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 - 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.
Iāve made plenty of beef stir fries in my time where the beef ended up chewy because Iād 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.Ā Slice the ginger into thin strips, then fry in oil in the wok until crispy.
Next make the sauce - mix together brown sugar, soy sauce, Oyster sauce and rice wine.
Fry the seasoned strips of steak in the wok, then remove from the wok.
Fry onions in the wok, then add minced ginger and garlic.
Add green veg next - I'm using mangetout (snow peas), broccoli and spring onions (scallions).
Add the sauce and bring to the boil. Let it bubble for a few minutes to reduce and thicken.
Then add the steak back in.
Add a couple of handfuls of fresh baby spinach.
And stir everything together to heat through.
Sweet, spicy, crunchy and totally delicious!!
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
TheĀ Spicy Ginger Beef Stir Fry Recipe:
Spicy Ginger Beef Stir Fry
Ingredients
- 350 g (¾ lb) sirloin steak
- 5 tbsp vegetable oil
- 1 large chunk ginger - peeled and cut into thin matchsticks
- Ā½ tsp salt
- Ā½ 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
- Freeze the beef sirloin for 30 minutes so that itās 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 thatās 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
ā 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.Ā .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.Ā . Nutritional Information is per serving, without serving suggestion of boiled rice or noodles.Nutrition
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 ā 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! Thatās 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.
Sandra says
We make this regularly
Itās a big hit in our house
Love it
Sharon says
Really simple to make, delicious and healthy. Yum yum
Diana says
Made this tonight for dinner. We enjoyed it and will make this again.
Thumbs up!!!
Natasha says
Delicious !
Made as per recipe added red chillis , cannot fault this , will make again 100%
Keith Gooderham says
Superb! The sauce is so good and quite amazing how it thickens when added to the vegetables in the hot wok (I used mange tout, red and yellow peppers as well as thinly sliced (lengths ways) banana shallots. Left out the onion in favour of the shallots as well as the minced ginger, there was enough carry over in the oil from cooking the ginger batons in step 3 plus the ginger used in the garnish.
Chris Corbishley says
Thanks Keith,
So glad you enjoyed the recipe.
Thanks
Chris & Nicky
Brent Zaparniuk says
Excellent recipe. Really tasty and easy to follow. If you want to add a bit of spice to it throw in a birds eye chili when you saute the onions. Also, I would make extra fried ginger next time. Really popular with the family.
Linnea says
I haven't done the recipe yet, but I just noticed that in the description up top it says to slice garlic thinly rather than ginger.
Looking forward to trying this recipe later!
Nicky Corbishley says
Thanks for letting me know Linnea - I've updated the mistake now š
Lulu says
I forgot to add the brown sugar, an it was fantastic! So tasty and crunchy.
ingee says
Hi, just made it tonight 18/03/18 was really nice, i didnāt have any oyster sauce, but tasted great, and using sirloin steak was so tender , thanks for this great recipe.
Zelda says
Love this dish made it for my family last night.
plasterer bristol says
This sounds really nice recipe. Thanks for putting this up. Will be giving this a go.
Simon