic, chili, scallions, and fresh ginger, all tossed in a savory-sweet sauce thickened with cornstarch. Served over steamed rice, it’s bold, aromatic, and perfect for weeknights.
Ingredients
- For the Marinade:
- 2 tablespoons unseasoned rice vinegar
- 5 tablespoons soy sauce (or gluten-free soy sauce)
- 1 tablespoon honey
- 1 tablespoon fresh ginger, 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 (or peanut oil)
- 1 tablespoon dark toasted sesame oil (optional)
- 3–4 green onions, sliced diagonally
- 2 cloves garlic, thinly sliced
- 2–3 red serrano chilies, seeded and sliced thin
- 1-inch piece of fresh ginger, cut into thin matchsticks
- ½ cup chopped fresh cilantro
- For the Cornstarch Slurry:
- 1 tablespoon cornstarch
- 2 tablespoons cold water
Instructions
- Freeze steak for 30 minutes to firm, then slice thinly against the grain into strips.
- In a bowl, mix all marinade ingredients. Add beef, toss to coat, cover, and refrigerate for 30 minutes to 4 hours.
- In a small bowl, mix 1 tablespoon cornstarch with 2 tablespoons cold water to make a slurry. Set aside.
- Heat oil (and sesame oil, if using) in a hot wok or large pan over high heat. Pat marinated beef dry and sear in small batches, about 1 minute per batch. Transfer to a bowl.
- In the same pan, stir-fry garlic and chilies for 30–45 seconds until fragrant. Add ginger matchsticks and stir-fry another 30–45 seconds.
- Return beef to pan, add slurry and green onions. Stir-fry for 1 minute until sauce thickens and coats the beef.
- Remove from heat and stir in chopped cilantro. Serve immediately over steamed white rice.
Notes
- Add vegetables like bell peppers, snap peas, or mushrooms for variety.
- Use flank or skirt steak if sirloin is unavailable; slice thinly across the grain.
- Adjust spice level with more or fewer chilies.
- Make it gluten-free by using tamari instead of soy sauce.
- Store leftovers up to 3 days; reheat with a splash of water in a skillet.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1/5 recipe
- Calories: 340
- Sugar: 7g
- Sodium: 820mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg
