Thinly sliced beef, fried until crispy, and coated in a sweet and slightly spicy garlic and ginger sauce; 30 Minute Ginger Beef is an inexpensive dinner the whole family will love! Get ready, Dear Reader, because this is one of my most popular and loved recipes!
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 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 are needed!
Every year, I share my Top 10 Recipes with you and I think this one has been on every list since I first shared the recipe with you, Dear Reader. It is an easy recipe which requires almost no kitchen skills. You can use cheap cuts of meat, which makes this recipe great for families on a budget. And, to be honest, you really don’t need that much of it to go a long way.
I did mention in the blurb at the top that this recipe is slightly spicy. You can completely control the spice level to suit the needs of your family. In our home, McKenna and I are the only two who will eat meat, and fortunately, we both love spicy foods, so I always add extra. So, either omit the dried chili flakes completely or add more. It’s up to you.
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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 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 works 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 a skirt or 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.
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 use 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 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 even 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 low-sodium soy sauce in this ginger beef recipe, but you can use regular soy sauce. Low-sodium soy sauce will reduce the sodium levels, but it also prevents the flavour of the beef from disappearing. Regular soy sauce is great, but low sodium is better in this dish. If you decide to use regular soy sauce, you can lighten it up by using half soy sauce and half water.
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 nervous about 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 simply 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 also pairs very well with fried noodles. Yum!
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THIS IS WHAT YOU’LL NEED FOR THIS RECIPE:
The ingredients listed below will give you an idea of what you will need. Exact measurements can be found in the recipe card at the bottom of this post.
- Steak – Once again, a skirt or flank steak is a great choice, but beef tenderloin will do just nicely too.
- Cornstarch – This is used to coat the beef before frying. Cornstarch is much better than flour for a dredge. It’s crispier and lighter.
- Veggies – One large onion, a couple of carrots, some fresh ginger and garlic, and a few green onions too.
- Soy Sauce – There’s a lot of soy sauce in this recipe. Depending on the brand, soy sauce can be really salty. Try to use low-sodium soy sauce to avoid preparing a dish that might be too salty to eat!
- Vinegar – I love the flavour of rice vinegar in dishes like this, but regular white vinegar is great too.
- 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.
- Brown Sugar – Yes, you will need to use it. It helps to caramelize the beef and helps to create a sticky, sweet sauce. And, it will balance out the saltiness of the soy sauce and the tartness of the vinegar.
- 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.
- Sesame Seeds – These add flavour and texture, but can be omitted as well if you don’t have any.
HOW TO MAKE 30 MINUTE GINGER BEEF
I told you that this recipe was easy and that it required very little skill. Now, I’m going to tell you how to make it and prove my claim to be accurate. First, toss the steak with the cornstarch in a large bowl and set aside. Next, over medium heat, add the vegetable oil and onions to a saucepan. Sauté for two minutes until the 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 cornstarch 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. Was I right, or was I right!?
HOW TO JULIENNE A VEGETABLE
Please note that I julienned the carrots. To julienne is the process of slicing vegetables into what some refer to as matchsticks. It’s very thin, very sleek, sticks of vegetables – in this case, carrots.
Start by peeling the carrot and washing it. I like to pat the carrot dry with a paper towel. This helps to keep it from slipping on the cutting board. Lay the carrot with the fat end closest to you. The carrot should be on an extreme diagonal. Slice the carrot into very thin slices – about 1/8th of an inch.
Once done, pile about six or so of the carrot slices on top of each other. Next, slice down through the pile to create matchstick pieces. This is referred to as julienning. If this isn’t clear, you can watch a video here.
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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 reheated and ready to eat in five minutes.
QUESTIONS?
If I have not answered all of your questions in the text above, don’t hesitate to reach out to me! You can contact me by sending me a message in the comments section further down the page. I will try my best to answer as soon as possible! You might reach me even faster by following me on Facebook and sending me a private message. Scroll down below the recipe card to find my Follow Me on Social Media box and never miss another recipe!
Do You Like This Recipe?
You should consider trying these other delicious recipes too!
30 Minute Ginger Beef
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.
Notes
Nutrition
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Margaret says
My mouth is watering from just reading the recipe!
byronethomas@gmail.com says
It’s better than that food court stuff you buy, Margaret. 🙂
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.
byronethomas@gmail.com says
Hi Lorna! I don’t believe I have indicated anywhere in this recipe post that the dish is keto friendly.
Olga says
Can I fry the beef ahead and then just reheat in the sauce?
J says
Very good dish. Lorna not everyone wants to be plant based
Lily says
J keto is not a plant based diet
Shannon says
This recipe tastes perfect for me. You might try checking the sodium content on your soy sauce. Some low sodium sauces have more sodium than other brands regular sauces. Some of the regular sauces have your entire recommended daily value in just one tablespoon. The soy sauce I use has about 450 mg/tablespoon, for a reference. The one my mom uses has about 1500 mg/tablespoon. If I used hers in this recipe it would be gross.
Lily says
It’s a few years late lol, But this can be converted to keto by simply changing some ingredients like switching cornstarch to protein powder and use keto friendly sweetener instead of the sugar. And not use as much carrot.
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Lily says
Lorna this is very late lol but you can replace the cornstarch with protein powder, the sugar with keto friendly sweetener and not use as much carrot.
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.
Barbara says
Ben – if you thought it was too salty I suggest trying it with light soy. It makes a world of difference.
Artsy says
Lol don’t ever eat out… way too much salt in everything in a restaurant…
Dee says
Whenever I make ginger beef or general tsos I use low sodium soy sauce and thats the ticket to combat this problem
valmg @ Mom Knows It All says
I’ve never made ginger beef before. That looks as good as the dish at our local restaurant.
byronethomas@gmail.com says
Thank you. That’s quite a compliment. 🙂
Nicole says
Absolutely loved this dish! I used moose meat and it was absolutely delicious. I skipped the sesame seeds and just used ginger spice instead of the real deal.
Shelley says
I make it all the time, my husbands fav!! I add mushrooms and water chestnuts sometimes
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.
byronethomas@gmail.com says
It’s very easy to make and much less expensive that take out. 🙂
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!
byronethomas@gmail.com says
I’m glad you think so, Rosey. I’m sure you won’t be disappointed. 🙂
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.
byronethomas@gmail.com says
Thank you, Elizabeth!
Lauriann says
I’m wondering if you can use pork instead of beef for this recipe
byronethomas@gmail.com says
Hi Lauriann, I certainly think pork would be just fine.
Ben says
I used lamb and it still tasted great however I think in the future I will reduce the amount of oil and corn flour.
Chelley @ A is For Adelaide says
Such a quick delicious dinner idea! I can’t wait to try this- my husband loves ginger!
byronethomas@gmail.com says
Thank you, Chelley. 🙂
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
byronethomas@gmail.com says
I’m sure you will completely satisfy those cravings, Donna. This is my favourite way to eat beef.
Autumn says
I’m about to make this tonight. Should it be crispy or tender?
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.
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!!
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. 🙂
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!
byronethomas@gmail.com says
Thank you, Angela. 🙂
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
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.
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.
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!
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.
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!
Christine says
I’ve used tapioca starch for some Asian dishes. Would that work??
byronethomas@gmail.com says
I think so, but I have not tried tapioca starch.
Sonia says
Has anyone tried this sauce in the crockpot wth chicken?
Marie says
Excellent…my husband totally loved it.
byronethomas@gmail.com says
Thank you, Marie. 🙂
Jennifer says
Absolutely delicious, my family loved it! Excellent recipe, with easy to follow directions! I will be making this again and again!
byronethomas@gmail.com says
Thank you, Jennifer. I’m happy to hear it! 🙂
Carole Whittle says
Is the nutritional values per serving or for all together. If per serving what is serving size
Thanks going to try this
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!
Casey says
Seriously amazing. Sauce is awesome!!!
byronethomas@gmail.com says
Thank you, Casey. 🙂
Mary Ward says
Great recipe; the cornstarch/frying of the beef is key. Very flavorful. Restaurant quality. A keeper.
byronethomas@gmail.com says
Thank you, Mary. 🙂
vivian says
Highly allergic to soy what else can I replace it with
byronethomas@gmail.com says
Hi Vivian, I would replace it with tamari sauce or Worcestershire sauce.
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.
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!
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.
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.
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
byronethomas@gmail.com says
Ha! Thanks, Angie. 🙂
Melissa says
Absolutely delicious! A big hit at my house tonight. Thanks for such a great recipe!
byronethomas@gmail.com says
Thank you, Melissa. I’m making this for my dinner tonight, actually. 🙂
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!!
byronethomas@gmail.com says
Thank you, Caroline. That’s a great tip and a way to save cornstarch! 🙂
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
byronethomas@gmail.com says
Those are some great additions! Thank you, Ray.
Lois says
I would love to make this for a Chinese New
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?
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.
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.
Tammy says
Are the calories listed per serving, or for the entire dish?
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!
Jess says
Can I use left over roast beef for this recipe?
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!
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
byronethomas@gmail.com says
Thank you, Chris. 🙂
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.
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.
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!
byronethomas@gmail.com says
Thank you, Nicole. 🙂
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.
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.)
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!
Cherra says
Comment to “Cricket”; too much time on your hands? Lol
This recipe is perfect & delicious! Our 14 year old child made this for us & continues to make it and it’s absolutely PERFECT every time 😊. Super easy instructions & so thankful for all recipe posts & instructions- favorite go to for easy, smart suggestions for dining at home. It’s a family affair now to cook dinner together (we’ll we prep & he cooks) lol.
Rebecca says
Hi, I’m planning on making this , this week. can I confirm…It’s white vinegar in the recipe and not white wine vinegar you use?
byronethomas@gmail.com says
Hi Rebecca – yes, it’s white vinegar.
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
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!
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
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.
byronethomas@gmail.com says
Yes, absolutely. I often use flavoured vinegars in place of white vinegar.
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
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!
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.
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.
Brenda says
I made this tonight for the first time. My husband wasn’t too thrilled with the way it looked so he only wanted a little. He ended up getting seconds. I think this is a definite keeper. I read some of the other comments and agree with the use of white vinegar needing added brown sugar…. No big deal. Also, you might want to look for a pampered chef microwave rice cooker. I’ve had one for quite a few years and love it. It makes absolutely perfect basmati or long grain rice. It hasn’t failed me yet.
Jolene Altizer says
Living in the city where Ginger Beef was invented (Calgary) this is pretty darn close to the real thing very good
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.
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.
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.
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.
Michelle says
Is 1 cup of cornstarch correct? This seems like too much…..
Thea says
Made this tonight! Big hit with family! Followed directions to the “T”
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
byronethomas@gmail.com says
Thank you for picking up on that, Jennifer. I have updated the typo accordingly. 🙂
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?
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.
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!
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! 🙂
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.
byronethomas@gmail.com says
Thank you!
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!!
Suzanne says
I’m thinking about making this, what do you suggest to do instead of frying the beef in oil?
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!
byronethomas@gmail.com says
Yippee!!! Glad to hear it, Hannah!!! 🙂
Rose says
Delicious! Not too salty, just the right amount of spice. Will definitely make it again! Thanks.
Irene says
This ginger beef recipe is delicious!! I made it with flank steak and the meat was tender. We are celebrating the Chinese New Year this Friday and my husband wants me to make this instead of getting take out. Thanks for sharing your recipe.
Shannon says
It’s perfect as is, and I replied to the wrong person, but definitely be careful you use a low sodium soy sauce. As with all recipes, if you triple the salt content, it will turn out poorly. Sorry about that. It is a very good sauce.
Anthony says
Tried this recipe tonight to cook for the wife. The wife loved it and mixed extra sauce with her rice. I thought it was a bit salty for my taste but I didn’t use enough carrots to begin with so that’s on me. Thanks for sharing the recipe
Anna says
This was really good! Last time I made ginger beef it was a disaster, so I was a little nervous. This one turned out amazing! I tripled the recipe to feed my family(there’s a lot of us), and it worked great. Thanks for the great recipe!!!
Penny says
Made this tonight for dinner & could not believe how good it was. My family was ranting & raving about this & wished I had left overs. I made plain white rice & sauteed broccoli with this recipe. I have left over sauce so will use it over white rice. Will be making this again 100%
Tina lepree says
My thoughts exactly…..I can’t find anywhere where someone had commented on it. I’ll try half a cup and go from there
Leighanne says
I made this in Halal version for my daughters friend. This was his first experience with ginger beef!!! It has become a “once a week” dish! I do two versions as the kids like more spice than me and since the flavor developed so well in such a short time I don’t mind “making it twice” THANK YOU FOR SHARING THIS RECIPIE!! I look very much forward to trying more of your gems!!!
byronethomas@gmail.com says
Thank you, Leighanne. 🙂
Linda hughes says
I am going to make this I only have round steak will that work
Marie-France Péladeau says
Wow really good my husband doesn’t like food that doesn’t have lots of gravy and he had a second serving so that my friend speaks for itself. I will definitely do it again . Thank you for that great recipe
Sandra D says
Made this yesterday – very, very good! It was my first time making ginger beef and I’m happy I found yours. Will be making it again.
Sandra D says
I forgot to mention, I used Bragg’s instead of soy sauce (as I always do) and didn’t deep fry the beef, just fried them in about a 1/4 inch of oil, flipping once.
byronethomas@gmail.com says
Thank you, Sandra. 🙂
Ingrid says
My family and I just love this recipe. Please keep the delicious recipes coming. I have tried quite a few of them and they are all scrumptious.
byronethomas@gmail.com says
Thank you, Ingrid. I will most certainly try. 🙂
Allison says
Delicious but I doubled the sauce and added a little cornstarch to it and a hot pepper instead of the flakes.
Lois says
Hi,
Do you think this recipe would work with pork tenderloin?
byronethomas@gmail.com says
Hi Lois! Yes, I think it would work with pork. The dish cooks up really fast, so you won’t need to worry about overcooking the leaner cut of pork.
Shirley in Canada says
We loved this recipe even better than take-away. I didn’t have all ingredients in my pantry so I improvised. There were absolutely no leftovers! Will be making it again but in a larger quantity!
Jo Jo says
OMG ! This is the best recipe that I’ve ever made as a stir fry dish. My husband of 44 years kept saying the entire time that he was eating this dinner, I can’t believe that this is soooooo good ! Don’t loose this recipe deer !
I am going to make it for the second time in 2 weeks. I served it with jasmine rice and broccoli. So good ! Thank you so much Byron for sharing this with us. I will pass it along to all of my foodie friends.
Cheers, Jo Jo
byronethomas@gmail.com says
Thank you, Jo Jo. 🙂
Jenny says
Recommend this recipe!!!!
My husband and I had ginger beef once in a restaurant, but this recipe is even better than the one we had.
I tried other recipes, but this one is the easiest.
My husband hates veggies but with this recipe, he can’t say no lol
Thank you for sharing this!
Nicole says
I love this recipe!
I have found that I prefer to not slice the steak and cook it all as one piece and slice it after. It prevents the beef from getting as overcooked and most importantly significantly cuts down the prep time!
Absolutely love these flavors
Mama jo says
This is the best recipe that I’ve found in a long time. My husband asks for it and I’ve made it many times. Sooooo good. I also add extra veggies, zucchini, mushrooms and sometimes broccoli.
byronethomas@gmail.com says
Thank you! Those extra veggies is a great idea!
Rhonda says
This was amazing!!!! I substituted honey for the brown sugar. I will definitely make this again
byronethomas@gmail.com says
Great idea! Thank you, Rhonda! 🙂
Sharon says
I made this dish for the first time and it was delicious. I was not sure if hubby would like it as he always says he does not like ginger. We both loved it! We both agree this will be one of our go to recipes and plan to make it for our next gathering. Delicious!
Andrea says
Fantastic recipe! Turned out perfect on the first try. Mouthwatering. Definitely going to be a repeat dish in our household 🙂
Dionne says
Excellent! I used beef stir fry pieces bought from the grocery store, seasoned them, tossed them in a bit of flour, quickly sprayed them with olive oil and tossed the meat into my air fryer! If you try this, don’t over cook the meat!! The sauce was great! I followed the recipe, asembling the veggies and sauce as written, then stirred it all together. We love ginger beef take out, if I can just prefect the air fryer technique for the meat, we will never look back at our favorite Chinese food restaurant again!
Collette says
Tried this for dinner last night and it was fabulous!!
I did not have rice vinegar, but I used an Indonesian vinegar instead. It was very good. I used both carrots, and green pepper strips.
Thanks for a great recipe. My hubby went back for seconds, twice! Will definitely make this again.
Keld says
Hi Bryon to help you cook rice try cooking it like you would potatoes in a pot of water not by measurement. Make sure to have lots of water then drain it through a sieve and you will have the best and fluffiest rice ever.
Enjoy Keld
Amy Grace says
5 stars for the easy marinade/sauce. I didn’t have steak on hand so I ended up putting it with ground beef. Mmm delicious. It was almost like a beef bulgolgi sauce. Such a treat. Saved me from making beef spaghetti for the millionth time this month. Thanks for a great recipe!
Corinne Smyth says
I’m planning to make this recipe tomorrow . It sounds just perfect! Is there a recipe for the rice you have in the picture? It looks more than simple white rice and I’m thinking I’d like to make it too! I’m giving it 5 stars because it sounds exactly what I was looking for! Thank you!
byronethomas@gmail.com says
Thank you! That is just plain brown rice, but I just topped it with some of the red chili flakes.
Kristi Haedtke says
This recipe is delicious. Tasted like the best restaurant ginger beef. Served it to company and they raved about it. I also tried this recipe with wild turkey. The turkey was so moist. This is a hit. Thank you so much for sharing.
Debra says
Husband and Daughter have it 5 stars. It was better than the Restaurant. The flavors were were slightly tingling with a little heat and then with a little sweet. A+
Lynn says
I will not ever need to purchase a Chinese dish as this with a few exta small sides would be perfect and so economical over purchasing from a restaurant.
Adele Harrah says
This was the BEST ginger beef I’ve ever made!! Thank you so much!
Mandy says
I cooked the beef in the air fryer. I was a bit nervous that it wouldn’t turn out but it was amazing! Even my picky kids enjoyed it. Saving this recipe for sure!
Mireya says
I made this recipe tonight and we love it!!! I used 1/4 of cup of regular soy sauce, tasted it and added about another tablespoon for more flavor. I didn’t use cornstarch, I used regular flour and it didn’t fry crispy but it was because I threw all the meat at once (don’t do that, fry them more scattered so they actually fry). I also added celery a couple of minutes before turning off the heat. I made this dish with sushi rice, which I seasoned with rice vinegar, salt and sugar, a recipe that I found online, and I put edamame, slices of cucumber and radish on top of it. We have struggled so much finding good Chinese food in NC, no more! I am saving this recipe for ever! Thank you for sharing!!
byronethomas@gmail.com says
Thank you, Mireya. I’m glad you liked it!
Gail says
It was good, but my beef was soft not crunchy, so perhaps I did something wrong.
Hannah says
I’ve made this many times with my partner and it’s so good. We have it at least once a week now!
Brenda says
Yay. Finally a great ginger beef recipe that isn’t too gooey sweet. I used sirloin for this, low sodium light soy sauce and my cheat was the precut/julienned carrots from my grocery store (grated would be okay for me too). I velveted the beef for about 15 mins. My first time for this. My meat was tender. I had just enough sauce to coat the meat which I like because the soy sauce I drizzled on the bed of rice added another layer. This recipe really exceeded my expectations. Thank you so much. All my go to ginger beef restaurants have disappeared. I actually prefer this version to theirs!
byronethomas@gmail.com says
I’m so glad to hear that, Brenda! Thank you!! 🙂
Lisa says
This recipe was a hit with my family! I used low sodium soy sauce and it wasn’t too salty at all, like other reviews stated. I left out the carrots because I didn’t have any. Next time I’ll try it bell peppers. Great with sides of rice and green beans.