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Tenderized cuts of 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!

30 Minute Ginger Beef – I could eat this every day of my life and never grow tired of it. And, with only 30 minutes from prep to table, there’s really no reason why I shouldn’t!

Before John.e and I moved in 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 skirt steak and you’ll easily satisfy your beef cravings.


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. The carrots can be substituted for red or green peppers.  Increase or decrease the garlic based on your preference.  Just keep the liquid amounts as listed in the recipe and you’ll be enjoying a mouth-watering dinner in 30 minutes or less.

I love to serve 30 Minute Ginger Beef with brown rice. I’m a little bit of nervous of spicy flavours, so for me, the rice helps to cool down the heat from the dried chili flakes.  I’ve also served this dish with simple sautéed broccoli as well.  It’s also pairs very well with fried noodles.  Yum!


Before we get to the recipe, there’s just one more thing I have to tell you about – freezing. Since I’m the only meat-eater in our home, I often need to refrigerate or freeze meat dishes.  This is one such recipe.  Here’s what you should do: Portion one cup of the 30 Minute Ginger Beef into and place into a food safe container.  (Don’t do this until the beef is completely cooled, or at room temperature.)


Add 2 tablespoons of water to the container and place a piece of plastic wrap over the container to seal. Next, add the lid and you’ve created a good seal.  The water is important to prevent the beef from drying out during the re-heating stage.

To reheat, simply remove the lid, remove the plastic wrap, 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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3.74 from 89 votes

30 Minute Ginger Beef

Tenderized cuts of 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!
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Main Course
Cuisine: American
Servings: 4
Calories: 600kcal
Author: Lord Byron's Kitchen


  • 1 pound skirt steak, sliced thinly
  • 1/2 cup cornstarch
  • 1/4 cup vegetable oil, plus more for frying
  • 1/2 cup white onion, finely chopped
  • 2 cups carrots, julienned
  • 3 cloves garlic, minced
  • 2 teaspoons fresh ginger, grated
  • 1/4 teaspoon dried red chili flakes
  • 1/2 cup soy sauce
  • 1/4 cup white vinegar
  • 2 tablespoons sesame oil
  • 1/2 teaspoon black pepper
  • 1/2 cup brown sugar, lightly packed
  • 2 tablespoons sesame seeds


  • Toss the skirt 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.
  • Finally, toss the fried beef with the sauce mixture. Serve immediately.


Calories: 600kcal | Carbohydrates: 53g | Protein: 29g | Fat: 31g | Saturated Fat: 15g | Cholesterol: 71mg | Sodium: 1752mg | Potassium: 690mg | Fiber: 3g | Sugar: 31g | Vitamin A: 10730IU | Vitamin C: 5.9mg | Calcium: 104mg | Iron: 3.7mg

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This Post Has 74 Comments

      1. 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.
        1. Hi Lorna! I don't believe I have indicated anywhere in this recipe post that the dish is keto friendly.
    1. 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.
  1. 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.
  2. 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!
  3. 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.
  4. I have been having carnivorous cravings - have me some ginger (which I love) and beef strips in the freezer - fixing this Sunday - Thanks
    1. 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.
  5. 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!!
    1. 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. :)
  6. 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!
  7. Looks amazing. I’ve nbeen vewas fried with that much oil, so what would be an optimum temperature? Do you use a thermometer? Thanks
    1. 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.
  8. 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.
    1. 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!
  9. 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.
    1. 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!
  10. Absolutely delicious, my family loved it! Excellent recipe, with easy to follow directions! I will be making this again and again!
  11. This was really delicious and easy. I left out the carrots and served it with white rice. I'll definitely make it again!
  12. 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.
    1. 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!
  13. 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.
    1. 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.
  14. 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
  15. 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!!
  16. 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
  17. 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?
    1. 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.
  18. 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.
    1. The calories are per serving. I know the calorie count is high, but the portions are big and totally worth the indulgence!
  19. 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
  20. 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.
  21. 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.
  22. 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!
  23. 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.
  24. 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.)
    1. 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!

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