Description

There’s something incredibly satisfying about a well-made stir-fry—the sizzle of the pan, the fragrant aroma of ginger and garlic, and the vibrant colors of crisp vegetables mixed with tender, flavorful meat. Stir-fries are the ultimate weeknight meal, and this Zesty Ginger Beef Stir-Fry with Crisp Veggies is no exception. This dish brings together juicy, marinated beef slices, fresh vegetables, and a savory, slightly tangy sauce, creating a comforting yet energizing meal that’s ready in just 30 minutes. The combination of the aromatic ginger, garlic, and a touch of honey in the stir-fry sauce gives it a balance of sweetness and spice that will leave you craving more.

This recipe has its roots in the time-honored tradition of Chinese stir-frying, a cooking method that originated centuries ago in Chinese kitchens. Stir-fries are a wonderful way to bring out the best in fresh ingredients—cooked quickly at high heat while preserving their texture, color, and nutrients. Over the years, this cooking method has been adapted in many cultures, and today, it’s a global favorite. The versatility of stir-fries means they can be easily customized to suit whatever you have on hand, but this ginger-infused version stands out for its bold, aromatic flavors that are perfect any time of year.

Whether you’re cooking for yourself or sharing with family, this dish is not only delicious but also an easy way to get in some vibrant veggies like bell peppers, broccoli, and green onions. It’s an all-in-one meal served over rice, making it a comforting dish for a busy weeknight or a satisfying lunch.

Ingredients

Scale

For the Beef Marinade:

1 lb (450g) flank steak, thinly sliced against the grain
1 tablespoon soy sauce
1 tablespoon cornstarch
1 teaspoon sesame oil
1 teaspoon freshly grated ginger

For the Stir-Fry Sauce:

3 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon rice vinegar
1 tablespoon honey
1 teaspoon cornstarch

For the Stir-Fry:

2 tablespoons vegetable oil, divided
2 cloves garlic, minced
1 tablespoon freshly grated ginger
1 red bell pepper, thinly sliced
1 cup broccoli florets
2 green onions, cut into 1-inch pieces
Cooked rice, for serving

Instructions

Marinate the Beef:
Start by preparing the beef. In a bowl, combine the soy sauce, cornstarch, sesame oil, and freshly grated ginger. The cornstarch will help tenderize the beef, and the sesame oil adds a nice depth of flavor. Add the thinly sliced beef and toss it well to coat all the pieces. Let it sit and marinate for about 15 minutes. This short marinade time is enough to infuse the beef with flavor without it becoming too salty.
Prepare the Stir-Fry Sauce:
In a separate small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, honey, and cornstarch. The oyster sauce brings a rich umami flavor, while the rice vinegar gives the sauce a bit of tang, and honey adds a slight sweetness. Once everything is mixed, set the sauce aside.
Cook the Beef:
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. When the oil is hot and shimmering, add the marinated beef in a single layer. Let it cook without stirring for about 2-3 minutes to get a nice brown sear. Once browned, flip the beef pieces and cook for another 1-2 minutes until the beef is fully cooked through. Remove the beef from the pan and set it aside.
Stir-Fry the Vegetables:
In the same skillet or wok, add the remaining tablespoon of vegetable oil. Once the oil is hot, add the minced garlic and freshly grated ginger. Stir-fry them for about 30 seconds until fragrant. Be careful not to burn the garlic—this is where the magic happens, releasing all those delicious aromas. Add the sliced red bell pepper and broccoli florets. Stir-fry the vegetables for 3-4 minutes, or until they are just tender but still crisp and bright.
Combine Beef and Sauce:
Once the vegetables are cooked to your liking, return the beef to the pan. Pour the stir-fry sauce over the beef and vegetables, stirring to coat everything evenly. Let the sauce simmer for another 2-3 minutes until it thickens up slightly, creating a glossy coating over the beef and vegetables. The sauce should cling to the beef in a savory, sweet glaze.
Finish and Serve:
Once everything is well coated and heated through, remove from the heat. Garnish with the green onions, and serve the stir-fry hot over cooked rice. The rice will soak up the flavorful sauce, making each bite satisfying.

Notes

Substitute Beef: If you’re not a fan of flank steak, you can substitute it with other cuts like sirloin, skirt steak, or even chicken breast for a leaner option.
Sauce Variation: If you prefer a thicker sauce, you can add an extra teaspoon of cornstarch to the stir-fry sauce mixture.
Rice Options: Brown rice or cauliflower rice are great low-carb options if you’re looking for alternatives to white rice.