Ginger Beef
Ginger beef made with thinly sliced sirloin, lightly coated in cornstarch and finished in a fast ginger soy sauce. A quick, one pan recipe with tender beef and a balanced savory sauce.
Servings 2
Calories 465kcal
Equipment
- large skillet or wok. Provides enough surface area to sear the bef quickly without crowding.
- mixing bowls Used for coating the beef and mixing the sauce separately.
- whisk Helps dissolve the sugar and evenly combine the sauce.
- tongs Makes it easier to move the beef quickly without tearing it.
Ingredients
Beef:
- 1 lb (454 g) sirloin steak thinly sliced against the grain
- 1 tsp (5 g) kosher salt
- ½ tsp (1 g) black pepper
- ¼ cup (32 g) cornstarch
Sauce:
- ¼ cup (60 ml) water
- ⅓ cup (80 ml) low-sodium soy sauce
- 1 tbsp (15 ml) rice vinegar
- ⅓ cup (70 g) packed dark brown sugar
- 1 tsp (5 ml) toasted sesame oil
- 1 tbsp (15 g) fresh ginger finely grated
- 2 cloves garlic minced
For cooking and serving:
- 4-6 green onion stalks sliced, white and green parts separated
- ¼ cup (60 ml) neutral oil
- 1 tsp (3 g) toasted sesame seeds optional
- cooked rice optional for serving
Instructions
- Slice the steak into thin strips against the grain and place them in a medium mixing bowl. Season evenly with the kosher salt and black pepper, tossing so the beef is coated on all sides. Add the cornstarch and toss again until each piece is lightly coated. This coating helps keep the beef tender and allows the sauce to cling later.1 lb (454 g) sirloin steak, 1 tsp (5 g) kosher salt, ½ tsp (1 g) black pepper, ¼ cup (32 g) cornstarch
- In a small mixing bowl, combine the water, low-sodium soy sauce, rice vinegar, brown sugar, toasted sesame oil, grated ginger, and minced garlic. Whisk until the mixture looks smooth and the sugar begins to dissolve. Set aside.¼ cup (60 ml) water, ⅓ cup (80 ml) low-sodium soy sauce, 1 tbsp (15 ml) rice vinegar, ⅓ cup (70 g) packed dark brown sugar, 1 tsp (5 ml) toasted sesame oil, 1 tbsp (15 g) fresh ginger , 2 cloves garlic
- Slice the green onions, keeping the white parts separate from the green tops. This allows the whites to soften in the pan while the greens stay fresh for finishing.4-6 green onion stalks
- Heat a large skillet or wok over medium-high heat. Add the neutral oil and let it heat until shimmering. Add the coated beef in an even layer, working in batches if needed to avoid crowding. Cook, stirring occasionally, just until the beef is no longer pink. Transfer the beef to a clean plate.¼ cup (60 ml) neutral oil
- Carefully spoon off excess oil from the pan, leaving about 2 tablespoons (30 ml) behind. Add the white parts of the green onions and cook, stirring, until they begin to soften, about 30 seconds to 1 minute.
- Whisk the sauce again, then pour it into the pan. Cook, stirring frequently, until the sauce comes to a simmer and begins to thicken slightly.
- Return the beef to the pan and stir until the meat is evenly coated in the sauce and heated through. Turn off the heat. Sprinkle the green onion tops over the beef and garnish with sesame seeds, if using. Serve immediately, over cooked rice if desired.1 tsp (3 g) toasted sesame seeds, cooked rice
Notes
- Slice the beef thin and against the grain or it will turn chewy.
- Use a light hand with the cornstarch. Enough to coat, not enough to cake.
- Heat the pan fully before adding the beef so it cooks fast and stays tender.
- Pull the beef early. It finishes cooking when it goes back into the sauce.
- Watch the sauce closely. It thickens quickly and doesn’t need fixing.
- Turn off the heat as soon as everything is coated and warmed through.
Nutrition
Serving: 260g | Calories: 465kcal | Carbohydrates: 26g | Protein: 32g | Fat: 28g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 13g | Cholesterol: 85mg | Sodium: 900mg | Potassium: 610mg | Fiber: 1g | Sugar: 14g | Vitamin A: 380IU | Vitamin C: 7mg | Calcium: 42mg | Iron: 4mg