Garlic Ginger Beef Stir Fry Recipes

GINGER AND GARLIC BEEF STIR FRY

Steps:

• Ginger Sriracha Sauce: 1. In a small bowl, whisk cornstarch, ginger, soy sauce, sugar, and sriracha. Set aside. Beef: 1. Make the marinade by whisking cornstarch, mirin, ginger, garlic, sesame oil, soy sauce, vinegar, and sugar together in a large bowl. 2. Add beef to the cornstarch-mirin mixture and toss. Set aside to marinate at room temperature for 20 minutes. Or cover and refrigerate for at least 4 hours or overnight. 3. Heat a wok or large sauté pan over very high heat. Strain meat from marinade. 4. Add peanut oil to the wok or pan and stir fry meat, in small batches, for 1 to 2 minutes, until just browned on the outside. Don't overcook, meat will continue to cook while resting. Transfer meat from wok or pan and place on a plate. 5. Add ginger-sriracha sauce and scallions and add all the meat back to the pan. Stir to coat. Transfer to a shallow pan or platter and garnish with sesame seeds. Serve with Quick Shiitake Lo Mein, and Chinese Long Beans.

GARLIC-GINGER BEEF STIR-FRY

Steps:

• In a bowl, toss beef with baking soda and 1 tbsp (15 mL) soy sauce. Set aside.
• To make sauce, in a small bowl, whisk together beef broth, remaining 3 tbsp (45 mL) soy sauce, cornstarch, sesame oil and sugar. Set aside.
• In a wok or large skillet, heat half the canola oil over high heat, add half the beef and stir-fry just until meat browns, 2 to 3 min. Transfer to plate. Repeat with remaining oil and meat. Set aside.
• In the same wok, add onion, garlic and ginger paste and stir-fry until fragrant, about 1 min. Add carrots and 1/2 cup (125 mL) water then cover and let steam for 2 min. Add broccoli and let steam for 3 min. or until vegetables are tender-crisp.
• Pour in sauce and stir-fry until sauce thickens, about 1 to 2 min. Stir in beef and any accumulated juices, add snow peas and stir-fry for 1 min.

GARLIC GINGER BEEF

Steps:

• In a large resealable plastic bag, combine 2 tablespoons soy sauce, balsamic vinegar, 1 teaspoon garlic, brown sugar and 1/2 teaspoon ground ginger or 2 teaspoons gingerroot; mix well. Add the beef. Seal bag and turn to coat; refrigerate for at least 1 hour, turning once. In a bowl, combine the cornstarch, broth, ketchup, sherry or vinegar, steak sauce, cayenne and remaining soy sauce until smooth; set aside., In a large nonstick skillet or wok, stir-fry beef in batches in 2 teaspoons hot oil until no longer pink. Remove and keep warm. In the same pan, stir-fry red peppers and onions in remaining oil for 2 minutes. Add the peas and remaining garlic and ginger; stir-fry for 2-3 minutes or until vegetables are crisp-tender. Return beef to the pan. Stir broth mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice if desired.

GINGER BEEF STIR-FRY

Steps:

• Mix 1 tablespoon cornstarch, water and salt; toss with beef. In a small bowl, mix broth, soy sauce, sugar, orange zest and remaining cornstarch until smooth., In a large skillet, heat 2 teaspoons oil over medium-high heat; stir-fry half of the beef until browned, 2-3 minutes. Remove from pan. Repeat with additional 2 teaspoons oil and remaining beef., Stir-fry carrots in remaining oil 2 minutes. Add ginger, garlic and, if desired, pepper flakes; cook and stir until fragrant, about 30 seconds. Stir broth mixture and add to pan; bring to a boil. Cook and stir until slightly thickened. Stir in beef; heat through. Serve with rice.

BEEF & GINGER STIR-FRY

Steps:

• Mix the beef and five-spice in a bowl, then set aside to marinate. Soften the noodles in boiling water following pack instructions, drain then set aside. Thinly slice the red chilli, leaving the seeds if you prefer a little extra heat. Mix with the garlic, ginger and lemongrass in a small bowl. Heat half the oil in a wok, add the chilli mixture and stir-fry for 1 min until softened but not coloured. Remove with a slotted spoon and set aside while you cook the beef.
• Heat the remaining oil, add the beef and stir-fry over a high heat for 1 min until browned and just cooked through.
• Return the chilli mixture to the pan with the sugar snaps, baby corn and half the spring onions. Stir-fry for 1 min more before adding the drained noodles. Mix to thoroughly combine, take off the heat and add a squeeze of lime juice, the soy sauce and fish sauce.
• Divide between four plates. Scatter with the peanuts, garnish with remaining spring onions and chopped coriander.

GINGER BEEF STIR-FRY

Steps:

• Mix vegetable broth, soy sauce, honey powder, ginger, sesame oil, cornstarch, garlic, and red pepper flakes together in a small bowl.
• Heat vegetable oil in a wok until simmering. Add skirt steak, salt, and pepper. Cook until browned, about 5 minutes. Add stir-fry vegetables. Pour in sauce mixture. Cook until vegetables are heated through, about 5 minutes.

GINGER GARLIC BEEF STIR-FRY

Steps:

• Mix beef and eggs together in a bowl.
• Dissolve 3/4 cup cornstarch in 1/2 cup cold water, the add to the beef/egg mixture; toss to combine with beef.
• In a small bowl whisk together soy sauce, cooking wine, vinegar, sesame oil and sugar; set aside.
• Heat about 3-4 tablespoons vegetable oil in a wok to hot but not smoking.
• Add in the beef mixture to the hot oil adding in batches at a time; separate with a fork, cook stirring frequently until crispy, repeat with remaining beef; set aside and drain oil in the wok.
• Add in about 1 tablespoon fresh oil to the wok, then add in dried chili flakes, carrots, green onion, fresh chopped ginger and garlic; saute until the carrots are crisp-tender (about 2 minutes).
• Add in the soy sauce mixture; bring to a boil.
• Add in the cooked beef strips; mix to combine until coated and heated through.
• Serve over cooked hot rice.

STIR-FRIED BEEF WITH GINGER

Steps:

• Toss the strips of steak, the lemongrass, soy sauce, half the fish sauce, half the sugar and half the chilli flakes together in a bowl. Set aside in the fridge to marinate for at least 20 mins or up to 6 hrs.
• Mix the remaining fish sauce with the lime juice, remaining chilli flakes, the rest of the sugar and 3 tbsp water, then set aside.
• Heat 1 tbsp vegetable oil in a large non-stick or cast iron wok or frying pan over a high heat. Once hot, tip in half the marinated steak strips and stir-fry for 2 mins until just cooked through, then remove to a large plate using tongs or a slotted spoon and repeat using another 1 tbsp of oil and the remaining beef. Remove to the plate, then wipe the wok or pan clean using kitchen paper.
• Add the remaining oil to the pan and fry the green pepper and the white parts of the spring onion. Stir-fry over a high heat for 2-3 mins, then add the garlic and ginger and stir-fry for another 45 seconds-1 min. Return the steak to the pan, stir well, then add the lime dressing and most of the basil leaves, mixing well to coat.
• Divide the stir-fry between bowls alongside rice or noodles, then scatter with the chopped peanuts, any remaining basil leaves and the green parts of the spring onions.