Stir fry beef with ginger and garlic
This stir fry beef with ginger and garlic features tender beef, vibrant veggies, and aromatic spices, creating a quick and hearty meal. Perfect for busy weeknights, it combines a symphony of flavours in just one skillet.
Cook time 15 min
Prep time 15 min
Ingredients:
3 tbsp olive oil1 lb beef
1 red pepper
1 cup green beans
2 shallots
2 garlic cloves
1 tbsp ginger root
2 tbsp mirin
2 tbsp soy sauce
1 tbsp water
1 tbsp oyster sauce
1/2 cup scallions
1 tsp sesame oil
1 tsp sesame seeds
Stir-fry beef with ginger and garlic is a delicious and quick-to-prepare dish that combines succulent beef, vibrant vegetables, and aromatic ginger and garlic. This dish is perfect for busy weeknights or when you're craving a flavorful, protein-packed meal without spending hours in the kitchen.
Instructions:
- Thinly slice the beef and set aside.
- Julienne the red pepper.
- Trim the green beans.
- Thinly slice the shallots.
- Mince the garlic cloves.
- Mince the ginger root.
- Cut the scallions into 1-inch pieces.
- Heat 1 ½ tablespoons of olive oil in a large wok or frying pan over medium-high heat.
- Once the oil is hot, add the sliced beef and stir fry until browned and cooked through, about 3-4 minutes.
- Remove the beef from the pan and set aside.
- Add the remaining 1 ½ tablespoons of olive oil to the pan.
- Add the shallots, garlic, and ginger. Stir fry for about 1-2 minutes until fragrant.
- Add the red pepper and green beans. Stir fry for another 3-4 minutes until the vegetables are tender but still crisp.
- Return the cooked beef to the pan.
- Add the mirin, soy sauce, water, and oyster sauce. Stir to combine and coat the beef and vegetables evenly. Cook for another 1-2 minutes.
- Stir in the scallions and cook for an additional 1 minute.
- Drizzle the sesame oil over the top and sprinkle with sesame seeds.
- Transfer the stir fry to a serving dish and enjoy it hot. Serve with steamed rice or noodles, if desired.
This stir-fry beef with ginger and garlic is a quick, easy, and incredibly flavorful meal that’s perfect for any night of the week. With its vibrant mix of vegetables and perfectly cooked beef, this dish is sure to become a favorite in your household. Enjoy it with a side of steamed rice or noodles to complete the meal.
Stir fry beef with ginger and garlic FAQ:
Cook the sliced beef for about 3-4 minutes until browned and cooked through. Make sure the oil is hot before adding the beef for optimal searing.
Yes, you can substitute the beef with chicken, pork, or tofu. Adjust the cooking times accordingly: chicken and pork may take about the same time, while tofu should be stir-fried until heated through.
Store leftover stir fry in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave before serving.
If you don’t have mirin, you can substitute it with a mixture of rice vinegar and a little sugar (1 tablespoon vinegar with 1 teaspoon sugar) for sweetness.
The vegetables are done when they are tender but still crisp, which typically takes about 3-4 minutes of stir frying. Look for vibrant color and slight tenderness.
Cooking Tips:
- Make sure to slice the beef thinly against the grain for a more tender texture.
- Have all ingredients prepped and ready to go before you start cooking, as stir-frying happens quickly and you don't want to overcook any components.
- Cook the beef in batches if necessary to avoid overcrowding the pan, which can steam the meat instead of searing it.
- Use high heat and keep the ingredients moving in the pan to achieve that perfect stir-fry texture.
- Feel free to adjust the amount of ginger and garlic to suit your personal taste.
Nutrition Facts
4 ServingsCalories 400kcal
Protein 36g
Carbohydrates 11g
Fiber 3.06g
Sugar 5g
Fat 33g
More recipes
Tuna skinny pizza with arugula and olives
Enjoy this quick tuna skinny pizza topped with arugula and olives.
07 Feb 2026Satsivi (chicken with walnut sauce)
Savor tender chicken in a rich walnut sauce with Satsivi.
06 Feb 2026Garlic and rosemary steaks
Juicy grilled steaks marinated in garlic and rosemary, served with potatoes and lemon-parsley mayo.
10 Jan 2026