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30 Minute Ginger Beef

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Thinly sliced beef, fried until crispy, and coated in a garlic and ginger sauce; 30 Minute Ginger Beef is an inexpensive dinner the whole family will love!

Thinly sliced beef, fried until crispy, and coated in a garlic and ginger sauce; 30 Minute Ginger Beef is an inexpensive dinner the whole family will love! #ginger #beef #takeout #homemade #garlic #fried #crispy

30 MINUTE GINGER BEEF

This particular beef recipe has been one of the most popular recipes here at Lord Byron’s Kitchen since it was originally published in early 2017. No matter how popular though, there were many readers who struggled to get it just right.

Today, I’m updated the recipe with new photos and better cooking instructions. I’m hoping that this will help you to achieve the best possible 30 Minute Ginger Beef at home. No more takeout orders needed!

THE BEST BEEF FOR THIS RECIPE

Before John.e and I started living together, I used to make Ginger Beef nearly once a week. It was such a great weeknight meal – easy to prepare and is very forgiving of cheaper cuts of beef. 

If you ever have one of those days at the grocery store when you’re craving steak, but the price is outrageous or the cuts are just not worth it, grab some cheaper steak and you’ll easily satisfy your beef cravings.

Personally, I think skirt steak or flank steak work best for this recipe. Both of these cuts are often used interchangeably, because they are both tough cuts of beef. But, sliced thinly against the grain, they are tender and delicious.

If you can’t find skirt of flank steak, you can certainly use other cuts of beef as well. I’ve used beef tenderloin for this recipe a few times and it works perfectly.

We shop at an Asian grocery store quite often. They stock thinly sliced beef that is primarily used for bulgogi or ramen dishes. It’s a little more expensive pound for pound, but it’s thinly sliced rib eye and it works very well for this recipe as well.

Thinly sliced beef, fried until crispy, and coated in a garlic and ginger sauce; 30 Minute Ginger Beef is an inexpensive dinner the whole family will love! #ginger #beef #takeout #homemade #garlic #fried #crispy

SUBSTITUTIONS OR VARIATIONS

This dish is one that I’ve perfected. Truth be told, I don’t need to refer to a recipe at all.  So, when I decided to post this recipe to my blog, I had to really think about how to get the measurements right.  One of the best things about this dish, other than the wonderful flavour, is that the recipe is very forgiving.

For example, if you love the flavour of fresh ginger, you can certainly add more in the cooking process. I love ginger and always use a lot of it. If you don’t have fresh ginger, you can use the dried ground ginger powder in a pinch. Since ground ginger is more intense, use only 1/4 tablespoon.

The carrots can be substituted for red or green peppers.  Just keep the amount the same. In some cases, when I’m really busy or running late, there’s not much time to carefully julienne the carrots. In that case, I just slice them thinly or I’ll even grate them.

If you grate them, use a larger holes on your box grater, otherwise the carrots will disappear in the sauce.

Increase or decrease the garlic based on your preference.  I love cooking with fresh garlic and I love the taste of it. I can’t ever imagine someone wanting to cut back on the garlic, but to each their own! If you want to use garlic powder instead, use 1/8th of a teaspoon for every clove.

I like to use light soy sauce in this ginger beef recipe, but you can use regular soy sauce. Light soy sauce will reduce the sodium levels, but it also prevents the flavour of the beef from disappearing. Regular soy sauce is great, but the light is better in this dish.

Thinly sliced beef, fried until crispy, and coated in a garlic and ginger sauce; 30 Minute Ginger Beef is an inexpensive dinner the whole family will love! #ginger #beef #takeout #homemade #garlic #fried #crispy

SERVING SUGGESTIONS

I love to serve 30 Minute Ginger Beef with rice. Since this recipe brags about being ready in about 30 minutes, I often use instant or minute rice. If you’ve been reading my blog for a while, you might recall that I cannot cook “real” rice to save my life. I always resort to instant rice whenever possible.

Also, I’m a little bit of nervous of really spicy flavours, so for me, the rice helps to cool down the heat from the dried chili flakes.  Since originally posting this recipe, I have been slowly increasing my spice and heat level tolerance. Now, I even add extra spice. But, you do you. You can even omit the dried chili flakes if you wish.

I’ve also served this dish with simple sautéed broccoli as well.  Since this beef dish is rather heavy, I tend to feel less guilty about eating a second portion of it if I serve it with broccoli. It’s also pairs very well with fried noodles.  Yum!

THIS IS WHAT YOU’LL NEED FOR THIS RECIPE:

  1. Steak – Once again, skirt of flank steak is a great choice, but beef tenderloin will do just nicely too.
  2. Cornstarch – This is used to coat the beef before frying. Cornstarch is much better than flour for a dredge. It’s crispier and lighter.
  3. Veggies – One large onion, a couple of match stick carrots, some fresh ginger and garlic, and a few green onions too.
  4. Soy Sauce – There’s a lot of soy sauce in this recipe. I’ve used both low sodium and regular before. To be honest, I didn’t find any difference in the taste. If you want to lower the salt levels, use low sodium.
  5. Vinegar – I love the flavour of rice vinegar in dishes like this, but regular white vinegar is great too.
  6. Sesame Oil – Because I cook a lot, I have a bottle of sesame oil on hand at all times. If you have it – great! If you don’t, just use vegetable oil instead.
  7. Brown Sugar – Yes, you will need to use it. It helps to caramelize the beef, helps to create a sticky, sweet sauce. And, it will balance out the saltiness of the soy sauce and the tartness of the vinegar.
  8. Spices – Regular ground black pepper is used, but no salt is added to this dish. Red chili flakes can be used for heat, but can be omitted completely.
  9. Sesame Seeds – These add flavour and texture, but can be omitted as well if you don’t have any.
Thinly sliced beef, fried until crispy, and coated in a garlic and ginger sauce; 30 Minute Ginger Beef is an inexpensive dinner the whole family will love! #ginger #beef #takeout #homemade #garlic #fried #crispy

HOW TO MAKE 30 MINUTE GINGER BEEF

  1. Toss the steak with the corn starch in a large bowl and set aside.
  2. Over medium heat, add the vegetable oil and onions to a sauce pan. Sauté for two minutes until onions are translucent.
  3. Add the carrots to the onions and sauté for 3-4 minutes until tender.
  4. Next, add the garlic, ginger, and chili flakes. Stir into the carrots and onions. Cook for 1-2 minutes.
  5. Lastly, add the soy sauce, vinegar, sesame oil, black pepper, brown sugar, and sesame seeds. Whisk together.
  6. Lower the heat to a simmer and allow the sauce to slightly thicken.
  7. In the meantime, bring about 2-3 cups of vegetable oil to optimum frying temperature in a deep skillet. Shake the excess corn starch off the beef and fry each piece in batches until crispy. This process takes about 3-4 minutes. Drain the fried beef on paper towels.
  8. Toss the fried beef with the sauce mixture. Garnish with green onions. Serve immediately.

LEFTOVERS – IF BY CHANCE YOU HAVE ANY LEFT!

Before we get to the recipe, there’s just one more thing I have to tell you about – freezing. When I first posted this recipe, I was the only meat-eater in our home. I would make a big batch of this beef and freeze it.

Here’s what you should do: Portion the completely cooled beef into food safe containers. Add 2 tablespoons of water to the container and place on the lid.  The water is important to prevent the beef from drying out during the re-heating stage.

Allow the beef to thaw at room temperature for 2-4 hours before you plan to reheat it. To reheat, simply remove the lid and transfer the contents to a skillet. Place a lid on the skillet, and over medium heat, allow the beef to heat up.  The water will steam the beef and keep it moist.  The beef should be fully re-heated and ready to eat in five minutes.

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3.33 from 247 votes
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30 Minute Ginger Beef

Thinly sliced beef, fried until crispy, and coated in a garlic and ginger sauce; 30 Minute Ginger Beef is an inexpensive dinner the whole family will love!
Pin Recipe Print Recipe
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 6
Calories 383kcal
Author Lord Byron’s Kitchen

Ingredients

  • 1 pound skirt steak, sliced thinly (flank steak or beef tenderloin will work too)
  • 1 cup cornstarch
  • 2 tablespoons vegetable oil, plus more for frying
  • 1 large white onion, finely chopped
  • 1 1/2 cups carrots, julienned (can use grated or shredded carrots too)
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1/2 teaspoon dried red chili flakes
  • 1/2 cup light soy sauce
  • 2 tablespoons vinegar (rice vinegar or white vinegar)
  • 1 tablespoon sesame oil
  • 1/2 teaspoon black pepper
  • 1/2 cup brown sugar, lightly packed
  • 2 tablespoons sesame seeds, toasted
  • 1/4 cup green onions, thinly sliced

Instructions

  • Toss the steak with the corn starch in a large bowl and set aside.
  • Over medium heat, add the vegetable oil and onions to a sauce pan. Sauté for two minutes until onions are translucent.
  • Add the carrots to the onions and sauté for 3-4 minutes until tender.
  • Next, add the garlic, ginger, and chili flakes. Stir into the carrots and onions. Cook for 1-2 minutes.
  • Lastly, add the soy sauce, vinegar, sesame oil, black pepper, brown sugar, and sesame seeds. Whisk together.
  • Lower the heat to a simmer and allow the sauce to slightly thicken.
  • In the meantime, bring about 2-3 cups of vegetable oil to optimum frying temperature in a deep skillet. Shake the excess corn starch off the beef and fry each piece in batches until crispy. This process takes about 3-4 minutes. Drain the fried beef on paper towels.
  • Toss the fried beef with the sauce mixture. Garnish with green onions. Serve immediately.

Nutrition

Calories: 383kcal | Carbohydrates: 46g | Protein: 20g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 48mg | Sodium: 1164mg | Potassium: 455mg | Fiber: 2g | Sugar: 21g | Vitamin A: 5437IU | Vitamin C: 5mg | Calcium: 72mg | Iron: 3mg

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Thinly sliced beef, fried until crispy, and coated in a garlic and ginger sauce; 30 Minute Ginger Beef is an inexpensive dinner the whole family will love! #ginger #beef #takeout #homemade #garlic #fried #crispy

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Reader Interactions

Comments

      • Lorna says

        While I have to agree the recipe looks positively delicious....I fail to see how it fits into the Ketogenic category at 53 grams of carohydrates.
        Reply

    • Ben says

      It won't water once you try it. Too salty and nothing in the recipe to offset the taste of a half cup of soy. It's disgusting. You may as we'll just eat Sat.
      Reply

      • Barbara says

        Ben - if you thought it was too salty I suggest trying it with light soy. It makes a world of difference.
        Reply

  3. My Teen Guide says

    Oh my goodness! This s really looks so delish and tempting! I've never tried to make it at home and I'm sure my husband will surely love it as well.
    Reply

  4. Rosey says

    I didn't think I liked soy (childhood opinion carried well into grown-up life) and recently I tried some with a wasabi/soy combo., and man o'livin' I did love it so. Now I'm looking to create or use some recipes with soy for the family, and this one is a perfect fit!
    Reply

  5. Elizabeth O says

    I love easy to make recipes and when they look good and taste great, like your dish, I'm sold. I don't eat meat but I can appreciate tasty looking dishes.
    Reply

  7. Donna says

    I have been having carnivorous cravings - have me some ginger (which I love) and beef strips in the freezer - fixing this Sunday - Thanks
    Reply

    • byronethomas@gmail.com says

      Hi Autumn, the beef will be tender. Initially when you fry it, it will be crispy, but when you mix it with the sauce, it will lose the crispiness.
      Reply

  9. Alicia says

    OMG!! I just made this. Super delicious. My husband had second helpings. I only used 1 clove garlic. Doubled the ginger and doubled the chilli flakes. Beautiful!!! I left some beef tender and some beef extra crispy when frying my batches. This gave a phenomenal combination of soft and chewy textures and crispy crunch on the palette. Will definitely be making it again. Thanks for sharing!!
    Reply

    • byronethomas@gmail.com says

      Thank you, Alicia. It's one of my favourite things to make with beef. I love the idea of combining the tender with the extra crispy! I'll try that next time. :)
      Reply

  10. Angela says

    Delish! I am going to try bits of chicken next time I make this. I would recommend frying beef a bit longer than stated in recipe (could be that my strips were bigger)... easy and yummmy! I also made the honey garlic pork, that's delicious as well! My family loved both recipes! Keep sharing!
    Reply

  11. Heather says

    Looks amazing. I’ve nbeen vewas fried with that much oil, so what would be an optimum temperature? Do you use a thermometer? Thanks
    Reply

    • byronethomas@gmail.com says

      Hi Heather! :) I rarely use a thermometer to determine oil temperature, but for this particular dish, you'll want the oil to be at 350 degrees.
      Reply

  12. GreenmanTN says

    I made this last night and it was REALLY good! Usually when I make a recipe, even for the first time, I mess around with it a bit, but I followed this recipe to the letter and it was great. Thanks! (OK, I did up the amount of ginger a bit, but that was because I minced it, didn’t grate it, and ended up with more than the recipe called for. I just discovered your site a few days ago, from my Pinterest feed- your 10 Most Popular Dishes Of 2017 post. If I may make a suggestion, you should give links to the recipe pages for those dishes from that page. At least on my iPad I didn’t see any, so had to search for them individually, which was time consuming. Links would have made it much easier.
    Reply

    • byronethomas@gmail.com says

      Hi GreenmanTN! Thank you for that lovely compliment. I have taken your suggestion and I have gone back and added links to the posts. I was sure I had done that originally, but technology and me don't always cooperate. :) Thanks again!
      Reply

  13. Jennifer says

    We can’t do sesame or corn starch due to allergies. Is there any thing you could suggest as replacements for those? I’d love to try this.
    Reply

    • byronethomas@gmail.com says

      Hi Jennifer. :) If sesame is an issue, just leave them out completely. And just use another oil in place of sesame oil - maybe just extra virgin light olive oil. You can also thicken this with flour if you can't use cornstarch. Thank you!
      Reply

  16. Jennifer says

    Absolutely delicious, my family loved it! Excellent recipe, with easy to follow directions! I will be making this again and again!
    Reply

  17. Sharon P. says

    This was really delicious and easy. I left out the carrots and served it with white rice. I'll definitely make it again!
    Reply

  19. Mary Ward says

    Great recipe; the cornstarch/frying of the beef is key. Very flavorful. Restaurant quality. A keeper.
    Reply

  21. Cheryl says

    Made this tonight , it was a success . I had a little over a pound of beef however the ingredients produced a lot of sauce which we love to put over rice. It did however take me 40 minutes from start to finish ,which is still very good for dinner. I didn't use 2-3 cups of oil for frying as I thought it was too much. I still got a crispy finish to my beef . My only critique is that the ingredient list is not in the same order as the instructions. For example the beef is the first on the list and the cornstarch was third from the bottom, the chilli flakes are listed at the end but are added with the garlic and ginger which are at the top. I had to keep scrolling up and down for the amounts .( I am using an iPad ) Will definitely make this again.
    Reply

    • byronethomas@gmail.com says

      Thank you, Cheryl. I have taken your advice and I have updated the recipe card so that the list of ingredients correspond with the instructions. I will often use my ipad when cooking too, so I know exactly the struggle you speak of. :) Thank you for the 5 stars!
      Reply

  22. Ben says

    Sorry, but this is disgusting. Followed the recipe and it's just so salty. We had to throw the whole lot out. Dunno what country people are from who enjoyed this, but in Australia we enjoy flavour. There's nothing to offset the amount of soy in the recipe.
    Reply

    • byronethomas@gmail.com says

      Hi Ben, I'm sorry this dish didn't meet with your expectations. As you can see from the other comments, the dish has been very well received. The brown sugar and the natural sugar found in the two cups of carrots should have offset the salt level for you.
      Reply

  23. angie says

    this is my go to dinner when i want to make everyone not hate me for an hour. i skip all the veggies but only because my kids won't eat them
    Reply

  25. Caroline says

    Thank you for sharing this delicious recipe.. My partner and I both love it. I make it about 4 or 5 times a month. The only thing i do different is I put the beef in a bowl and sprinkle cornstarch over instead of using measured amount, I find it’s just a little faster because there is no excess cornstarch to shake off. Love it Love it Love it!!
    Reply

  26. Ray says

    Great recipe and easy to follow. I added red capsicum (bell pepper) and green spring onions to the vegetables. Sweet chilli sauce and the zest and juice of two oranges to the liquids to give the sauce an added hint and extra bit of kick. I chose to serve the dish with a combination of Brown, Red and Wild Rice. Thanks for sharing
    Reply

  28. Lois says

    I would love to make this for a Chinese New Years party this weekend, but am 40 miles from the nearest fresh garlic....and it’s snowing. Can I use powdered garlic? If so.... how much?
    Reply

    • byronethomas@gmail.com says

      Oh, that's too bad, Lois. Yes, in an absolute pinch, you could use granulated or powdered garlic. Use half teaspoon of the garlic powder.
      Reply

  29. Maureen says

    I made this for the first time tonight and it was a unanimous hit! I added more veggies and served it over rice raman. I will definitely be making this again.
    Reply

    • byronethomas@gmail.com says

      The calories are per serving. I know the calorie count is high, but the portions are big and totally worth the indulgence!
      Reply

    • Crystal says

      I was coming here to ask this. I have roast beef in the fridge and was going to make some chow mien and sesame chicken tonight. Would love to use leftover roast beef for this if possible!
      Reply

  32. Chris says

    It was easy and delicious! I will make this again real soon. I will make a few adjustments for some more heat. My family really enjoyed it. Thanks
    Reply

  33. Kristel says

    The amount of whire vinegar ruined it for me. I cannot taste anything else- no ginger, no garlic, only vinegar. I thing half of what is in the recipe would be enough.
    Reply

  34. Barbara says

    Made this tonight almost exactly as the recipe states. The vinegar tended to grab you by the throat so I put in maybe a tablespoon more of brown sugar and it was perfect. Now, when I make it again, I will cut down on the amount of oil I use to saute the onions - it made the sauce a little greasy. Also, I will cut back on the carrots. Great taste but just to many - probably to 1 1/2 cups. I noticed someone complained about to much salt - I only use low sodium soy and there was no "salt lick" taste to it. Excellent recipe.
    Reply

  35. Nicole says

    Made it. Very easy and good. Next time may cut back some soy sauce and increase the brown sugar. Maybe even some honey. Will definitely make again!
    Reply

  36. Nicole says

    Have had this saved as a pin forever. Finally made it the other night and it is DELICIOUS. Will easily become a staple in our meal rotation. Increased the flakes for a little more spice.
    Reply

  37. Cricket says

    You've got this expression backward: "The carrots can be substituted for red or green peppers." The carrots are substituted WITH or BY peppers. Or, alternately, the peppers are substituted FOR carrots. (There are a number of other typos and errors in your writing, but this one drives me batty. So many people make this mistake, and I don't understand why it's so hard for folks to grasp.)
    Reply

    • Jessica says

      Oh good lord, people who take the time and effort to criticize someone's grammar drive ME batty! This recipe is delicious, I'm making it for the second time tonight. Thank you!
      Reply

  39. Imraan says

    Awesome recipe , came out just as I had anticipated, I fried the steak a bit longer to get a very crispy texture , I also added 2 tablespoons of Teriyaki sauce to give it that extra boost. Thanks for a great recipe
    Reply

  40. Kari Singh says

    This is one of my favourite dishes and I have never tried making it until now! I followed the recipe exactly and it was amazing!! Thank you for the recipe!
    Reply

  41. Kelly says

    This meal was easier than I thought and so delicious. Better than our favorite Thai food restaurant. So glad I tried it and will do it again! Very easy to follow instructions
    Reply

  42. Brigitte says

    Planning on making this soon and just read all of the above comments. Would rice wine vinegar make a good substitution for the white vinegar? I would think that it won't be as bitter tasting as the rice vinegar which is sweeter.
    Reply

  43. Jean cole says

    I have never heard of skirt steak...can anyone tell me another name for it Could I use round steak, flank steak, sirloin steak, rib steak, Chuck steak..I want to make this so badly
    Reply

  44. Terri says

    I have not tried this recipe yet, but wanted to comment about the rice. Anyone can make excellent fluffy rice in a rice cooker or instapot. You should try it, although there is nothing wrong with minute rice!
    Reply

    • byronethomas@gmail.com says

      Terri, when it comes to rice, I am cursed. Ha! I always use instant whenever possible, because I can't mess it up.
      Reply

      • Dana says

        G'Day, I couldn't cook rice either, esp. not brown rice. However, I read that unless you live on rice, there is nothing wrong with white rice; so, I started cooking Basmati rice and find it never fails. It cooks in 8-10 min depending on quantity; then, let it sit 5 min. off the stove, fluff up. Perfect every time. Currently with the dreaded virus, rice-producing countries have stopped exporting rice which is understandable why we now have a rice shortage at the supermarket.
        Reply

  45. Jolene Altizer says

    Living in the city where Ginger Beef was invented (Calgary) this is pretty darn close to the real thing very good
    Reply

  46. Tracey says

    I just cooked this recipe and O-M-G this has gone straight to the top of my favourite dishes to cook! My husband and I absolutely loved it. I put in some extra ginger and chilli flakes because I love it. Way better than anything from the takeaway! Think we'll be having this on a Friday night instead.
    Reply

  47. Marie says

    Absolutely loved this recipe. Soooo good! Made no changes except maybe adding a little more chilli flakes than stated. Had fillet steak in fridge so used that. Can’t wait to make again for more people. Thank you for sharing.
    Reply

  48. Stephen says

    Just horrible. Now I have something else to cook and enjoy! I added slightly more sugar and ginger. On the plate it tasted good with a tiny bit or sriracha. I also added some red and green peppers.
    Reply

  49. Mikey says

    When you want to represent Canada on the culinary world stage, but poutine is too arduous and dangerous to attempt - here comes in this little beauty. Now I can somewhat rest my worried head. But to be serious, I have made this recipe twice already with both times being a success. It was something else, and a memorable meal that should get even the most finicky of palates will be pleased. Good work on this one.
    Reply

  52. Jennifer Hill says

    On the site at the top of the recipe is the following: I noticed it when I printed out the recipe Thinly sliced beef, fried until crispy, and coated in a garlic and ginger sauce; 30 Minute Ginger Beef is an expensive dinner the whole family will love! I think it should read and INEXPENSIVE DINNER ..... if you use a cheaper cut of beef it goes a long way .... as you mention in other places Jennifer
    Reply

  53. Giulia says

    I've just tried this dish and it's really delicious! However the beef came out a bit hard. May I ask for your trick to make it just right? For how long does it need to fry?
    Reply

  54. Valerie says

    I'm rating based on the reading the recipe! But I'm looking forward trying this with beef tenderloin, and I think I will add a few roast red peppers, and a wee bit of sambal oelek on the side.
    Reply

  55. Nik says

    This was super delish! A huge hit with my kiddos, however to make my son happy, who wanted the chicken from the restaurant, I used chicken. I added bell peppers for some extra color, anyway to feed my kiddos extra veg, I am on it! I also did 50/50 rice and cauliflower rice! My kids said it was just like the restaurant and it needs to be a regular! Next time I will use beef though!
    Reply

    • byronethomas@gmail.com says

      Ginger chicken! I think it's a great substitute for the beef. Did you use chicken breast or thigh meat? Way to go get those veggies in! :)
      Reply

  56. CimmieS says

    Thank you for your clear recipe. I hesitated at the amount of Soy, but added it anyway, albeit gluten free. Sauce smells & tastes delicioso! Beef cooks well in large wok. This is equal to any dish at our local Asian restaurants. It’s already added to our meals agenda.
    Reply

  57. Amanda S says

    My family of picky eaters loves this recipe!! They always ask me to make it!! I usually buy a whole side of boneless ribeye because I feed 3 sometimes 4 teenage boys and we never have enough seems like so I buy wholesale. I usually double the recipe. Thank you!!
    Reply

  59. Hannah says

    YUMMY!! I don't normally comment on recipes but this was absolutely delicious! My husband and I both agreed that it was better than any takeout we have ever had! Will definitely make again....and again :) Thank you!
    Reply

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