Ginger Beef Stir Fry
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1 Chill steak, slice into strips: Chill the steak in the freezer for 30 minutes before you slice it, this will make it easier to cut in thin slices. Slice the steak first crosswise in 1/2-inch thick slices. The cut each slice lengthwise into strips.
2 Marinate the beef: In a medium bowl, whisk together the marinade ingredients; the soy sauce, vinegar, grated ginger, honey, red chile flakes, and cumin. Mix the beef in with the marinade to coat and let it sit for at least 30 minutes, and up to 4 hours, in the fridge.
3 Make cornstarch slurry: In a small bowl, mix the cornstarch with 2 tablespoons of cold water to make a slurry.
4 Brown the beef strips: Heat the oil in a wok (vegetable oil plus dark sesame oil if using), or a large sauté pan, over high heat until it is nearly smoking. As the oil is heating up, pat the beef dry and separate it into small batches no larger than what can fit into the palm of your hand. Working in batches, sauté beef until just brown outside but rare inside, no more than 1 minute. Transfer beef to a bowl.
5 Stir fry chiles, garlic, ginger: When all of the beef is cooked, put the chiles and garlic into the pan and stir-fry 30-45 seconds. Add the julienned ginger and cook for 30-45 seconds more.
6 Add beef, cornstarch slurry, scallions: Add the beef back to the pan. Add the cornstarch slurry. Add the scallions and mix everything together. Cook for 1 minute.
7 Remove from heat, stir in cilantro: Turn the heat off and mix in the cilantro. Serve at once with steamed white rice.
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Ginger Beef Stir Fry
Sichuan style ginger beef stir fry is a very popular dish in summer days when fresh ginger is just harvested.
Ginger is believed to be able to beneficial to our body dehumidification and removing the coldness. So it is a universal rule to eat ginger inside China. I am a fresh ginger fan and use it very frequently in summer. It has a very short season so treasure your time with them.
Comparing with old ginger, fresh ginger contains more water and less fibers. Consequently, the fresh ginger are much tender. And since fresh ginger has a low lever of ginger protease, so they are milder and less spicy.The most popular method of enjoying fresh ginger is to pickle them, either with vinegar or via a Sichuan style. But inside Sichuan province, we love to fry dishes with fresh gingers. For example, ginger ducks, ginger beef or ginger liver.
- 200g beef steak, cut into small strips
- 1/8 tsp. salt
- 1/2 tbsp. oyster sauce
- 1/2 tbsp. light soy sauce
- 1/4 tsp. ground pepper
- 1/4 tsp. sugar
- 1/2 tbsp. Chinese cooking wine (Shaoxing wine)
- 2 tsp. corn starch
- 1 tsp. sesame oil
- vegetable cooking oil, as needed
- 1 tbsp. doubanjiang
- 2 garlic cloves
- 100g fresh ginger (about 2 fingers), shredded or sliced
- 1 tbsp. light soy sauce
- 2 scallions, cut into smaller sections
Cut the beef steak into 1cm wide strips. Marinate with all the marinating seasonings for 15 minutes. Add cornstarch and mix well. Then add sesame oil just before frying.
Add cooking oil in a large pan until the oil can evenly cover the bottom of the pan. spread the beef strips in. Let them stay for around 10 seconds and gently stir them several times until the beef strips change color. Transfer the beef out and leave around 1 tablespoon of the oil in.
Add doubanjiang and fry until the oil turns red, add garlic, fry until aromatic.
Add ginger sheds in. Fry over slow fire for 30 seconds.
Return the beef strips in. Add around 1 tablespoon of light soy sauce, scallion sections and mix well.
Ginger Beef Stir Fry
While I’m often happy to spend hours in the kitchen carefully crafting a meal (it is my job, after all), I really love a quick recipe. Whenever I am in a hurry to get food on the table, I always turn to stir-fries, those wonder dishes full of fresh vegetables, tender meat and packed with flavour. Not only are they ready in minutes, but a stir fry is also a brilliant way of making a more expensive piece of meat go a lot further.
Ginger Beef Stir Fry is on regular rotation in my kitchen. I love the sweet sauciness and gentle spice of this dish, and as beef is relatively expensive here in Germany, it is a little luxurious too. This is a dish that is as good to look at as it is to eat, the bright red of the pepper and vibrant green beans providing a pop of colour. It makes plenty of sauce, so it’s great to serve with plenty of rice to mop it all up.
A stir fry is also a brilliant fridge clearer, so don’t stress if you don’t have peppers or beans, you can replace them with other veg from your crisper drawer, just try to cut them to an even size so they cook at the same time. On the subject of cutting, it’s important when making a stir fry to have all your ingredients prepared in advance – the actual cooking is so speedy, it’s easier to have your meat and vegetables chopped and ready beside the stove so you can throw them straight in the pan.
Hoisin sauce is one of the main ingredients in this dish, and it is easily available at any well-stocked supermarket. If you can’t get any, it can be substituted with an extra tablespoon of soy sauce and a tablespoon of honey in this recipe. It is also quite straightforward to make yourself if you can’t track it down.
What’s your favourite stir fry? Let me know in the comments below! Don’t forget, my free eBook ‘Fakeaways’ with some of my best recipes for take-out meals made at home is available for free by signing up to my mailing list at the bottom of the page! xJ
Ginger Beef Stir Fry
Crispy juicy beef, crunchy bell peppers, and tender baby bok choy are tossed in a rich sauce that is sweet, spicy, sour, and peppery. Pair this ginger beef stir fry with a bowl of rice to soak up the deep, arresting flavors of the sauce, and you’ll have a princely takeout favorite with ten times the taste!
Orange Beef recipe, where I use baking soda to further tenderize the meat to create the desired soft texture.
2. How to slice the beef for stir fry
Always slice against the grain, and try to create a consistent thickness and size with your cuts. In this recipe, I used beef strips instead of thin slices, to create a meaty texture.
To cut the beef, first, I identified the direction of the grain. Then I sliced along the muscle lines to create 2 small pieces. And I cut perpendicular to the grain of each strip, to create evenly sized slices that are about 1/2” (1 cm) thick and 2” (5cm) long. Then I flipped the slice and cut them into two even strips.
3. The secret formula to create crispy tender beef without deep-frying
Chinese restaurants deep fry the beef to create that heavenly crispy crust. But that uses tons of oil and is very messy to make. Not so practical in a home kitchen.
Here is a much easier approach.
I use my own formula with the combination of salt, oil, egg and cornstarch to coat the beef. Then you only need about 1/3 cup oil to pan fry the beef to get a crispy and juicy result.
To ensure even cooking and speed up the process, I usually add all the pieces into the pan and spread them out using a pair of chopsticks (a spatula would work too!). Leave the meat to sear in the pan without touching it, until the bottom is browned. Then flip the beef to brown the other side.
Your beef will end up quite crispy with much less oil.
Prep & workflow
Before you start cooking, you should have these bowls ready near your stove:
- Bowl of aromatics: green onions, ginger, garlic
- Marinated beef coated with cornstarch
- Mixed sauce
- Sliced pepper and bok choy in a big bowl.
If you organize your ingredients in groups, the stir fry process will be so much easier.
- Pan fry the beef and transfer the cooked beef onto a plate.
- Stir fry the aromatics until fragrant.
- Add the pepper and bok choy for a quick saute
- Thicken the sauce and add back the beef.
Seems pretty easy doesn’t it?
That’s because we’ve grouped the ingredients together to make the workflow simpler.
If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it @omnivorescookbook on Instagram! I’d love to see what you come up with.
- 12 ounces beef flank steak, trimmed
- 1 tablespoon minced fresh ginger
- 1 ½ teaspoons reduced-sodium soy sauce
- 1 teaspoon dry sherry plus 1 Tbsp., divided
- 1 teaspoon cornstarch
- 1 teaspoon toasted sesame oil
- 2 tablespoons oyster-flavored sauce, preferably Lee Kum Kee Premium
- 1 tablespoon vegetable oil
- 1 pound baby bok choy, trimmed and cut into 2-inch pieces (about 8 cups)
- 3 tablespoons unsalted chicken broth
Cut beef with the grain into 2-inch-wide strips. Cut each strip across the grain into 1/4-inch-thick slices. Combine the beef, ginger, soy sauce, 1 tsp. sherry, and cornstarch in a medium bowl stir until the cornstarch is no longer visible. Add sesame oil and stir until the beef is lightly coated.
Combine oyster-flavored sauce and the remaining 1 Tbsp. sherry in a small bowl. Set aside.
Heat a 14-inch flat-bottomed carbon-steel wok (or a 12-inch stainless-steel skillet) over high heat until a drop of water vaporizes within 1 to 2 seconds of contact. Swirl in vegetable oil. Add the beef in an even layer cook, undisturbed, until it begins to brown, about 1 minute. Using a metal spatula, stir-fry until lightly browned but not cooked through, 30 seconds to 1 minute more. Transfer to a plate.
Add bok choy and broth to the pan. Cover and cook until the bok choy greens are bright green and almost all the liquid has been absorbed, 1 to 2 minutes. Return the beef to the pan, add the reserved sauce, and stir-fry until the beef is just cooked through and the bok choy is tender-crisp, 30 seconds to 1 minute.
Equipment: 14-inch flat-bottomed carbon-steel wok or 12-inch stainless-steel skillet
Gok Cooks Chinese, and ginger beef stir-fry
Today I’ve got a cookbook recommendation from you, and one of my favourite recipes from it. You may already be raising your eyebrows at the title, since Gok Wan is probably more famous for his fashion tips than knife skills, but this book is fantastic. Incidentally, if you have watched his TV show Gok Cooks Chinese then you’ll know that Gok has enviable knife skills, especially with a cleaver, probably learned during his younger years when he helped out in his dad’s Chinese restaurant.
I was given this book for Christmas two years ago and since then it’s become a firm favourite in our household. The recipes that we’ve cooked have all been delicious, with easy to follow instructions and ingredients lists that aren’t too tricky to track down (a few more specialised ingredients might require a trip to the local Chinese supermarket, but I always find the products are cheaper than those from regular supermarkets anyway). Some recipes that I would highly recommend if you decide to pick up this book are his dim-sum collection (particularly the char siu pork buns and chicken and leek magic potstickers), Poppa Wan’s simple soy-glazed chicken (a quick and easy weekday dish), the unusual stir-fried cucumbers and the spicy Sichuan chicken (this one is strong in flavour, but very moreish).
I always think it’s really hard to recreate Chinese food at home that can compete with the food that you get out in restaurants, but the recipes in this book do absolutely that. In fact, they might even be better. The recipe I’m showing you today is similar to the crispy shredded beef that so many takeaways do, but without the deep-frying and the gloopy sauce. This version is sweet, spicy from ginger and garlic, and the beef is crisp on the outside but soft in the centre. Since I haven’t changed Gok’s recipe from the book I won’t take you through every step – his instructions are detailed enough to easily follow. Instead I thought I’d run you through a few tips that I’ve discovered are helpful, and then pop the recipe down below…
1. This tip applies to all Chinese cooking, not just this particular recipe, and it is to prepare all of your ingredients before you begin cooking.
Weigh out your ingredients, chop all the vegetables and meat, and mix up your sauce. This is usually the most time-consuming part of Chinese cooking, but it will really help when you come to cooking, especially you are going to be cooking quickly in a very hot wok.
2. Buy good quality meat.
It might seem sacrilegious to some to use good quality sirloin steak in a stir-fry recipe, but trust me it is worth it. The beef is cooked quickly at a high temperature so you need a decent cut which will still be tender after this kind of cooking. Splash out on a couple of nice steaks (they don’t need to be huge) and you won’t regret it.
3. Get your wok screaming hot and take the time to fry the beef in batches.
Make sure that the steak is spread out in one layer only, don’t (no matter how tempting it is) dump it all in at once. This will ensure that the beef is cooked as quickly as possible, resulting in a crisp coating while still being tender inside. Kitchen tongs are a really useful utensil for frying the batches of steak, and make sure you have a plate with a piece of kitchen roll placed on top to lift the cooked meat out on to. I find that using a freezer bag to coat the steak in seasoned corn flour is the easiest way to do it.
4. I make one and a half times the quantity of sauce stated in this recipe, but this is simply due to our personally preference to have a fairly “saucy” dish. Excellent when you have lots of rice on the side to soak it all up.
And now for the recipe!…
Serve with boiled rice and some steamed green vegetables such as pak choi.
Do you have Gok’s cookbook and if so what are you favourite recipes from it? Or do you have a different favourite Chinese cookbook to recommend?…
Ginger Beef Stir Fry
I was not fully prepared for my 5:15am alarm clock today. It hit me in the face like a pile of bricks and had me immediately sweating since I didn’t know what was going on. Alarm clocks should be illegal. But I have a busy day ahead so that means an early morning start. That also means I’m planning to make this beef stir fry again because it takes under an hour and it’s SO DAMN GOOD!! The ginger in the dish makes for the most delicious flavor and reminds me of the hours I use to spend in a Chinese restaurant as a teenager before I knew how important real food was. I consumed a whole lot of sesame chicken and crab wontons back then. My poor body.
Soooooo I’m about to pee my pants just a little. You know why? No, it doesn’t have to do with my impending age that seems to have all women telling me they pee their pants during double unders. It’s not that thankfully. I’m about to pee a little because I’m so freaking excited! This week I begin my tattoo removal process. I’ve wanted to remove a tattoo on my side for years and years now. I got it when I was 20 and well, I’m pretty different than my 20 year old self at this point. And since I’ve been thinking about getting it removed for a solid 6 years, it’s finally time! I went in for a consultation last week and she said I’ve come at the right time because there is an amazing laser now that is less painful and better than ever. So I begin the process on Wednesday and will most likely have to do 6 sessions, each session being every 6 weeks.
I told the laser specialist that I was incredibly nervous for the pain and what it’s going to feel like and she said, “You’re not a man, you’ll be fine.” I love her. I just remember 10 years that this tattoo was crazy uncomfortable to get, BUT she said that each laser treatment will take only 20 seconds. It’s super fast. After getting multiple profractional treatments, I think I’m strong enough to last 20 seconds on my ribcage. Holy balls I’m nervous. Wish me luck! I head in tomorrow to kick off the process. And just a reminder if you’re a young reader out there, before you get a tattoo – think on it…for about 3 years before you do it. If you still want it in 3 years, then wait another 3. If you still want it in 6 years, then go for it! Laser technology will probably be out of this world when you’re older anyways.
- ¾ cup cornstarch
- ½ cup water
- 2 eggs
- 1 pound flank steak, cut into thin strips
- ½ cup canola oil, or as needed
- 1 large carrot, cut into matchstick-size pieces
- 1 green bell pepper, cut into matchstick-size pieces
- 1 red bell pepper, cut into matchstick-size pieces
- 3 green onions, chopped
- ¼ cup minced fresh ginger root
- 5 garlic cloves, minced
- ½ cup white sugar
- ¼ cup rice vinegar
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon red pepper flakes, or to taste
Place cornstarch in a large bowl gradually whisk in water until smooth. Whisk eggs into cornstarch mixture toss steak strips in mixture to coat.
Pour canola oil into wok 1-inch deep heat oil over high heat until hot but not smoking. Place 1/4 of the beef strips into hot oil separate strips with a fork. Cook, stirring frequently, until coating is crisp and golden, about 3 minutes. Remove beef to drain on paper towels repeat with remaining beef.
Drain off all but 1 tablespoon oil cook and stir carrot, green bell pepper, red bell pepper, green onions, ginger, and garlic over high heat until lightly browned but still crisp, about 3 minutes.
Whisk sugar, rice vinegar, soy sauce, sesame oil, and red pepper together in a small bowl. Pour sauce mixture over vegetables in wok bring mixture to a boil. Stir beef back into vegetable mixture cook and stir just until heated through, about 3 minutes.
Ginger Beef Stir Fry Recipe
1 pound flank steak (cut into ¼-inch strips)
2 teaspoons ground ginger
2 medium garlic cloves
6 ounces beef broth (fat free)
¼ cup (2 ounces) hoisin sauce
3 tablespoons soy sauce
1 tablespoons cornstarch
1 teaspoon canola oil
¼ teaspoon crushed red pepper flakes
3 ounces broccoli florets
½ medium yellow, red or green bell pepper cut into strips
½ cup instant brown rice
2 medium stalks bok choy cut into ½-inch slices
8-ounce can sliced water chestnuts
- In mixing bowl, stir together steak, garlic and ginger. Set aside.
- Prepare rice according to directions on package.
- Combine broth, hoisin sauce, soy sauce and cornstarch in a bowl. Stir until dissolved.
- In wok or skillet, heat oil and red pepper flakes over medium-high heat.
- Cook steak 4-5 minutes or until browned. Stir constantly. Set aside.
- Put broccoli, bell pepper and carrot into pan. Cook over medium-high heat for 2-3 minutes or until tender-crisp. Stir. (If mixture becomes too dry, add in 1-2 tablespoons water.)
- Stir in bok choy and water chestnuts. Cook for additional 1-2 minutes or under bok choy is tender-crisp. Stir constantly.
- Make a well in center of pan, and pour in broth.
- Cook 1-2 minutes or until broth thickens, occasionally stir broth.
- Mix in beef. Cook 1-2 minutes or until warm.
- Serve over rice.
NUTRITION FACTS (⅙ recipe)
Fat: 8 grams
Carbohydrates: 25 grams
Dietary Fiber: 2 grams
Sugars: 6 grams
Protein: 17 grams
How to make 20 minute Ginger Beef and Broccoli Stir Fry:
Gather up your simple ingredients:
- cooking oil (coconut or avocado oil)
- sirloin tips
- chopped broccoli
- fresh ginger
- coconut aminos or GF Tamari
- sesame oil
- rice vinegar
- chili garlic sauce
- ground ginger
To make this recipe, simply sauté garlic and ginger with the beef and the broccoli. Throw it all in the pan together. One pan and quickly is what I was going for here, and it worked just fine!
While the beef and broccoli cook, whisk together the simple sauce. Once the steak tips have been browned, toss in the sauce to coat everything. Serve with rice or cauliflower rice (my fave).
My only regret with this dish, was that I didn’t make more. Of course with stir-fry, it’s best to not have leftovers, but I could have used more in my life. I only used a pound of beef in this recipe, and it was just the right amount for my family of 4 (with two little people who have smaller appetites, me who prefers more veggies than beef, and a husband who really could have eaten the entire pan). For 2 adults, this is the perfect amount. For 4 large appetites, double the recipe!!
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