Best 2 Gingered Beef Stir Fry For Recipes

Indulge in the tantalizing flavors of our delectable Gingered Beef Stir-Fry, a symphony of savory and spicy sensations. This dish is a culinary journey that takes you through a burst of ginger, the warmth of garlic, and the umami-richness of soy sauce. Tender beef slices dance gracefully with crisp-tender vegetables, coated in a luscious sauce that will leave you craving for more. Our collection of recipes offers variations to suit every palate, from the classic stir-fry to a tantalizing slow-cooker version that infuses the beef with an extra layer of tender juiciness. Whether you're a seasoned chef or just starting your culinary adventures, our Gingered Beef Stir-Fry recipes are guaranteed to impress your taste buds and leave you with a satisfying meal that is both flavorful and nutritious.

Check out the recipes below so you can choose the best recipe for yourself!

GINGER BEEF STIR-FRY WITH PEPPERS

Ginger Beef Stir-Fry with Peppers image

This vibrant, colorful dish is great for those who love a little heat. Adjust the amount of chile-garlic sauce according to your preferred heat level. To smash ginger, use the side of a chef's knife or the flat bottom of a sturdy mug. Serve with rice, if desired.

Provided by Grace Young

Categories Healthy Diabetes-Friendly Recipes

Time 30m

Number Of Ingredients 13

Ingredients

12 ounces lean flank steak, trimmed
1 ½ teaspoons cornstarch
1 tablespoon reduced-sodium soy sauce, divided
1 teaspoon dry sherry plus 1 Tbsp., divided
1 teaspoon vegetable oil plus 1 Tbsp., divided
4 teaspoons hoisin sauce
4 teaspoons ketchup
1-3 teaspoons chile-garlic sauce or Sriracha
3 slices peeled ginger, smashed
1 small yellow onion, thinly sliced
1 cup diced green bell pepper (1-inch)
1 cup diced red bell pepper (1-inch)
2 tablespoons unsalted beef broth

Steps:

Cut beef with the grain into 2-inch-wide strips. Cut each strip across the grain into 1/4-inch-thick slices. Combine the beef, cornstarch, 1½ tsp. soy sauce, and 1 tsp. sherry in a medium bowl; stir until the cornstarch is no longer visible. Add 1 tsp. oil and stir until the beef is lightly coated.
Combine hoisin sauce, ketchup, chile-garlic sauce (or Sriracha) to taste, and the remaining 1½ tsp. soy sauce and 1 Tbsp. sherry in a small bowl. Set aside.
Heat a 14-inch flat-bottomed carbon-steel wok (or a 12-inch stainless-steel skillet) over high heat until a drop of water vaporizes within 1 to 2 seconds of contact. Swirl in the remaining 1 Tbsp. oil. Add ginger and stir-fry until fragrant, about 10 seconds. Push the ginger to the sides of the pan and add the beef in an even layer. Cook, undisturbed, until the beef begins to brown, about 1 minute. Add onion and, using a metal spatula, stir-fry until the beef is lightly browned but not cooked through, 30 seconds to 1 minute more. Transfer the beef and onion mixture to a plate.
Add green and red peppers and broth to the pan. Cover and cook over high heat until the peppers are bright green and red and almost all the liquid has been absorbed, about 1 minute. Return the beef and onion and any accumulated juices to the pan. Add the reserved sauce and stir-fry until the beef is just cooked through and the peppers are tender-crisp, 30 seconds to 1 minute. Remove the ginger, if desired.

Nutrition Facts : Calories 215 calories, Carbohydrate 11 g, Cholesterol 53 mg, Fat 10 g, Fiber 2 g, Protein 20 g, SaturatedFat 2 g, Sodium 385 mg, Sugar 6 g

GINGERED BEEF AND RED PEPPERS STIR FRY

Gingered Beef and Red Peppers Stir Fry image

Stir-fry is popular in Debbie Williams' Ashland, Ohio home. "My oldest son especially likes this one," she writes. With its pleasant ginger flavor, sweet red peppers and bright green snap peas, it's easy to see why!

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

1-1/2 teaspoons sugar
1 teaspoon cornstarch
1/4 cup cold water
3 tablespoons reduced-sodium soy sauce
2 teaspoons sesame oil, divided
1 beef flank steak (1 pound), cut into thin strips
1 jar (8 ounces) whole baby corn, drained
1/4 cup julienned sweet red pepper
2 teaspoons minced fresh gingerroot
2 teaspoons minced garlic
1/4 pound fresh sugar snap peas
3 cups hot cooked rice

Steps:

In a small bowl, combine sugar and cornstarch. Stir in the water, soy sauce and 1 teaspoon oil until smooth; set aside. In a large nonstick skillet or wok, stir-fry beef in remaining oil for 4-5 minutes or until no longer pink. , Add the corn, red pepper, ginger and garlic; stir-fry for 2-3 minutes or until vegetables are crisp-tender. Add peas; stir-fry 30 seconds longer. Stir soy sauce mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.

Nutrition Facts : Calories 377 calories, Fat 12g fat (4g saturated fat), Cholesterol 48mg cholesterol, Sodium 618mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 2g fiber), Protein 25g protein. Diabetic Exchanges

Tips:

For the best flavor, use fresh ginger and garlic. If you don't have fresh ginger, you can use 1/2 teaspoon of ground ginger.
If you don't have Chinese cooking wine, you can substitute dry sherry or white wine.
If you don't have oyster sauce, you can substitute soy sauce or hoisin sauce.
To make the beef more tender, you can marinate it in the soy sauce, Chinese cooking wine, and cornstarch for 30 minutes before cooking.
Be sure to stir-fry the beef over high heat so that it cooks quickly and evenly.

Conclusion:

This gingery beef stir-fry is a delicious and easy weeknight meal. It's packed with flavor and can be made in just 30 minutes. Serve it over rice or noodles, or with a side of steamed vegetables.