Name: Ginger Beef Stir Fry Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 350 g (3/4 lb) sirloin steak, thinly sliced; ½ tsp salt; ½ tsp black pepper; 5 tbsp neutral oil (avocado oil recommended); 1 large chunk fresh ginger, peeled and cut into thin matchsticks; 1 thumb-sized piece ginger, peeled and minced; 3 cloves garlic, peeled and minced; 1 medium onion, peeled and chopped; 1 large head broccoli, cut into small florets; 1 medium bunch spring onions/scallions, chopped; 150 g (1 packed cup) mangetout (snow peas); Two large handfuls fresh baby spinach; 1 tsp chilli flakes; 5 tbsp soy sauce; 2 tbsp oyster sauce; 2 tbsp Chinese rice wine; 3 tbsp soft brown sugar; 2 tbsp cornflour/cornstarch mixed with 2 tbsp cold water; Boiled rice or noodles

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Introduction

This Ginger Beef Stir Fry is a vibrant and flavorful dish that combines tender sirloin with crisp vegetables and a savory sauce. Quick to prepare, it’s perfect for a satisfying weeknight meal that feels both fresh and indulgent.

A white bowl filled with three visible layers: the bottom layer is soft white rice, the middle layer has bright green vegetables including broccoli florets, snap peas, and dark green leafy spinach mixed with tender brown strips of cooked beef, and the top layer is a small pile of thin, crispy golden fried strips. Some red chili flakes are sprinkled on the beef and vegetables, adding a touch of red. The bowl is placed on a white marbled surface with a gray cloth underneath, and a blurred white bowl with similar food and two red chili peppers can be seen in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

350 g (3/4 lb) sirloin steak, thinly sliced
5 tbsp neutral oil (such as avocado oil)
1 large chunk fresh ginger, peeled and cut into thin matchsticks
½ tsp salt
½ tsp black pepper
1 medium onion, peeled and chopped
1 thumb-sized piece ginger, peeled and minced
3 cloves garlic, peeled and minced
1 large head broccoli, cut into small florets
1 medium bunch spring onions/scallions, chopped
150 g (1 packed cup) mangetout (snow peas)
Two large handfuls fresh baby spinach
1 tsp chilli flakes
5 tbsp soy sauce
2 tbsp oyster sauce
2 tbsp Chinese rice wine
3 tbsp soft brown sugar
2 tbsp cornflour/cornstarch mixed with 2 tbsp cold water
Boiled rice, to serve

Instructions

Step 1: Heat the oil in a wok or large high-sided frying pan until shimmering hot. Add the ginger matchsticks and fry for 2-3 minutes until golden and crispy. Remove with a slotted spoon and drain on kitchen paper.
Step 2: Carefully spoon out all but 1 tablespoon of the oil, reserving the rest. Bring the wok back to a very hot temperature. Season half the beef with salt and pepper and add it to the wok. Stir and fry for 3-5 minutes until browned. Remove with a slotted spoon to rest. Repeat with the remaining beef, adding extra oil if needed.
Step 3: Add oil if needed to have about 2 tablespoons in the wok, then reduce the heat to medium. Add the chopped onion and fry for 2-3 minutes until starting to soften.
Step 4: Stir in the minced ginger and garlic, frying for 30 seconds. Add the broccoli florets, spring onions, and mangetout, and stir fry for one minute.
Step 5: Mix the soy sauce, oyster sauce, rice wine, brown sugar, and cornflour slurry together, then pour into the wok. Let the sauce bubble and thicken for one minute.
Step 6: Return the beef to the wok and heat through for another minute or two. Stir in the fresh spinach and then turn off the heat.
Step 7: Serve the stir fry hot with boiled rice or noodles. Top with the crispy ginger matchsticks and a sprinkle of chilli flakes for extra flavor.

Tips & Variations

For tender beef slices, partially freeze the sirloin for 20 minutes before slicing thinly against the grain.
Swap broccoli and mangetout for other veggies like bell peppers, baby corn, or snap peas to suit your preference.
Add fresh chilli or a splash of chili oil if you prefer a spicier stir fry.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a wok or microwave until warmed through, adding a splash of water if needed to loosen the sauce. For best texture, avoid prolonged reheating to keep the beef tender.

How to Serve

A white bowl filled with a bottom layer of fluffy white rice, topped with a mix of green vegetables including snap peas, broccoli, and spinach, along with browned stir-fried beef strips. On top, there is a small pile of thin, crispy golden fried potato sticks adding texture. The dish shows a glossy sauce coating the beef, with scattered red chili flakes adding small red accents. The bowl is placed on a white marbled surface and a red chili pepper is seen blurred in the back. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, flank or skirt steak works well too as they are flavorful and slice thinly. Just be sure to cook quickly over high heat to keep the meat tender.

Is there a vegetarian alternative for this recipe?

You can replace the beef with firm tofu or tempeh. Press and slice tofu, then pan-fry until golden before adding to the stir fry for a delicious vegetarian version.