Spicy Ginger Beef Stir Fry – tender strips of beef sirloin, flash-fried with garlic and fresh ginger, tossed with crisp green veg and coated in a glossy, sweet-and-savoury Chinese-inspired sauce. It’s all finished off with crunchy ginger matchsticks and a hit of chilli flakes for a bit of kick.
Quick to make, full of flavour, and seriously satisfying.
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Rachel said: “This was the best stir fry I have ever made. I followed the recipe exactly. Next time I may double the sauce. The flavor was perfect!! The crispy fried ginger was a game changer! It adds so much flavor and a kick to the recipe.” See comment
Have you ever tried crispy ginger root – fried up like little matchstick fries?
Now they will really get your taste buds tingling! Crunchy and moreish, with all of that lovely ginger heat. I thought they’d make the perfect topping for my ginger beef stir fry.
Nicky’s Recipe Notes
This is my kind of stir fry — bold, savoury-sweet, packed with texture, and ready in under 30 minutes. Honestly, it’s a total weeknight winner. I love how the crispy little ginger matchsticks on top make it feel a bit fancy, even though it’s all done in one pan with zero fuss.
It’s got everything I look for in a dinner: tender beef, crunchy veg, a glossy, punchy sauce that clings to everything just right, and that gorgeous hit of fresh ginger running through the whole thing. And the best part? It smells absolutely incredible while it’s cooking — proper restaurant vibes, but in your slippers.
I also love how flexible it is. You can tweak the veg, dial the heat up or down, and it still tastes amazing. It’s one of those dishes that’s just easy to love — quick, comforting, and full of flavour.
Table of Contents
🥩 Best Steak For Beef Stir Fry
Before we get on with the recipe – let’s just talk beef.
I’ve made plenty of beef stir fries in my time where the beef ended up chewy because I’d be using a cheaper cut or trying to slice it into big chunks. Trust me, thinly sliced sirloin makes the best stir fry ever!
Pro Tip
Place your steak in the freezer for 30 minutes before slicing as this will make it easier to slice nice and thinly. You also want to slice against the grain so that you get nice tender beef in your stir fry.
🫚 How to Peel Ginger
For this ginger beef stir fry recipe we’re using fresh ginger. Instead of reaching for a peeler or paring knife, grab a regular teaspoon and use the edge to scrape off the skin. It might sound odd, but trust me — it works like a charm and its absolutley the best way to peel fresh ginger.
🧑🍳 Abbreviated Recipe
***Full recipe with detailed steps in the recipe card at the end of this post***
Fry the ginger matchsticks until golden and crispy, then drain on kitchen paper. Spoon out most of the oil, season the beef, and flash-fry it in two batches until browned—set aside. Stir-fry onion until soft, followed by minced ginger and garlic. Toss in the vegetables, stir-fry briefly, then pour in the sauce mix. Let it bubble, return the beef, then stir in spinach. Serve topped with crispy ginger and chilli flakes.
🍽️ What to serve it with
This ginger beef stir fry is bold and saucy, so it’s crying out for something to soak up all that lovely flavour. I usually go with serving it over plain boiled rice but it would also be great with:
- Fluffy boiled coconut rice – the sweetness to the rice is a perfect pairing with the spicy ginger.
- Egg-fried rice – perfect if you’ve got some leftover rice knocking about. It adds an extra layer of flavour and turns dinner into something just a bit special.
- Noodles – Quick, satisfying, and great for twirling through that saucy beef.
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Ginger Beef Stir Fry Recipe
Ingredients
Stir Fry:
- 350 g (3/4 lb) sirloin steak Thinly slices (See notes for tip)
- 5 tbsp neutral oil (I use avocado oil)
- 1 large chunk of 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 of 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
Sauce:
- 5 tbsp soy sauce
- 2 tbsp oyster sauce
- 2 tbsp chinese rice wine
- 3 tbsp soft brown sugar
- 2 tbs cornflour/cornstarch mixed with 2 tbsp cold water
To Serve:
Instructions
- Heat the oil until shimmering hot in a wok or large high-sided frying pan (large Skillet). Add the ginger that’s been cut into matchsticks and fry for 2-3 minutes until golden and crispy.5 tbsp neutral oil, 1 large chunk of fresh ginger
- Scoop out of the pan with a slotted spoon and leave to drain on some kitchen paper.
- Carefully spoon out all but 1 tbsp of the oil (reserving the oil). Bring the temperature back to very hot again. Sprinkle the salt and pepper on the beef and and add half the beef to the wok. Fry, moving around a few times until browned (about 3-5 minutes). Spoon out with a slotted spoon and place in a bowl to rest. Add in another 1 tbsp of the oil if needed and cook the remaining beef in the same way, then place in the bowl too.½ tsp salt, ½ tsp black pepper, 350 g (3/4 lb) sirloin steak
- Add a little more oil if needed so you have around 2 tbsp of oil in the wok. Heat to a medium heat and add in the chopped onion. Fry for 2-3 minutes until just starting to soften.1 medium onion
- Add in the minced ginger and garlic and fry for a further 30 seconds, then add in the broccoli, spring onions, and mangetout. Stir fry for one minute, then mix together the sauce ingredients and add to the wok.1 thumb-sized piece ginger, 3 cloves garlic peeled and minced, 1 large head of broccoli, 1 medium bunch spring onions/scallions, 150 g (1 packed cup) mangetout (snow peas), 5 tbsp soy sauce, 2 tbsp oyster sauce, 2 tbsp chinese rice wine, 3 tbsp soft brown sugar, 2 tbs cornflour/cornstarch
- Allow to bubble and thicken for one minute, then add the beef back in. Allow to heat through for a minute or two, then stir in the spinach and turn off the heat.Two large handfuls fresh baby spinach
- Serve with boiled rice or noodles. Top with the crispy ginger matchsticks and a sprinkling of chilli flakes.1 tsp chilli flakes, boiled rice
Video
Notes
Cut of steak:
Sirloin is the best cut to use for this stir fry as it’s tender and tasty and holds up well to being quickly fried. Flat iron, tenderloin and rib eye are good swaps if you want to use a different cut. .Slicing the steak:
Place the steak in the freezer for 30 minutes before slicing. This will make it firmer, enabling you to slice the steak in thinner slices. .Tip on peeling fresh ginger:
Use a teaspoon to scrap the skin off the ginger. It’s easier and you get less waste this way. .Can I make ginger beef stir fry gluten free?
Yes, replace the soy sauce with tamari. I would use 4 tbsp of tamari instead of 5 as I find it can be a little overpowering. Use gluten-free oyster sauce (Lee Kum Kee do one) Rice wine sometimes contains gluten – so check your brand. You can replace with a splash of sherry. .Can I make it ahead?
This stir fry tastes best when made right before serving. .Can I make it vegetarian?
Yes, replace the steak with a meat-free alternative such as tofu, quorn or some thickly chopped mushrooms, or you can leave out entirely. . Nutritional Information is per serving, without serving suggestion of boiled rice or noodles.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This ginger beef stir fry recipe was first published in August 2016. Updated in February 2019 with video and step-by-step photos. Updated again in September 2025 with additional information, extra tips and for housekeeping reasons.
? Frequently Asked Questions
Yes, replace the steak with a meat-free alternative such as tofu, quorn or some thickly chopped mushrooms, or you can leave out entirely.
Yes, replace the soy sauce with tamari. I would use 4 tbsp of tamari instead of 5 as I find it can be a little overpowering.
Use gluten-free oyster sauce (Lee Kum Kee do one)
Rice wine sometimes contains gluten – so check your brand. You can replace with a splash of sherry.
This stir fry tastes best when made right before serving. However if you wanted to prep ahead you can get everything ready, make the sauce and slice the beef in advance. Leave frying ’til just before dinner, it tastes best fresh.
Slice the steak nice and thin cutting against the grain. We’re also going to quick hot fry the steak then removing from the pan whilst we stir fry the veg and sauce so it doesn’t overcook.
Yes, absolutely! This stir fry is really flexible, use whatever crisp veg you’ve got to hand. Thinly sliced carrots, sugar snap peas, baby corn, or baby bok choy all work well. Just be sure to keep the veg crunchy by stir-frying quickly over a high heat.
🍲 More Fantastic Stir Fry Recipes
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I’m highly allergic to shellfish, any suggestion for a substitute on the oyster sauce?
Hi Patty,
We haven’t tried replacing the oyster sauce in this dish, I’ve done a quick google and it says “some brands offer vegetarian oyster sauces made with mushrooms, which can closely mimic the flavor and consistency of traditional oyster sauce.”
Disclaimer, we have not tried this and we’d always recommend people with allergies thoroughly read the label before using.
If you do try it and it works please let us know how you got on.
Thanks
Chris
Super easy to make, well written and so delicious!!! Replaced snow peas with Edamame and worked too!
I was shocked how well this turned out. I had to leave comment for this fool proof delicious recipe.
This was the best stir fry I have ever made. I followed the recipe exactly. Next time I may double the sauce. The flavor was perfect!! The crispy fried ginger was a game changer! It adds so much flavor and a kick to the recipe.
I used chili crisp and added to sauce.
Super yummy and easy! I omitted the spinach and add a red bell pepper. I used arrowroot powder instead of corn starch. It turned out delicious!
Really good. Doubled the sauce and tripled the garlic and ginger. I’m adding this to my list of favorites!!