Best Beef Stir Fry With Ginger

This Chinese beef stir-fry with ginger is a Must-eat in winter. Many Taiwanese cook a lot of ginger dishes in winter to ward off the cold and keep warm. My mother always cooked this recipe when I was a kid.
It’s savory, hearty and has an earthy ginger flavor. It goes best with white rice and warms your body. In my research, I found out that ginger is full of nutrients and benefits. Here are some benefits I’d like to share with you.

The functions of ginger:

1. Preventing colds: Ginger is rich in vitamin A, vitamin E, vitamin B and a small amount of vitamin C. If you eat more of it, you can effectively prevent colds.
2. Relieve pain: Ginger has an analgesic effect and has been used since ancient times to relieve pain, e.g. for headaches, joint pain or menstrual cramps.
3. The gingerol contained in ginger can reduce the inflammatory response in the body and has a soothing effect on symptoms such as rheumatoid arthritis and gout.
4. Ginger has health benefits and can help lower cholesterol, boost metabolism and keep blood vessels open.

What do you need:

MARINADE BEEF:
10.5 oz flank steak (0.65lb), (300g), sliced 1/4 inch thick
1 teaspoon soy sauce
1 teaspoon dark soy sauce
1 teaspoon sugar
1/4 teaspoon baking soda
4 teaspoons cornstarch
4 teaspoons cooking wine, Shaoxing wine, or dry sherry
2 teaspoons oil

The Sauce:
1 1/2 teaspoon soy sauce
1/2 teaspoon dark soy sauce
1/2 teaspoon oyster sauce
1/2 cup water

12 Slices of Ginger
1/2 Onion
10 Slices of Carrots
3 Stalks of Green Onion

How to make:

1. Cut the beef against the grain (the grain is the length of the steak) lengthwise into 1/4 inch pieces. You can refer to my other post  “How To Velvet Beef For Stir Fry?” There I show you how to cut the beef and how to tenderize it.
2. Add the soy sauce, dark soy sauce, cooking wine, cornstarch and baking soda. After you have mixed everything well, add the oil at the end and mix them well. (You can also leave it overnight).
   If you leave it overnight, do not add the baking soda. Add it before you want to cook it.
3. Prepare the vegetables – slice the ginger as thinly as possible. Slice the carrots, onions and spring onions. The onion should be cut along the grain to preserve its sweetness.

4. Add the oil and ginger at the same time over a medium heat and fry until the underside has a golden color, about 2 to 3 minutes. Then turn the other side for another 1 to 2 minutes. This way, the oil retains the flavor of the ginger.
5. Add the beef to the pan, but don’t overcrowd the pan or your steak will be steaming and not seared. Turn the beef when the underside is golden brown.
6. Add the carrots, water and sauce. Stir fry for 1 to 2 minutes. Add onions and spring onions and fry for 1 to 2 minutes.
7. Serve hot with steamed rice.

More beef stir fry recipes:

★ Pepper Steak With Onion

★ Easy Cabbage And Beef Stir Fry

★ Easy Beef Chow Mein (Beef Stir Fry With Noodles)

★ Szechuan Beef

★ PF Changs Mongolian Beef

Watch how to make:

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