Beef and Ginger Stir-Fry (Restaurant Copycat)

⏱️ 32 minutes👥 4 servings❤️ Taste: 10/10
Beef and Ginger Stir-Fry (Restaurant Copycat)

Nutrition Facts

Calories
385
Protein
32g
Carbs
18g
Fiber
2g

Health Benefits

Gut Health6/10
Anti-Inflammatory6/10
Blood Sugar Control7/10

Ingredients

  • •- 1.25 lbs flank steak, sliced against the grain into thin strips
  • •- 3 tablespoons fresh ginger root, minced
  • •- 4 cloves garlic, minced
  • •- 3 tablespoons soy sauce (divided: 1 tablespoon for marinade, 2 tablespoons for sauce)
  • •- 1.5 tablespoons cornstarch (divided: 1 tablespoon for beef coating, 0.5 tablespoon for sauce)
  • •- 3 tablespoons vegetable oil (divided for cooking)
  • •- 1.5 teaspoons sesame oil
  • •- 1.5 tablespoons rice vinegar
  • •- 1.5 tablespoons brown sugar
  • •- ½ cup beef broth
  • •- 1 large red bell pepper, cut into thin strips
  • •- 1 medium yellow onion, sliced
  • •- 3 scallions, cut into 1-inch pieces
  • •- 2 tablespoons water

Instructions

  1. 1Pat beef strips completely dry using paper towels. Combine beef with 1 tablespoon soy sauce and 1 tablespoon cornstarch in a medium bowl, tossing until evenly coated. Allow to marinate for 20 minutes at room temperature.
  2. 2Prepare all remaining ingredients before cooking begins. Combine beef broth, remaining 2 tablespoons soy sauce, rice vinegar, brown sugar, remaining 0.5 tablespoon cornstarch, and 2 tablespoons water in a small bowl, whisking until sugar dissolves completely. Set sauce mixture aside.
  3. 3Heat 2 tablespoons vegetable oil in a large wok or heavy-bottomed skillet over high heat until shimmering and nearly smoking, about 2-3 minutes. Add half the marinated beef in a single layer, allowing pieces to sear without moving for 1 minute. Stir-fry rapidly until beef is browned but still slightly pink inside, about 2 minutes total. Transfer to a clean plate. Repeat with remaining beef, adding more oil if needed.
  4. 4Allow wok to reheat for 30 seconds. Add remaining 1 tablespoon vegetable oil, then add sliced onion and bell pepper strips. Stir-fry vigorously until vegetables soften slightly but remain crisp-tender, about 3-4 minutes.
  5. 5Push vegetables to the sides of the wok, creating a well in the center. Add minced ginger and garlic to the center, stirring constantly until fragrant and aromatic, about 30 seconds.
  6. 6Return cooked beef and any accumulated juices to the wok, tossing everything together. Give the prepared sauce a quick whisk, then pour over the beef and vegetables. Stir continuously until sauce thickens and coats everything with a glossy sheen, about 1-2 minutes.
  7. 7Remove from heat and drizzle sesame oil over the stir-fry, tossing once more. Add scallions and toss briefly to combine, allowing their fresh flavor to remain bright.
  8. 8Transfer immediately to a warmed serving platter, arranging beef and vegetables attractively with scallions visible on top. Serve steaming hot alongside white jasmine rice.