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Ginger Beef Recipe

Chinese · Main course · 25 min total

A classic Chinese stir-fry featuring tender beef strips and plenty of fresh ginger in a savory-sweet sauce, quick enough for a weeknight dinner.

Ingredients

• 1 lb flank steak, thinly sliced against the grain
• 3 tbsp soy sauce
• 2 tbsp Shaoxing wine or dry sherry
• 1 tbsp cornstarch
• 1 tsp sugar
• 1/4 tsp white pepper
• 3 tbsp vegetable oil, divided
• 4 cloves garlic, minced
• 3 tbsp fresh ginger, julienned
• 1 red bell pepper, thinly sliced
• 2 green onions, cut into 2-inch pieces
• 1/4 cup beef broth
• 1 tbsp sesame oil

Instructions

1. In a bowl, combine sliced beef with 1 tbsp soy sauce, 1 tbsp Shaoxing wine, cornstarch, sugar, and white pepper. Mix well and let marinate for 10 minutes.
2. Heat 2 tbsp vegetable oil in a wok or large skillet over high heat until smoking. Add beef in a single layer and sear undisturbed for 1 minute, then stir-fry until browned but not fully cooked, about 2 minutes. Transfer to a plate.
3. Reduce heat to medium-high and add remaining 1 tbsp vegetable oil. Add garlic and ginger; stir-fry for 30 seconds until fragrant.
4. Add bell pepper and green onions; stir-fry for 1 minute.
5. Return beef to the wok. Add remaining 2 tbsp soy sauce, 1 tbsp Shaoxing wine, and beef broth. Stir-fry for 1-2 minutes until sauce thickens and coats the beef.
6. Drizzle with sesame oil, toss to combine, and serve immediately over steamed rice.

Tips

• For easier slicing, freeze the flank steak for 20 minutes before cutting.
• Do not overcrowd the pan; cook beef in batches if necessary.
• Adjust ginger amount to taste; fresh ginger is key for flavor.

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