Ginger Beef Recipe

Slice the beef

Trim any large fat from the flank steak and freeze 20–30 minutes to firm up for easier slicing. Slice thinly (1/8–1/4 inch) across the grain into bite-size strips.

Place sliced beef in a bowl. Add 1.5 tablespoons soy sauce, 1 tablespoon Shaoxing wine, 1 tablespoon cornstarch, 1 teaspoon vegetable oil and, if using, 1/2 teaspoon baking soda. Toss thoroughly until each piece is evenly coated.

Let the beef marinate at room temperature for 15–20 minutes (or up to 1 hour in the refrigerator). The cornstarch and optional baking soda will tenderize and give the beef a thin velvety coating that helps the sauce adhere.

While beef marinates, whisk together 3 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 tablespoon rice vinegar, 1.5 tablespoons dark brown sugar, 2 tablespoons finely grated ginger and 2 minced garlic cloves in a small bowl.

Add 1/2 cup chicken stock (or water) and stir to combine. In a separate small cup, mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a smooth slurry; set aside.

Prepare aromatics and vegetables: slice 4 scallions on the diagonal, julienne 1 tablespoon fresh ginger (for texture), thinly slice half a red bell pepper, and have chili ready if using.

Heat a large wok or heavy skillet over high heat until very hot. Add 2 tablespoons vegetable oil and swirl to coat. Add half the marinated beef in a single layer and spread quickly; do not crowd. Sear without moving for 30–45 seconds, then stir-fry for another 30–60 seconds until just browned but not fully cooked through. Transfer to a plate. Repeat with remaining 1 tablespoon oil and remaining beef. The quick high-heat sear keeps the beef tender.

Remove excess oil from the wok leaving about 1 tablespoon. Reduce heat to medium-high, add the prepared ginger julienne, minced garlic (if not already added to sauce), sliced red bell pepper and chilies. Stir-fry 30–45 seconds until fragrant and pepper begins to soften but remains crisp.

Pour the prepared sauce into the wok and bring to a simmer, scraping up any browned bits from the bottom. Let it bubble for 30 seconds to meld flavors.

Stir the cornstarch slurry again (it may settle) and pour into the simmering sauce while stirring. Cook 30–60 seconds until sauce thickens to a glossy, clingy consistency.

Return the seared beef and any accumulated juices to the wok. Toss quickly to coat beef in the sauce and warm through, about 30–45 seconds. Stir in 1/2 teaspoon sesame oil and most of the sliced scallions (reserve some for garnish).

Transfer ginger beef to a serving platter or bowls over steamed jasmine rice. Garnish with remaining scallions, a sprinkle of sesame seeds if using, and extra julienned ginger for brightness.

Serve immediately. Leftovers keep covered in the refrigerator for up to 2 days; reheat gently to avoid overcooking the beef.