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Today: June 10, 2026
Today: June 10, 2026

Ginger Beef Stir Fry

Ginger Beef Stir Fry
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 55 mins
Yield: 4 to 6 servings
Nutritional Facts: Show

Nutrition Facts

Per Serving (Serves 6)

Energy320 kcal
Total lipid (fat)21.5 g
Fatty acids, total saturated6.5 g
Fatty acids, total trans0 g
Carbohydrate, by difference9 g
Fiber, total dietary1 g
Sugars, total including NLEA4 g
Protein22 g
Cholesterol78.5 mg
Sodium, Na1079.5 mg
Calcium, Ca43 mg
Iron, Fe2 mg
Potassium, K492.5 mg
Vitamin D (D2 + D3)0 µg

Note: The information shown is estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

A tantalizing dance of flavors, this quick-to-make stir fry will energize your dinner routine with spicy flair and savory depth.

Group

  • 2 tablespoons - unseasoned rice vinegar
  • 5 tablespoons - soy sauce (use gluten-free soy sauce if cooking gluten free)
  • 1 tablespoon - honey
  • 1 tablespoon - peeled, grated fresh ginger
  • 1 teaspoon - chili pepper flakes
  • 1 teaspoon - ground cumin
  • 1 (1 1/4 to 1 1/2 pound) - top sirloin steak
  • 1 tablespoon - cornstarch
  • 2 tablespoons - vegetable oil (preferably peanut)
  • 1 tablespoon - dark toasted sesame oil, optional
  • 3 to 4 - green onions, cut on a diagonal, 1/2-inch apart, including the greens
  • 2 - cloves garlic, thinly sliced
  • 2 to 3 - hot chilies, preferably red serranos, seeded, sliced
  • 1 - 1-inch knob of ginger, peeled, cut lengthwise into matchstick shapes
  • 1/2 cup - loosely packed, chopped cilantro
  1. Step 1 Pop that steak in the freezer for 30 minutes; this trick lets you slice it super thin without the fuss. Grab a sharp knife and go to town slicing it first crosswise into 1/2-inch slabs, then lengthwise into slender strips.
  2. Step 2 Ready the marinade magic. In a medium bowl, blend together the soy sauce, vinegar, ginger, honey, chili flakes, and cumin. Dunk those steak strips in and let them mingle at least 30 minutes, and up to 4 hours, in the fridge for optimal flavor infusion.
  3. Step 3 Create a cornstarch slurry—mix it up with 2 tablespoons of cold water in a small bowl.
  4. Step 4 Crank up the heat on a wok or big frying pan with that vegetable oil (add some sesame oil for bonus taste pop if you want). Pat the beef dry, divide into small batches, and sauté each until just browned outside but still rare inside—no more than 1 minute per batch. Set aside in a bowl.
  5. Step 5 Toss chilies and garlic into the hot pan. Give them a good stir-fry for 30 to 45 seconds. Throw in your ginger sticks and cook another 30 to 45 seconds to ignite those flavors.
  6. Step 6 Bring the beef back to the party, along with the cornstarch mix and those diagonal-cut scallions. Give everything a solid stir and cook for a minute to get it all friendly together.
  7. Step Step 7 Off the heat, stir your cilantro in. Dish up immediately alongside some fluffy steamed white rice. Serve and savor!

Group

  • 2 tablespoons - unseasoned rice vinegar
  • 5 tablespoons - soy sauce (use gluten-free soy sauce if cooking gluten free)
  • 1 tablespoon - honey
  • 1 tablespoon - peeled, grated fresh ginger
  • 1 teaspoon - chili pepper flakes
  • 1 teaspoon - ground cumin
  • 1 (1 1/4 to 1 1/2 pound) - top sirloin steak
  • 1 tablespoon - cornstarch
  • 2 tablespoons - vegetable oil (preferably peanut)
  • 1 tablespoon - dark toasted sesame oil, optional
  • 3 to 4 - green onions, cut on a diagonal, 1/2-inch apart, including the greens
  • 2 - cloves garlic, thinly sliced
  • 2 to 3 - hot chilies, preferably red serranos, seeded, sliced
  • 1 - 1-inch knob of ginger, peeled, cut lengthwise into matchstick shapes
  • 1/2 cup - loosely packed, chopped cilantro

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