Ginger Beef Stir Fry


The best thing about stir fries? They come together so quickly! In this ginger beef stir fry we marinate strips of beef sirloin in a honey soy marinade, then quickly fry them in a hot pan with julienned ginger, red chilis, and sliced garlic.

A cornstarch slurry helps keep the beef strips from drying out and helps create a tasty glaze over the meat.

Thinly sliced scallions are stirred in at the end, and the whole thing is served over rice. Fast, easy, and tastes great!

Stir Fry Ginger Beef

The trick to a good stir-fry is working with a very hot, relatively stick-free pan. I say relatively stick-free because you don’t want one of those stick-free pans with the coating that peels off, but say more like a well-seasoned wok or a cast iron frying pan.

Hard anodized aluminum will work too, as its surface is bonded into the pan and can take high temperature cooking. Cooking on high heat allows you to get a good sear on the meat and vegetables without overcooking them.

Ginger Beef Stir Fry Recipe

  • Prep time: 15 minutes
  • Cook time: 10 minutes
  • Marinating time: 30 minutes
  • Yield: Serves 4-6



  • 2 Tbsp unseasoned rice vinegar
  • 5 Tbsp soy sauce
  • 1 Tbsp honey
  • 1 Tbsp peeled, grated fresh ginger
  • 1 teaspoon chile pepper flakes
  • 1 teaspoon ground cumin

Beef and stir-fry

  • 1 1 1/4 to 1 1/2 lb top sirloin steak
  • 1 Tbsp cornstarch
  • 2 Tbsp vegetable oil (preferably peanut)
  • 1 Tbsp sesame oil (optional)
  • 3-4 green onions, cut on a diagonal, 1/2-inch apart, including 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


1 Chill steak, slice into strips: Chill the steak in the freezer for 30 minutes before you slice it, this will make it easier to cut in thin slices. Slice the steak first crosswise in 1/2-inch thick slices. The cut each slice lengthwise into strips.

stir-fry-ginger-beef-1.jpg stir-fry-ginger-beef-2.jpg

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 with the marinade to coat and let it sit for at least 30 minutes, and up to 4 hours, in the fridge.

3 Make cornstarch slurry: In a small bowl, mix the cornstarch with 2 tablespoons of cold water to make a slurry.

4 Brown the beef strips: Heat the oil in a wok, or a large sauté pan, over high heat until it is nearly smoking. As the oil is heating up, pat the beef dry and separate it into small batches no larger than what can fit into the palm of your hand. Working in batches, sauté beef until just brown outside but rare inside, no more than 1 minute. Transfer beef to a bowl.

stir-fry-ginger-beef-method-1 stir-fry-ginger-beef-method-2

5 Stir fry chiles, garlic, ginger: When all of the beef is cooked, put the chiles and garlic into 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 back to the pan. Add the cornstarch slurry. Add the scallions and mix everything together. Cook for 1 minute.

stir-fry-ginger-beef-method-3 stir-fry-ginger-beef-method-4

7 Remove from heat, stir in cilantro: Turn the heat off and mix in the cilantro. Serve at once with steamed white rice.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Ginger Beef Stir Fry on Simply Recipes. Thank you!


If you make this recipe, snap a pic and hashtag it #simplyrecipes — We love to see your creations on Instagram, Facebook, & Twitter!

Never miss a recipe!

Subscribe to Simply Recipes free via email:

Showing 4 of 49 Comments

  • Ashley

    Absolutely amazing! This is the first stir fry recipe that actually was a success for me. The flavors are amazing. An hour marinade was enough for the meat to absorb the flavors. I don’t like it too spicy so left out the pepper. I added some veggies, matchstick carrots, broccoli florets, and sliced mushrooms with a bit of seasoning, before returning the meat to the pan. Also sprinkled a bit of the marinade for more sauce to coat the veggies. My boyfriend loved it.

  • Lacey

    Dumb question, do you add the marinade to the pan along with the cornstarch slurry? Otherwise what it’s the sauce?

  • cam gauthier

    I was told not to cook this to often,I do whenever I want one complains,hold the cilantro I use jamaican thyme

  • Sam

    I’m an extremely picky eater, so to say this thing is one of the best stir-fry’s I’ve had, is saying a lot. The 1st time I did it, I disobeyed the recipe by not removing the excess marinade from the beef and it didn’t turn out right because the honey made everything very sticky. So yeah, pat the beef dry as indicated. I marinate mine for an hour and the flavor is infused in the beef so don’t worry that it’ll be flavorless when you pat the beef dry. I also tailored it to my own taste by adding ~1 tsp light soy sauce and ~1 tsp oyster sauce after throwing the beef back in with the other goodies and it’s heaven. I love the honey in this recipe because the sweetness is really subtle (unlike the sugary taste when you use regular sugar).

  • Momma

    Love the Recipe! I added and subtracted a few items. I added lemon/orange peel.. Did not add the pepper or the cilantro.. Definitely helped to marinade the meat for a couple of hours. Stir Fried my veggies and added it all back together. Poured over rice and wow…great meal! Thanks for sharing a great recipe! Loved it Loved it!

View Responses / View More Comments / Leave a Comment