This ginger beef stir-fry is filled to the brim with tender beef, velvety sauce, and tons of tender-crisp veggies. It makes for a perfect weeknight dinner.
I love a good beef stir-fry recipe, and this ginger beef stir-fry is a new favorite in my house. Mix and match the vegetables or swap the protein, this recipe’s versatility makes it a weeknight winner.
What you need for this easy ginger beef stir-fry:
The beauty of this dish is that you can grab just about any vegetable you have in your fridge and throw it in the stir-fry. Here’s what I used:
- Protein: As the name suggests, I used beef. But don’t let that limit you! You can use sliced pork, chicken, or peeled and deveined shrimp instead. If you keep vegetarian, try this with sliced seitan or even cubed tofu. The beef marinates for about 15–20 minutes in a mixture of cornstarch, soy sauce, white pepper, minced ginger, sesame oil, and Shaoxing wine
- Vegetables: You need about 4 cups of vegetables. I used mushrooms, sliced bell peppers, broccoli, snow peas, and shredded carrots. Try it with shredded cabbage, sugar snap peas, or baby corn.
- Aromatics: To make this stir-fry even tastier, I add minced aromatics, including shallots, garlic, Thai chili pepper, scallions, and ginger.
- Sauce: The sauce is so simple! You need just water, cornstarch, Shaoxing wine, oyster sauce, soy sauce, brown sugar, and sesame oil.
How to cook the stir-fry:
- Step 1: Before doing anything, marinate the beef! Make sure you slice the beef against the grain into thin strips. Combine the marinade ingredients in a bowl and then pour over the beef.
- Step 2: While the beef marinates, prep all the vegetables, aromatics, and the sauce. Keep the mushrooms together and all the vegetables you want to be tender-crisp together in another bowl. Keep the aromatics in a bowl separate from everything else. Whisk everything together for the sauce and set it aside.
- Step 3: Now it’s time to fry! Start by cooking the mushrooms until nicely browned. Remove them from the skillet and set aside. Then, cook all the remaining vegetables until just tender-crisp, about 5 minutes. Add the aromatics to the skillet and cook until just fragrant.
- Step 4: Cook the beef! Add the beef to the skillet and cook until just barely cooked through.
- Step 5: Finish it up! Pour in the sauce and bring to a boil. As soon as it thickens, pour in all your vegetables and toss to coat. Turn off the heat, and you’re ready to serve!
What to serve with this stir-fry:
I served the stir-fry with white rice. Try it with noodles, brown rice, or cauliflower rice.
I hope you love this recipe as much as I did! Please leave a comment below to tell me what you think.
Easy Ginger Beef Stir-Fry
Velvety sauce, tender beef, and perfectly crisp veggies make this stir-fry a weeknight winner.
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Servings: 4
Calories: 497kcal
Equipment
- Large skillet or wok
Ingredients
Beef:
- 1 pound top sirloin, cut into thin slices against the grain; or use flank steak or ribeye
- 1 tablespoon cornstarch or sweet potato starch
- 1½ tablespoons light soy sauce
- 1½ tablespoons Shaoxing wine
- 2 teaspoons minced ginger
- ½ teaspoon white pepper
- ½ teaspoon sesame oil
- 1 tablespoon neutral oil, plus more as needed
Vegetables:
- 1 cup sliced shiitake or cremini mushrooms
- 3 cups mixed vegetables, such as broccoli florets, shredded or small-diced carrots, snow peas, sliced bell peppers, or shredded cabbage
- 1 tablespoon neutral oil, plus more as needed
- Salt to taste
Aromatics:
- 1 small shallot, peeled and minced
- 3 cloves garlic, peeled and minced
- 2 teaspoons minced ginger
- 1 Thai chili, trimmed and minced; optional or use a pinch of crushed red pepper
- 2 scallions, trimmed and minced
Sauce:
- ⅔ cup water or beef stock
- 1 tablespoon cornstarch or sweet potato starch
- 1½ tablespoons brown sugar
- 2 tablespoons oyster sauce
- 1 tablespoon light soy sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon sesame oil
For serving:
- Cooked white rice or cooked noodles
- Sesame seeds
- Minced scallion greens
Instructions
Marinate the beef:
- Whisk together the cornstarch, soy sauce, Shaoxing wine, minced ginger, white pepper, and sesame oil in a bowl. Whisk until no lumps remain, and add the beef. Toss to coat and transfer to the refrigerator for 15–20 minutes.
Prepare the aromatics and vegetables:
- As the beef marinates, prepare all vegetables and aromatics. Keep the mushrooms in one bowl, the mixed vegetables in a separate bowl, and the aromatics in another bowl.
Prepare the sauce:
- Whisk together the sauce ingredients in a small bowl until no lumps remain. Set aside.
Cook the vegetables:
- Heat 1 tablespoon neutral oil in a wok or large skillet over medium-high heat. Add the mushrooms and cook for 8–10 minutes until golden brown. Season with a sprinkle of salt and transfer back to their bowl.
- If the skillet is dry, add another drizzle of neutral oil over medium-high heat. Add the mixed vegetables and spread them into an even layer. Cook, turning occasionally, for 4–5 minutes.
- Add the aromatics to the skillet with the vegetables and cook for 1 minute until fragrant. At this point, the vegetables should be tender-crisp. Remove them from the skillet and transfer them back to their bowl.
Fry the beef:
- Add 1 tablespoon of neutral oil to the skillet. Turn the heat to medium-high. Once hot, add the beef and cook for 3–5 minutes until just barely cooked through. Turn the beef once or twice as it cooks.
Finish the stir-fry:
- Pour the sauce over the beef and scrape up anything stuck to the bottom of the skillet. Bring to a boil, then reduce heat and simmer for 2–3 minutes or until the beef is cooked and the sauce is thick.
- Add the cooked mushrooms and cooked mixed vegetables. Toss to coat and cook for 1–2 minutes more. Turn off the heat.
To serve:
- Spoon the stir-fry over cooked rice or noodles. Garnish with sesame seeds and minced scallions. Enjoy!
Nutrition
Calories: 497kcal | Carbohydrates: 55g | Protein: 33g | Fat: 15g | Sodium: 981mg | Fiber: 3g | Sugar: 7g | Vitamin C: 62mg
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