Ginger Beef Stir Fry Recipe
Photography Credit: Elise Bauer
A cornstarch slurry helps maintain the beef strips from blow drying and helps develop a tasty glaze above the meat.
Thinly sliced scallions are stirred in at the conclusion, along with the whole thing is served over rice. Fast, easy, and tastes great!
The trick to some good stir-fry is employing a very hot, relatively stick-free pan. I say relatively stick-free since you don't want one particular stick-free pans while using coating that peels off, but say a lot more like a well-seasoned wok or even a cast iron frying pan.
Hard anodized aluminum work too, becasue it is surface is bonded to the pan and will take high temperatures cooking. Cooking on high heat permits you to get a good sear within the meat and vegetables without overcooking them.
2 Tbsp unseasoned rice vinegar
5 Tbsp soy sauce (use gluten-free soy sauce if cooking gluten-free)
1 Tbsp honey
1 teaspoon ground cumin
1 1 1/4 to at least one 1/2 lb top sirloin steak
1 Tbsp cornstarch
1 Tbsp dark toasted sesame oil (optional)
3-4 green onions, cut over a diagonal, 1/2-inch apart, like the greens
2 cloves garlic, thinly sliced
2-3 hot chilis, preferably red serranos, seeded, sliced
1-inch nob of ginger, peeled, cut lengthwise into matchstick shapes
1/2 cup loosely packed, chopped cilantro
Method
2 Marinate the beef: In a medium bowl, whisk together the marinade ingredients; the soy sauce, vinegar, grated ginger, honey, red chile flakes, and cumin. Mix the beef in while using marinade to coat and allow it sit for no less than 30 minutes, or more to 4 hours, inside the fridge.
3 Make cornstarch slurry: In a little bowl, mix the cornstarch with 2 tablespoons of cold water to have a slurry.
4 Brown the beef strips: Heat the oil in a very wok (vegetable oil plus dark sesame oil if using), or possibly a large sauté pan, over high heat until it really is nearly smoking. As the oil is heating, pat the beef dry and separate it into small batches no bigger what can fit in the palm of your respective hand. Working in batches, sauté beef until just brown outside but rare inside, a maximum of 1 minute. Transfer beef to your bowl.
5 Stir fry chiles, garlic, ginger: When each of the beef is cooked, place the chiles and garlic to the pan and stir-fry 30-45 seconds. Add the julienned ginger and cook for 30-45 seconds more.
6 Add beef, cornstarch slurry, scallions: Add the beef to the pan. Add the cornstarch slurry. Add the scallions and mix everything together. Cook for 1 minute.
7 Remove from heat, stir in cilantro: Turn the warmth off and mix within the cilantro. Serve at the same time with steamed white rice.
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Elise Bauer
Elise Bauer would be the Founder and President of Simply Recipes. Elise launched Simply Recipes in 2003 in order to keep track of her family's recipes, and along the route grew it into probably the most popular cooking websites from the world. Elise is devoted to helping home cooks be successful within the kitchen. Elise can be a graduate of Stanford University, and lives in Sacramento, California.
12.75
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1.00
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Beef
Dinner
Stir-fry
Chinese
Gluten-Free
7334
12.50
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1.50
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2.00
Beef
Dinner
Stir-fry,1-Pot
Gluten-Free
4130
11.75
7.00
2.00
0.75
0.00
0.00
2.00
Beef
Dinner
1-Pot
Gluten-Free
10454
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Shannon
This was by far and away one of the best recipes I've tried in a very long time! Can't wait making it again!
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Lisa
I used the marinade within the meat also it was wonderful!!! I did others the way I normally do. If I had used anymore ginger it'd have been an excessive amount.
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Anne
This is my very first time that making stir fry. Used round steak that had been precut for stir fry. I had 1/2 lb meat. Used whole marinade. Marinade for 3 hours. Very salty. Meat were built with a weird texture. Hubby isn't happy. What did I do wrong, I thank you for help!!!
March 1, 2018
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