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Ginger beef in wok served with vegetables
Sizzling beef stir-fry coated in a sticky ginger glaze.

Sticky ginger beef stir-fry

Author: Flavelo
Recipes Main Courses
The essence of wok dishes is 'Wok Hei', or the breath of the wok: that smoky, caramelised flavour given by hot metal and quick frying. This recipe contrasts the spiciness of fresh ginger with the depth of beef. The secret is in the prep: by the time the wok heats up, everything must be chopped and ready, because cooking happens in moments.
🕒 Prep Time 20 mins
🍳 Cook Time 10 mins
⌛ Total Time 30 mins
🍽️ Servings 4 servings
🔥 Calories 420 kcal
🌍 Cuisine Asian

Ingredients

Equipment Needed

  • Wok or large frying pan
  • Small bowls for prep
  • Sharp knife

Allergen Information

⚠️ Soya
⚠️ Sesame

Instructions

1 ✓

Mix the soy sauce, water, and cornflour in a small bowl until lump-free.

Tip: This sauce will coat the dish in a glossy glaze at the end. Starch gelatinises and thickens under heat.
2 ✓

Heat the wok until smoking hot. Pour in the sesame oil and toss in the beef. Fry while shaking for 2-3 minutes until browned, then remove to a plate.

Tip: If you add too much meat at once, the temperature drops, and the meat releases juice instead of frying. Cook in batches if needed.
3 ✓

Throw the ginger and garlic into the hot wok, fry for 30 seconds, then add the vegetables (carrot, pepper, onion). Fry for 3-4 minutes.

Tip: The essence of 'Stir-fry' is that vegetables remain 'al dente', not getting fully soft.
4 ✓

Return the meat to the wok with the vegetables. Stir the prepared cornflour sauce again (it settles), and pour over the food.

Tip: In the hot pan, the sauce thickens in moments.
5 ✓

Toss everything together for 1 minute until the sauce coats everything glossily. Serve immediately sprinkled with fresh coriander.

Tip: Serve immediately, as the vegetables continue to soften from their own heat.

Recipe FAQ

Why is the meat tough?
Either you cut it too thick, or overcooked it. Always cut beef across the grain into thin strips, and fry for only 2-3 minutes!
I don't have a wok, what should I do?
A large, heavy-based frying pan will do, just don't overcrowd the meat, cook in batches.

Ingredients

  • 500 g Beef (sirloin or rump, cut into thin strips)
  • 2 tbsp Fresh ginger (grated or matchsticks)
  • 2 cloves Garlic (crushed)
  • 2 whole Carrots (julienned)
  • 1 whole Bell pepper (sliced)
  • 1 head Onion (sliced)
  • 3 tbsp Soy sauce
  • 2 tbsp Sesame oil
  • 1 tbsp Cornflour
  • 100 ml Water
  • 1 bunch Fresh coriander
  • 1 pinch Salt and pepper