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    Home > Asian

    Spicy Ginger Beef Stir Fry plus video

    Published: Feb 5, 2019 · Modified: Jul 22, 2021 by Nicky Corbishley

    Go to Recipe Go to Video Print Recipe
    Ginger beef stir fry in a bowl with broccoli and rice

    Spicy Ginger Beef stir fry - tender beef sirloin with crispy ginger, green veg and a simple-but-tasty Chinese-inspired sauce.Ginger beef stir fry in a bowl with broccoli and rice

    Ginger Beef Stir Fry - fried up with ginger and garlic, and served with lots of green veg in a sweet and savoury Chinese sauce. The whole thing is finished with crispy ginger shoestring fries and a sprinkling of chilli flakes. So so good.

    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.

     

    Before we get on with the recipe - lets 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!

    It's even easier to slice thinly if you place the steak in the freezer for 30 minutes to firm it up first. Use a really sharp knife, and make sure the oil you're frying it in is really hot.

     

    Start by thinly slicing sirloin steak. Then peel some fresh ginger. Chef's Tip: The skin comes of easily if peeling with a teaspoon. Slice the ginger into thin strips, then fry in oil in the wok until crispy.

    Collage photos of thinly slicing beef, peeling and slicing ginger and frying ginger strips

    Next make the sauce - mix together brown sugar, soy sauce, Oyster sauce and rice wine.

    Soy sauce being poured into a white bowl with brown sugar and stirred together

    Fry the seasoned strips of steak in the wok, then remove from the wok.

    Strips of steak being fried in a wok

    Fry onions in the wok, then add minced ginger and garlic.

    Garlic and ginger being added to a wok that has fried onions in it.

    Add green veg next - I'm using mangetout (snow peas), broccoli and spring onions (scallions).

    Broccoli and mange tout being added to a wok

    Add the sauce and bring to the boil. Let it bubble for a few minutes to reduce and thicken.

    Stir fry sauce being added to a wok with broccoli and mange tout

    Then add the steak back in.

    Cooked strips of steak being added to a wok with vegetables

    Add a couple of handfuls of fresh baby spinach.

    Fresh spinach in a wok

    And stir everything together to heat through.

    Ginger beef stir fry in a wok

    Sweet, spicy, crunchy and totally delicious!!

    ginger beef with broccoli in a white bowl, topped with fried ginger

    If you like this kind of dish why not take a look at some of my other Asian inspired recipes;
    Crispy Sesame Chicken with a Sticky Asian Sauce
    Sticky Chinese Pork Belly
    Crispy Chilli Plum Chicken

    The Spicy Ginger Beef Stir Fry Recipe:

    Ginger beef and broccoli in a bowl with rice

    Spicy Ginger Beef Stir Fry

    By: Nicky Corbishley
    Spicy Ginger Beef stir fry - tender beef sirloin with crispy ginger, green veg and a simple-but-tasty Chinese-inspired sauce.
    5 from 14 votes
    Rate this Recipe Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 20 minutes mins
    Total Time 40 minutes mins
    Course Dinner
    Cuisine Asian
    Servings 4 servings
    Calories 428 kcal

    Ingredients
     

    • 350 g (¾ lb) sirloin steak
    • 5 tbsp vegetable oil
    • 1 large chunk 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:

    • Boiled rice

    INSTRUCTIONS
     

    • Freeze the beef sirloin for 30 minutes so that it’s firm but not completely rock-solid-frozen.
    • Slice into thin slices across the grain.
    • Heat the oil until shimmering hot in a wok or large high-sided frying pan. Add the ginger that’s been cut into matchsticks and fry for 2-3 minutes until golden and crispy. 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.
    • 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. 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.
    • 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.
    • Top with the crispy ginger matchsticks and a sprinkling of chilli flakes.
    • Serve with boiled rice or noodles.

    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

    Calories: 428kcalCarbohydrates: 32gProtein: 27gFat: 21gSaturated Fat: 15gCholesterol: 53mgSodium: 1908mgPotassium: 973mgFiber: 5gSugar: 14gVitamin A: 1535IUVitamin C: 161.4mgCalcium: 137mgIron: 4.1mg
    Keywords better than takeout, Chinese New Year, Takeout
    Tried this recipe?Mention @KitchenSanctuary or tag #KitchenSanctuary on Instagram!

    This post was first published in August 2016. Updated in February 2019 with video, step-by-step photos and extra tips.

    Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.

    Hi I’m Nicky

    I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

    Read More

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    1. Natalie Sharpe says

      January 17, 2023 at 12:12 pm

      5 stars
      Delicious and so easy! Thank you for sharing.

      Reply
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    Hi I’m Nicky

    I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

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      Nicky Corbishley is the recipe creator and photographer for Kitchen Sanctuary. Wife to Chris (chief techie and videographer) and mum to Lewis and Gracey. Read More…

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