Ginger Beef Stir Fry

Ingredients

• 300 g (10.5 oz)Beef steak, such as ribeye, rump, sirloin or tenderloin
• 2 cloves (about 1 tbsp)Garlic, chopped
• 5 slicesGinger, cut into thin matchsticks
• ½Bell pepper
• ½Large sweet or white onion
• 3Spring onions, cut into 5 cm (2 in) pieces
• 1Fresh chilli, thinly sliced
• 3 tbspVegetable oil
• 1 tspCornflour
• 1 tspSesame oil
• 1 tspSugar
• ¼ tspBicarbonate of soda
• 1 tspLight soy sauce
• 2 tbspOyster sauce
• 1 tbspLight soy sauce
• 1 tbspVinegar, rice or regular white
• 1 tspSugar
• 1 tspCornflour
• ¼ tspWhite pepper

Instructions

1. 1

   Slice and marinate

   Cut the vegetables into thin slices and the beef into thin slices across the grain. Mix the beef with the cornflour, sesame oil, sugar, bicarbonate of soda and light soy sauce, then leave it to marinate for at least 10–15 minutes.

2. 2

   Mix the sauce

   In a small bowl, combine the oyster sauce, light soy sauce, sesame oil, sugar, cornflour, white pepper and rice vinegar. Stir until the sugar and cornflour dissolve, then set the sauce aside.

3. 3

   Sear the beef

   Heat a large wok or pan over medium-high heat and add 2 tablespoons of vegetable oil. Sear the beef for 2–3 minutes, stir it through, then cook for another 1–2 minutes.

4. 4

   Cook the aromatics

   Move the beef to one side of the pan. Add 1 tablespoon of vegetable oil, then stir-fry the onion, ginger and garlic for a few seconds.

5. 5

   Add pepper and sauce

   Add the pepper slices and cook for another 1–2 minutes. Pour in the prepared sauce.

6. 6

   Toss with spring onions

   Add the spring onions and toss everything until the ingredients are evenly coated with sauce.

7. 7

   Plate the stir-fry

   Take the pan off the heat and transfer the stir-fry to a serving plate. Garnish with shredded fresh ginger or chopped spring onions.

8. 8

   Serve hot

   Serve over hot steamed rice, fried rice or noodles.

What is ginger beef stir-fry?

Stir-frying cooks small pieces of food quickly over high heat, keeping vegetables lively and letting sauces coat the ingredients. This Chinese-style version pairs beef with ginger, garlic, spring onions and a savoury oyster sauce.

The method works because the beef is sliced across the grain and briefly marinated before a quick sear. Cooking the aromatics and vegetables in the same pan builds flavour without keeping the beef on the heat for too long.

Nutrition and macros by portion

The nutrition label shows one serving as written: 302 calories, 4g protein, 22g carbs, 24g fat.

The beef supplies most of the protein and fat, while the sugar and any rice or noodles served alongside contribute carbohydrates. The sauce and cooking oil also add fat and sodium. Pair a serving with extra vegetables, or choose a modest amount of rice or noodles alongside it.

Choosing and slicing the beef

Cut: Ribeye, rump, sirloin or tenderloin are all suggested options. Whichever you choose, slice the steak thinly across the grain so the pieces are easier to bite through.

Marinade: Cornflour, sesame oil, sugar, bicarbonate of soda and light soy sauce coat and season the beef. Give it the stated 10–15 minutes to sit while you prepare the sauce.

Getting the pan ready

Prep first: Slice the vegetables and mix the sauce before heating the wok or pan. Stir-frying moves quickly, so having everything within reach makes it easier to follow the cooking sequence.

Heat: Use medium-high heat for the beef and vegetables. Add the oil in the amounts stated, and let the beef sear rather than constantly moving it from the start.

Building the sauce

Mix: Stir the sauce ingredients until the sugar and cornflour dissolve. This helps the sauce combine evenly when it goes into the hot pan.

Coat: Add the sauce after the pepper has cooked for 1–2 minutes, then toss through the spring onions. The recipe calls for sesame oil in both the beef marinade and sauce; the ingredient list gives 1 teaspoon in total.

Vegetable texture and timing

Aromatics: The onion, ginger and garlic need only a few seconds in the pan before the pepper goes in. This short start helps their flavours spread through the oil without prolonging the cooking.

Pepper: Cook the slices for 1–2 minutes, then add the sauce. Keep the cooking time brief if you want the vegetables to retain some bite.

Serving the stir-fry

This dish is served over hot steamed rice, fried rice or noodles. Choose whichever is convenient, and have it ready so the stir-fry can be served straight from the pan.

For a fuller plate, add another vegetable side if you like. The spring onions and fresh ginger garnish add a fresh finish just before serving.

Recipe notes & tips

• Slice the beef across the grain to help keep each piece tender.
• Cut the vegetables before heating the pan so you can work quickly.
• Mix the sauce until the cornflour is fully dispersed.
• Use a large wok or pan so the ingredients have room to cook.
• Have the rice or noodles ready before the stir-fry leaves the pan.

Variations

• Extra heat: Keep the fresh chilli in the mix or add more to taste.
• Milder finish: Leave out the chilli for a gentler flavour.
• More vegetables: Add extra bell pepper while keeping the same quick cooking approach.
• Different vinegar: Use rice vinegar or regular white vinegar as listed.
• Change the base: Serve it over steamed rice, fried rice or noodles.

Common mistakes to avoid

• Slicing with the grain: Cut across the fibres so the beef is easier to chew.
• Skipping the marinade: Leave the beef for at least 10–15 minutes as directed.
• Starting without prep: Slice the vegetables and mix the sauce before heating the pan.
• Cooking the beef too long: Follow the searing times and move on to the next ingredients.
• Adding the sauce before mixing: Stir it until the sugar and cornflour dissolve first.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat until piping hot in a pan or microwave; the vegetables may soften on reheating.

Frequently asked questions