Ginger-Beef Stir-Fry
A vibrant ginger-beef stir-fry combining tender beef with crisp vegetables and a savory sauce, perfect for quick weeknight dinners or flavorful gatherings.
Ingredients
- 6 oz. frozen pea pods ⓘ
- 1 lb. boneless beef sirloin steak or top round steak ⓘ
- 1/4 cup dry sherry
- 3 tablespoons soy sauce ⓘ
- 1 tablespoon cornstarch ⓘ
- 1 tablespoon grated ginger root or 1/2 teaspoon ground ginger ⓘ
- 1 tablespoon cooking oil ⓘ
- 2 cloves garlic
- 3 medium carrots ⓘ
- 1 cup broccoli flowerets ⓘ
- 1 medium onion
- 8 oz. can sliced water chestnuts or bamboo shoots ⓘ
Instructions
- Thaw pea pods.
- Partially freeze beef, then thinly slice across the grain into bite-size strips.
- In a small bowl, combine sherry, soy sauce, cornstarch, ground ginger (if using), and 1/3 cup water to make the sauce.
- Heat cooking oil in a large skillet or wok over medium-high heat.
- Add garlic and ginger, cook for 30 seconds until fragrant.
- Stir-fry beef strips until browned, about 2-3 minutes.
- Add carrots, broccoli, onion, water chestnuts or bamboo shoots, and pea pods.
- Pour the sauce over the ingredients and cook for an additional 2-3 minutes until vegetables are tender and sauce thickens.
Tips & Substitutions
For a quick and easy preparation, consider using pre-sliced beef from the store or substitute with flank steak for a similar flavor profile. If fresh ginger is unavailable, ground ginger works in a pinch, though fresh is more aromatic. You can also add bell peppers or snap peas for extra crunch and color. This dish is versatile, so feel free to adjust the vegetables based on your preference.
Serving Suggestions
Serve the Ginger-Beef Stir-Fry over steamed rice or noodles for a filling meal. Garnish with sesame seeds or sliced green onions for added flavor and texture. This dish pairs beautifully with a side of egg rolls or a light cucumber salad for a refreshing contrast. For more delicious options, browse other beef recipes to complete your dinner spread.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, gently warm in a skillet over medium heat, adding a splash of water or broth to prevent drying out. You can also microwave in short intervals, stirring frequently, until heated through. Avoid reheating more than once to maintain quality.
Nutrition & Diet Analysis (per serving)
Each serving of Ginger-Beef Stir-Fry contains roughly 694 calories, with 22g protein, 93g carbohydrates, and 28g fat. It is an excellent source of vitamin A (286% of the Daily Value), dietary fiber (74% of the Daily Value), and potassium (52% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 2635mg per serving (115% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat for this stir-fry?
Absolutely! Chicken, pork, or even tofu can be excellent alternatives. Adjust the cooking time accordingly, as different meats will require varying lengths to cook through. For a beefy flavor, consider using flank steak or other cuts suited for stir-frying.
What can I substitute for dry sherry?
If you don't have dry sherry on hand, you can use rice vinegar or apple cider vinegar mixed with a bit of sugar as a substitute. Alternatively, low-sodium chicken broth or a splash of white wine can also work, adding depth to the sauce without overpowering the dish.
How do I make the sauce thicker?
To thicken the sauce further, you can mix an additional teaspoon of cornstarch with a tablespoon of water and stir it into the stir-fry during the last minute of cooking. Make sure to cook it briefly to avoid a raw cornstarch taste, and stir continuously until it reaches your desired consistency.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).