Buying fresh ginger is kind of annoying to me (I like it though!) so when I get some I want to USE IT UP with a ginger party. So I am all about some gingery beef stir fry to use my ginger. (Also I love those tubes of the already pureed ginger. Worth the money.) Another bonus of this recipe – no marinade! But still super flavorful sauce-y meat and vegetables. One other note, I know it is a drag when a recipe calls for something a kind of specialty. This has hoisin sauce in it, but if you’re like WHAT IS THAT I DON’T HAVE THAT then this will still turn out completely good to skip it!
Ginger Beef Stir Fry
Serves four
4 cloves garlic
3 tablespoons ginger
2 tablespoons sesame oil
1 tablespoon hoisin sauce
2 tablespoons soy sauce
2 tablespoons brown sugar
2 tablespoons rice wine vinegar
A dash of red pepper flake
Vegetable oil
1 pound flank steak, sliced thinly in one inch pieces
1 onion, sliced thinly
1 carrot, sliced
1 cup broccoli florets
1 bell pepper, sliced thinly
1 and 1/2 cups white rice, cooked
4 green onions
Black sesame seeds
Prepare sauce by blending together garlic, ginger, sesame oil, hoisin sauce, soy sauce, brown sugar, rice wine vinegar, and red pepper flake.
Pour vegetable oil about 1/2 inch deep into a large skillet over medium-high heat. Fry flank steak for 2-3 minutes on each side. Set steak aside and toss meat with half of sauce. Discard oil (a little left in the pan is fine, even preferable).
Reduce heat to medium. Add onions and carrots and saute for 1 minute. Add broccoli and bell pepper and cook for an additional minute. Coat with remaining sauce.
Assemble stir fry by serving meat and vegetables over white rice. Top with green onion and black sesame seeds.
- 4 cloves garlic
- 3 tablespoons ginger
- 2 tablespoons sesame oil
- 1 tablespoon hoisin sauce
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons rice wine vinegar
- A dash of red pepper flake
- Vegetable oil
- 1 pound flank steak, sliced thinly in one inch pieces
- 1 onion, sliced thinly
- 1 carrot, sliced
- 1 cup broccoli florets
- 1 bell pepper, sliced thinly
- 1 and ½ cups white rice, cooked
- 4 green onions
- Black sesame seeds
- Prepare sauce by blending together garlic, ginger, sesame oil, hoisin sauce, soy sauce, brown sugar, rice wine vinegar, and red pepper flake.
- Pour vegetable oil about ½ inch deep into a large skillet over medium-high heat. Fry flank steak for 2-3 minutes on each side. Set steak aside and toss meat with half of sauce. Discard oil (a little left in the pan is fine, even preferable).
- Reduce heat to medium. Add onions and carrots and saute for 1 minute. Add broccoli and bell pepper and cook for an additional minute. Coat with remaining sauce.
- Assemble stir fry by serving meat and vegetables over white rice. Top with green onion and black sesame seeds.
