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🥩 Ginger Beef Stir-Fry

Serves 4–6 · Prep 15 min · Marinate 30 min · Cook 10 min

Ingredients

Marinade

  • 2 Tbsp unseasoned rice vinegar
  • 5 Tbsp soy sauce
  • 1 Tbsp honey
  • 1 Tbsp fresh ginger, peeled and grated
  • 1 tsp chili pepper flakes
  • 1 tsp ground cumin

Beef & Stir-Fry

  • 1¼–1½ lb top sirloin steak, thinly sliced
  • 1 Tbsp cornstarch
  • 2 Tbsp vegetable oil (preferably peanut)
  • 1 Tbsp dark toasted sesame oil (optional)
  • 3–4 green onions, cut on the diagonal
  • 2 cloves garlic, thinly sliced
  • 2–3 hot chilies (preferably red serranos), seeded and sliced
  • ½ cup fresh cilantro, loosely packed and chopped

Instructions

  1. Chill steak in the freezer for 30 minutes to make slicing easier. Slice into ½-inch pieces, then into thin strips.

  2. In a medium bowl, whisk together 2 Tbsp rice vinegar, 5 Tbsp soy sauce, 1 Tbsp honey, 1 Tbsp grated ginger, 1 tsp chili flakes, and 1 tsp cumin. Add beef strips, coat well, and refrigerate for at least 30 minutes (up to 4 hours).

  3. In a small bowl, mix 1 Tbsp cornstarch with 2 Tbsp cold water to form a slurry.

  4. Heat 2 Tbsp vegetable oil (and 1 Tbsp sesame oil if using) in a wok or heavy skillet over high heat until nearly smoking. Pat beef dry and cook in small batches until browned but slightly rare, about 1 minute per batch. Transfer to a bowl.

  5. In the same hot pan, add 2 cloves sliced garlic and 2–3 sliced chilies. Stir-fry for 30–45 seconds.

  6. Return beef to the pan, pour in the cornstarch slurry, and toss in 3–4 green onions. Stir together and cook about 1 minute until sauce glazes the beef.

  7. Remove from heat and stir in ½ cup chopped cilantro. Serve immediately over steamed white rice.

Tips

  • High heat and a well-seasoned wok or cast-iron skillet are key to a great sear
  • Prep everything before cooking—it comes together fast
  • The honey-soy-ginger marinade plus cornstarch slurry creates the signature glossy glaze

🛒 Shopping List

Produce

  • 1 Tbsp fresh ginger
  • 3–4 green onions
  • 2 cloves garlic
  • 2–3 hot chilies (red serranos preferred)
  • ½ cup fresh cilantro

Meat

  • 1¼–1½ lb top sirloin steak

Pantry

  • 2 Tbsp unseasoned rice vinegar
  • 5 Tbsp soy sauce
  • 1 Tbsp honey
  • 1 tsp chili pepper flakes
  • 1 tsp ground cumin
  • 1 Tbsp cornstarch
  • 2 Tbsp vegetable oil (peanut preferred)
  • 1 Tbsp dark toasted sesame oil (optional)

Attribution

Adapted from Simply Recipes – Ginger Beef Stir Fry