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!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 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 1 lb (450 g) flank steak (, cut to 1/2-inch thick strips)
- 1/3 cup cornstarch
- 1 egg (, beaten)
- 1 tbsp finely grated ginger
- 1 tbsp peanut oil ((or vegetable oil))
- 1/2 tsp salt
- 1/3 cup broth ((beef, chicken, or vegetable))
- 3 tbsp Shaoxing wine
- 3 tbsp soy sauce
- 2 tbsp Chinkiang vinegar
- 3 tbsp sugar
- 2 tsp cumin powder
- 1 tsp red chili pepper flakes
- 1 tbsp cornstarch
- 1/3 cup peanut oil
- 3 green onions (, chopped)
- 2 clove garlic (, thinly sliced)
- 1 thumb ginger (, sliced)
- 1 bell pepper (, sliced)
- 2 baby bok choy (, quartered)
Instructions
- 1
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.
- 2
Combine everything for the sauce in a big bowl and mix well.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
- 7
Add the green onion, ginger, and garlic. Stir a few times to release the fragrance.
- 8
Add the bell pepper and baby bok choy. Stir and cook for 1 minute.
- 9
Stir the sauce again to dissolve the cornstarch completely. Pour into the pan. Stir and cook until it thickens a bit.
- 10
Add back the beef pieces. Stir to coat the beef with sauce.
- 11
Transfer everything to a plate immediately and garnish with roasted sesame seeds, if using.
- 12
Serve hot over steamed rice as a main dish.