Beef, Ginger Recipe

Prep and Marinate Beef

Slice the beef thinly across the grain into roughly 1/8- to 1/4-inch strips. In a bowl combine 4 tbsp soy sauce, 2 tbsp rice wine (or dry sherry), 2 tbsp grated ginger, 3 minced garlic cloves, 1 tsp sesame oil, 1 tsp sugar, 1 tsp cornstarch and 1 tsp freshly ground black pepper. Add the beef, toss to coat thoroughly, cover and refrigerate for at least 20 minutes and up to 2 hours to tenderize and flavor the meat.

While the beef marinates, prepare the vegetables. Thinly slice one medium onion and (if using) one red bell pepper. Trim and slice 4 scallions on the bias, separating whites from greens. Julienne 1 tbsp fresh ginger for stir-frying. Pat the marinated beef dry with paper towels just before cooking to ensure a good sear; reserve any excess marinade.

Whisk together the sauce: in a small bowl combine 1 cup beef or chicken stock, 1 tbsp oyster sauce, 1 tsp dark soy (or extra soy sauce) and the reserved marinade. Set aside a cornstarch slurry by mixing 1 tsp cornstarch with 1 tbsp cold water; keep nearby.

Stir-Fry the Beef

Heat a large wok or heavy skillet over high heat until very hot. Add 1 tbsp of vegetable oil and swirl. Add the beef in a single layer (work in batches if necessary to avoid crowding) and sear undisturbed for 30–45 seconds, then stir-fry until just browned but still tender, about 1–2 minutes total per batch. Transfer the cooked beef to a plate and tent with foil to keep warm.

Cook Aromatics and Vegetables

Return the wok to high heat and add the remaining 1 tbsp oil. Add the sliced onion and the white parts of the scallions; stir-fry 30–45 seconds until softened. Add the julienned ginger and optional red bell pepper and stir-fry another 30–45 seconds until fragrant and vegetables are crisp-tender.

Finish with Sauce

Pour the prepared sauce into the wok and bring to a simmer, scraping any browned bits from the bottom. Allow the sauce to reduce for about 1 minute, then stir the cornstarch slurry and add it to the sauce while stirring constantly. Cook for 30–60 seconds until the sauce thickens to a glossy consistency. Return the beef and any accumulated juices to the wok, toss quickly to coat and heat through for 30 seconds. Taste and adjust seasoning with salt or a splash more soy if needed.

Garnish and Serve

Turn off the heat, stir in the green parts of the scallions and 1 tsp toasted sesame seeds if using. Serve the ginger beef immediately over steamed jasmine rice or noodles and sprinkle with chopped cilantro or additional scallions.