This easy beef stir fry is the 30-minute recipe your weeknight needs! It has thinly sliced beef and tender-crisp veggies tossed in an umami-packed sauce with fresh ginger and lime.
As someone who craves takeout at least once a week, I can’t tell you how much I love recipes like my pepper steak stir fry, spicy Hunan beef, and steak fried rice. They’re SO easy to make at home, just like this zesty ginger beef!
I know I say this about a lot of recipes, but this might be my favorite beef stir-fry. My ginger beef stir fry came about years ago when I lived in Chicago (circa 2002), where we hopped from one Asian restaurant to the next. I sampled it all: sushi, pho, curry, and too many stir-fries to count. But it opened my kitchen to a world of homemade takeout favorites, including this ginger beef stir fry. This is a simple, zesty, and quick dinner packed with juicy beef and veggies in a silky soy and ginger sauce with lime.
Things I Love About This Ginger Beef Stir-Fry Recipe
- A weeknight favorite. I’ve been making this stir fry regularly since my graduate days. It’s the perfect weeknight meal that’s ready in 30 minutes or less with very little effort and ingredients but loads of flavor.
- Zesty flavors. Ginger and lime is such a wonderful combination, and it shines in dishes like shrimp shumai and this easy ginger beef stir-fry. I love that it’s fairly mild but still get the tastebuds singing.
- One pan. Like most stir fries, this recipe calls for only one skillet (or a wok if you have one). Fast to cook and fast to clean? Yes, and yes!
What You’ll Need
There are only a few ingredients in this simplified ginger beef recipe. Each one plays a role in packing this dish full of zesty takeout-inspired flavor! Here are my notes on what you’ll need.
Scroll down to the printable recipe card for the full list and amounts. You’ll also find a step-by-step with photos showing how to make this stir-fry below the recipe card.
- Canola Oil – You could also use sesame oil or sunflower oil. Stick to oils with a high smoke point that won’t burn while frying.
- Beef – I suggest boneless top sirloin steak for this recipe, however, flank steak, or skirt steak work just as well.
- Lime – Please, use fresh lime juice! The flavor really shines in this stir-fry. Bottled juice just isn’t the same.
- Ginger – Ideally, this should also be freshly grated. If you can’t find fresh ginger root where you are, substitute ½ teaspoon of ground ginger in a pinch.
- Soy Sauce – I prefer low-sodium soy sauce. You could also substitute tamari or coconut aminos.
- Sugar – This can be granulated sugar, brown sugar, or even another sweetener, like honey.
- Vegetables – Rather than slicing up vegetables individually, I save time with a pack of ready-to-go frozen stir fry vegetables (like the ones from Flav-R-Pac). If you don’t buy a ready-made mix, look for veggies like carrots, broccoli, snap peas, and edamame.
- Green Onions – Slice the green parts of the onions diagonally (stop where the green starts to lighten into white).
- Sesame Seeds – Toasted or regular, white or black sesame seeds, whichever you’d like.
- Crushed Red Pepper Flakes – To taste. Feel free to omit these if you’re sensitive to spice.
The Trick to Slicing Steak for Stir Fries
The key to slicing tender beef strips is to cut against the grain of your steak. The easiest way to find the grain is to look at the steak to see which direction the fibers in the beef are running: this is the grain. The goal is to cut across those lines. If you cut with the grain, the beef slices will be harder to chew.
Tips and Variations
- Use pre-cut beef strips. Many butchers and supermarket meat counters sell pre-cut beef that already comes in strips. You can also ask your local butcher to slice the steak for you to save on prep time.
- Prep ahead. Make sure that your beef and veggies are sliced and the sauce ingredients are ready to go before you start. Stir-fries are quick!
- Season the steak just before cooking. Don’t season your steak strips too far in advance, as the salt can make the beef tough the longer it sits.
- Listen for the sizzle. If the beef strips don’t hiss and sizzle the second they hit the pan, it means the wok or skillet isn’t quite hot enough. You want the pan and oil to be sizzling hot to get a good sear on the outside of the steak. Make sure it’s preheated!
- Different protein. If you’d like, make this recipe with sliced chicken or pork instead of beef. Even ground meats will work in this stir-fry if that’s what you have on hand.
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Prep. Heat 1 tablespoon canola oil in a wok.
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Cook the beef. Season steak strips with salt and pepper; add to wok. Cook for 3 to 4 minutes or until browned on all sides, stirring frequently.
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In the meantime, prepare the sauce. In a mixing bowl, whisk together lime juice, ground ginger, soy sauce, and sugar; whisk until well combined. Remove the wok from the heat and stir in the prepared sauce. Transfer the steak to a plate.
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Cook the veggies. Wash or wipe down the wok. Heat the remaining canola oil in the wok. Add frozen veggies; cook for 5 minutes, stirring frequently.
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Put it all together. Stir in previously prepared steak and cook for 2 minutes, or until heated through. Remove from heat; drizzle with lime juice.
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Serve. Garnish with onions, sesame seeds, and crushed red pepper, and enjoy the beef stir fry over rice or noodles.
Serving: 1cup | Calories: 238kcal | Carbohydrates: 18g | Protein: 23g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 50mg | Sodium: 192mg | Potassium: 581mg | Fiber: 5g | Sugar: 2g | Vitamin A: 5820IU | Vitamin C: 14mg | Calcium: 53mg | Iron: 3mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Make Ginger Beef Stir Fry
With only 20 minutes of cooking time, stir fries like this ginger beef recipe are some of my favorite quick dinners. You’ll see why soon enough:
- Prep. Get the oil heating in a wok or large skillet. Meanwhile, toss your steak strips with a little salt and pepper.
- Cook the beef. Add the seasoned beef strips to the hot pan and cook for 4-5 minutes. Stir often, until the beef has browned on all sides.
- Add the sauce. In the meantime, whisk the lime juice, ginger, soy sauce, and sugar in a bowl. Take your pan with the beef off the heat and stir in the sauce. Afterward, transfer the saucy beef to a plate.
- Cook the veggies. Now, heat a little more oil and add the frozen stir-fry vegetables. Cook, stirring often, until the veggies are tender.
- Put it all together. Lastly, return the beef to the pan. Let that cook through for a couple of minutes, then take it off the heat and hit the stir-fry with a fresh squeeze of lime. Sprinkle with onions, sesame seeds, and crushed red pepper, and serve!
Storing and Reheating Leftovers
Refrigerate. Store any leftover beef stir-fry in an airtight container in the fridge for up to 4 days.
Reheat. Reheat the steak and veggies in the microwave in 30-second increments, stirring in between, until it’s warm. You can also reheat this stir-fry on the stovetop.
