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Ginger Beef | 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! {Gluten-free adaptable}

Ginger Beef Stir Fry

5 from 9 votes
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!
To make the dish gluten-free, use rice vinegar instead of Chinkiang vinegar, use tamari or coconut aminos to replace the soy sauce, and use dry sherry instead of Shaoxing wine.
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Course: Main
Cuisine: Chinese
Keyword: takeout
Servings: 4 servings
Author: Maggie Zhu

Ingredients

  • 1 lb (450 g) flank steak , cut to 1/2-inch thick strips
  • 1/3 cup cornstarch

Marinade

  • 1 egg , beaten
  • 1 tablespoon finely grated ginger
  • 1 tablespoon peanut oil (or vegetable oil)
  • 1/2 teaspoon salt

Sauce

  • 1/3 cup broth (beef, chicken, or vegetable)
  • 3 tablespoons Shaoxing wine
  • 3 tablespoons soy sauce
  • 2 tablespoons Chinkiang vinegar
  • 3 tablespoons sugar
  • 2 teaspoons cumin powder
  • 1 teaspoon red chili pepper flakes
  • 1 tablespoon cornstarch

Beef and stir-fry

  • 1/3 cup peanut oil
  • 3 green onions , chopped
  • 2 cloves garlic , thinly sliced
  • 1 thumb ginger , sliced
  • 1 bell pepper , sliced
  • 2 baby bok choy , quartered

Instructions

Marinate the beef

  • Beat the egg in a medium-sized bowl. Add the sliced beef, ginger, vegetable oil, and salt. Mix well and let marinate for 15 to 20 minutes while preparing the other ingredients.

Mix the sauce

  • Combine everything for the sauce in a big bowl and mix well.

Stir fry

  • When you’re ready to cook, add the cornstarch. Stir to coat the beef, until it forms an uneven coating with a little dry cornstarch left unattached.
  • Heat the oil in a large nonstick skillet (or a cast iron paover medium-high heat until hot. Add the beef and spread it into a single layer in the skillet. Separate the beef pieces with a pair of tongs or chopsticks.
  • Cook without touching the beef for 2 to 3 minutes, or until the bottom turns golden. Flip to brown the other side, 1 to 2 minutes. Transfer the beef to a big plate and remove the pan from the stove. Let cool for 2 to 3 minutes.
  • Place the pan back onto the stove and turn to medium heat. You should still have 1 to 2 tablespoons of oil in the pan. If not, add more.
  • Add the green onion, ginger, and garlic. Stir a few times to release the fragrance.
  • Add the bell pepper and baby bok choy. Stir and cook for 1 minute.
  • Stir the sauce again to dissolve the cornstarch completely. Pour into the pan. Stir and cook until it thickens a bit.
  • Add back the beef pieces. Stir to coat the beef with sauce.
  • Transfer everything to a plate immediately and garnish with roasted sesame seeds, if using.
  • Serve hot over steamed rice as a main dish.

Nutrition

Serving: 4g, Calories: 451kcal, Carbohydrates: 27.3g, Protein: 31.4g, Fat: 23.5g, Saturated Fat: 6.2g, Cholesterol: 96mg, Sodium: 920mg, Potassium: 548mg, Fiber: 1.3g, Sugar: 11.3g, Calcium: 56mg, Iron: 4mg