Spicy Ginger Beef Stir Fry Recipes

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GINGER BEEF STIR-FRY



Ginger Beef Stir-Fry image

This stir-fry comes together for quick weeknight meal. I do not suggest dry garlic powder or dry ginger, as you will not get the flavor profile fresh ginger and garlic bring. Serve on top of cooked rice.

Provided by thedailygourmet

Categories     Main Dish Recipes     Stir-Fry     Beef

Time 25m

Yield 4

Number Of Ingredients 12

½ cup vegetable broth
⅓ cup low-sodium soy sauce
2 tablespoons honey powder (such as Savory Spice®)
2 tablespoons minced fresh ginger
1 tablespoon sesame oil
1 tablespoon cornstarch
3 cloves garlic, minced
1 pinch red pepper flakes
1 tablespoon vegetable oil
1 pound skirt steak, thinly sliced on the diagonal
½ teaspoon salt
2 (14.5 ounce) packages frozen stir-fry vegetables

Steps:

  • Mix vegetable broth, soy sauce, honey powder, ginger, sesame oil, cornstarch, garlic, and red pepper flakes together in a small bowl.
  • Heat vegetable oil in a wok until simmering. Add skirt steak, salt, and pepper. Cook until browned, about 5 minutes. Add stir-fry vegetables. Pour in sauce mixture. Cook until vegetables are heated through, about 5 minutes.

Nutrition Facts : Calories 189.2 calories, Carbohydrate 11.6 g, Cholesterol 25.2 mg, Fat 11.6 g, Fiber 0.5 g, Protein 15.1 g, SaturatedFat 2.9 g, Sodium 1083.7 mg, Sugar 0.8 g

SPICY GINGER BEEF STIR-FRY



Spicy Ginger Beef Stir-Fry image

Ginger and red pepper flakes brings a little zip to this beef-and-veggie stovetop supper stirred up by our Test Kitchen staff.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 3 servings.

Number Of Ingredients 15

2 teaspoons sugar
1/2 teaspoon each cornstarch and ground ginger
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
2 tablespoons sherry or beef broth
2 tablespoons reduced-sodium soy sauce
1 tablespoon barbecue sauce
1 teaspoon sesame oil
1-1/2 cups julienned carrots
1/2 cup sliced onion
2 teaspoons canola oil
12 ounces boneless beef top round steak, cut into thin strips
2 garlic cloves, minced
1/4 cup sliced green onion
Hot cooked rice, optional

Steps:

  • In a bowl, combine the sugar, cornstarch, ginger, pepper and red pepper flakes. Stir in the sherry or broth, soy sauce, barbecue sauce and sesame oil; set aside. In a large nonstick skillet or wok, stir-fry carrots and onion in hot canola oil until crisp-tender; remove and set aside. In the same pan, stir-fry beef and garlic until meat is no longer pink. Stir sauce mixture; stir into pan. Add carrot mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Garnish with green onions. Serve over rice if desired.

Nutrition Facts :

SPICY BEEF STIR-FRY



Spicy Beef Stir-Fry image

Provided by Food Network Kitchen

Categories     main-dish

Time 43m

Yield 4 servings

Number Of Ingredients 14

1 tablespoon cornstarch
3 tablespoons Chinese Shaoxing rice wine, dry sherry or white vermouth
1 pound beef sirloin, thinly sliced against the grain into strips
Kosher salt and freshly ground pepper
2 tablespoons oyster sauce
2 teaspoons toasted sesame oil
3 to 4 tablespoons peanut oil
1 1-inch piece fresh ginger, thinly sliced
2 cloves garlic, smashed
5 to 7 dried red chiles, halved
1 small onion, thinly sliced
8 heads baby bok choy, halved
Pinch of sugar
Cooked rice, for serving

Steps:

  • Whisk the cornstarch with 2 tablespoons rice wine in a medium bowl; add the beef, season with salt and pepper and toss to coat. Set aside for 15 minutes.
  • Mix the remaining 1 tablespoon rice wine, the oyster sauce and sesame oil in a large bowl; set the bowl near the stove.
  • Heat a wok or large nonstick skillet over high heat until very hot, about 1 minute. Add 3 tablespoons peanut oil, then the ginger, garlic and chiles; stir-fry until fragrant, about 1 minute. Add the beef and cook, stirring or shaking the skillet occasionally, 1 to 2 minutes. Transfer the beef with a slotted spoon to the sauce mixture and toss.
  • If the pan is dry, add 1 tablespoon peanut oil, then add the onion and stir-fry until just soft, about 2 minutes. Add the bok choy and sugar; stir-fry until just wilted, 1 to 2 minutes. Return the beef and any juices to the pan and stir to combine. Serve over the rice.

SPICY SICHUAN BEEF STIR-FRY



Spicy Sichuan Beef Stir-Fry image

This beef and vegetable stir-fry takes its cues from dry fried Sichuan beef, which calls for browning strips of beef over high heat to ensure juicy, flavorful meat. Hot cherry peppers and spicy black bean sauce give this dish its fire, but you can use sweet black bean sauce for a mellower version. To get closer to the original dish, seek out Sichuan peppercorns.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 pound flank steak, halved lengthwise and thinly sliced against the grain
2 tablespoons low-sodium soy sauce
2 teaspoons cornstarch
1 English cucumber, peeled, halved lengthwise, seeded and cut into 3/4-inch chunks
2 stalks celery, chopped, plus celery leaves for topping
3 tablespoons Asian black bean sauce
4 pickled hot cherry peppers, chopped, plus 2 tablespoons brine
2 tablespoons vegetable oil
2 cloves garlic, minced
1 tablespoon minced fresh ginger
1 teaspoon mixed peppercorns
4 cups cooked jasmine rice

Steps:

  • Toss the steak with 1 tablespoon soy sauce and 1 teaspoon cornstarch in a large bowl. Combine the cucumber and celery in a separate bowl; set aside.
  • Stir the black bean sauce with the remaining 1 tablespoon soy sauce and 1 teaspoon cornstarch, the cherry pepper brine and 1/4 cup water in a small bowl; set aside.
  • Heat 1 tablespoon vegetable oil in a large nonstick skillet over high heat. Add the cucumber-celery mixture and cook, undisturbed, 1 minute. Toss and cook, stirring occasionally, until crisp-tender, 1 to 2 minutes. Transfer to a bowl.
  • Heat the remaining 1 tablespoon oil in the same skillet. Add the steak in a single layer. Cook until browned on the bottom, about 1 minute. Toss and continue cooking, stirring, until just a few pink spots remain, 1 more minute. Add the garlic, ginger and peppercorns and cook, stirring, until the meat is cooked through, 1 to 2 more minutes. Add the black bean sauce mixture and cherry peppers and bring to a boil. Cook until glossy, about 1 minute. Toss in the cucumbers and celery.
  • Serve the stir-fry over rice. Top with celery leaves.

Nutrition Facts : Calories 480, Fat 16 grams, SaturatedFat 4 grams, Cholesterol 74 milligrams, Sodium 1,810 milligrams, Carbohydrate 49 grams, Fiber 2 grams, Protein 30 grams, Sugar 4 grams

GINGER BEEF STIR-FRY



Ginger Beef Stir-Fry image

This savory stir-fry showcases tender slices of beef, while colorful carrots add crunch. For devoted meat-and-potatoes fans, replace the rice with mashed potatoes. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 14

1 tablespoon plus 2 teaspoons cornstarch, divided
2 tablespoons water
1/4 teaspoon salt
1-1/2 pounds beef top sirloin steak, cut into 1/4-inch-thick strips
1 cup beef broth
2 tablespoons soy sauce
4 teaspoons sugar
2 teaspoons grated orange zest
6 teaspoons canola oil, divided
2 medium carrots, diagonally cut into thin slices
1 tablespoon minced fresh gingerroot
2 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes, optional
Hot cooked rice

Steps:

  • Mix 1 tablespoon cornstarch, water and salt; toss with beef. In a small bowl, mix broth, soy sauce, sugar, orange zest and remaining cornstarch until smooth., In a large skillet, heat 2 teaspoons oil over medium-high heat; stir-fry half of the beef until browned, 2-3 minutes. Remove from pan. Repeat with additional 2 teaspoons oil and remaining beef., Stir-fry carrots in remaining oil 2 minutes. Add ginger, garlic and, if desired, pepper flakes; cook and stir until fragrant, about 30 seconds. Stir broth mixture and add to pan; bring to a boil. Cook and stir until slightly thickened. Stir in beef; heat through. Serve with rice.

Nutrition Facts : Calories 334 calories, Fat 14g fat (3g saturated fat), Cholesterol 69mg cholesterol, Sodium 928mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 1g fiber), Protein 38g protein.

CRISPY GINGER BEEF



Crispy Ginger Beef image

This recipe is so much better than take out! Serve it with homemade fried rice or plain rice. If you like spicy, just add more chili pepper flakes!

Provided by Mandi Zainab Raimi

Categories     World Cuisine Recipes     Asian     Chinese

Time 45m

Yield 5

Number Of Ingredients 16

¾ cup cornstarch
½ cup water
2 eggs
1 pound flank steak, cut into thin strips
½ cup canola oil, or as needed
1 large carrot, cut into matchstick-size pieces
1 green bell pepper, cut into matchstick-size pieces
1 red bell pepper, cut into matchstick-size pieces
3 green onions, chopped
¼ cup minced fresh ginger root
5 garlic cloves, minced
½ cup white sugar
¼ cup rice vinegar
3 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon red pepper flakes, or to taste

Steps:

  • Place cornstarch in a large bowl; gradually whisk in water until smooth. Whisk eggs into cornstarch mixture; toss steak strips in mixture to coat.
  • Pour canola oil into wok 1-inch deep; heat oil over high heat until hot but not smoking. Place 1/4 of the beef strips into hot oil; separate strips with a fork. Cook, stirring frequently, until coating is crisp and golden, about 3 minutes. Remove beef to drain on paper towels; repeat with remaining beef.
  • Drain off all but 1 tablespoon oil; cook and stir carrot, green bell pepper, red bell pepper, green onions, ginger, and garlic over high heat until lightly browned but still crisp, about 3 minutes.
  • Whisk sugar, rice vinegar, soy sauce, sesame oil, and red pepper together in a small bowl. Pour sauce mixture over vegetables in wok; bring mixture to a boil. Stir beef back into vegetable mixture; cook and stir just until heated through, about 3 minutes.

Nutrition Facts : Calories 364.3 calories, Carbohydrate 45.4 g, Cholesterol 102.9 mg, Fat 13.8 g, Fiber 2.2 g, Protein 15 g, SaturatedFat 4.1 g, Sodium 613.8 mg, Sugar 22.9 g

SPICY GINGER BEEF



Spicy Ginger Beef image

Freshly grated ginger adds a peppery heat to the hot red curry and sweet red chili sauce. All three heats combined give this beef entrée, rich and complimentary flavors. A Touch of Thai. This was not prepared for the residents of the home instead it was prepared at a friends' house.U[date on June 07/2008 - made this again and we added green peppers along with the red & yellow peppers and we also added button mushrooms - for a change of pace. It tasted even better than the first time!

Provided by Manami

Categories     Steak

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons oil
1 lb sirloin steaks, tips thinly sliced or 1 lb skirt steak, thinly sliced
2 tablespoons fresh grated gingerroot, divided
salt
1 tablespoon red curry paste (we used A Taste of Thai)
1 large onion, sliced (about 2 cups)
2 sliced red bell peppers (about 2 cups, we used a combination of both) or 2 sliced orange bell peppers (about 2 cups, we used a combination of both)
3 tablespoons sweet red chili sauce (we used A Touch of Thai)
2 tablespoons soy sauce
1/4 cup chopped fresh basil (we used the parsley) or 1/4 cup fresh parsley (we used the parsley)

Steps:

  • Heat oil in a large skillet over a high heat.
  • Add beef and one tablespoon of the ginger.
  • Salt to taste and stir-fry until meat is barely cooked.
  • With a slotted spoon, remove beef to a bowl, draining oil back into skillet.
  • Add curry paste and onion to oil.
  • Stirring, cook until curry is dissolved and fragrant.
  • Add peppers and remaining ginger.
  • Stir-fry until vegetables are tender crisp.
  • Add sweet red chili sauce and soy sauce to vegetables .
  • Stir to combine.
  • Pour reserved meat, with accumulated juices into skillet.
  • Cook until meat is just heated through.
  • Add basil or parsley and mix until combined.
  • Serve immediately.
  • Jasmine rice is a nice accompaniment with this entrée.

Nutrition Facts : Calories 469.3, Fat 32.9, SaturatedFat 11, Cholesterol 111.1, Sodium 584.9, Carbohydrate 8.5, Fiber 1.9, Sugar 4.3, Protein 33.9

SPICY GARLIC BEEF STIR FRY



Spicy Garlic Beef Stir Fry image

This stir fry is delicious with tender strips of beef, sweet fresh veggies and a spicy beef sauce. I like to marinate my stir fry meat before cooking to add an extra layer of flavor. I like to use Dale's Liquid Steak Seasoning, but it can be difficult to find. If you can't find this product, substitute 1 1/2 tbs. soy sauce plus 1 tbs. Worcestershire Sauce. It's not the same but close enough. The heat level of this dish is just right for me, but you may adjust the amount of cayenne pepper per your taste.

Provided by MarthaStewartWanabe

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 17

1 lb sirloin steak, sliced into thin strips (1/4-inch)
2 tablespoons dale's liquid steak seasoning (low sodium)
2 tablespoons soy sauce
1/4 teaspoon garlic powder
1/4 teaspoon ginger, ground
1/4 teaspoon cayenne pepper
1 beef bouillon cube
1/2 cup water, boiling
1 tablespoon cornstarch
2 tablespoons vegetable oil
2 cups snow peas, trimmed
1 cup red bell pepper, sliced into thin strips
1 cup asparagus, sliced into 2-inch lengths
1 garlic clove, minced
1 onion, sliced thin (medium-sized)
1/4 teaspoon black pepper, freshly ground
2 cups white rice (I use quick-cooking)

Steps:

  • In a small mixing bowl, dissolve beef bouillon cube in boiling water. Set aside to cool.
  • Place beef and steak seasoning in a plastic resealable bag. Seal bag, releasing as much air as possible, and toss/squeeze with hands until well coated. Marinate for 30 minutes at room temperature.
  • Once beef bouillon mixture has cooled, whisk in soy sauce, garlic powder, ginger, cayenne pepper and cornstarch. Set aside.
  • In a wok, heat 1 tbs. oil until glistening. Brown beef strips on both sides, leaving a slight tinge of pink in the middle. Remove to another dish, cover and set aside.
  • Add remaining 1 tbs. oil to wok. Add vegetables and black pepper and cook until crisp-tender. Once vegetables are cooked, return beef to wok and toss to combine.
  • Make a well in the center of the wok and add sauce mixture, stirring constantly until slightly thickened. Then toss all together.
  • Serve immediately over rice.

Nutrition Facts : Calories 474.8, Fat 7.8, SaturatedFat 1.1, Cholesterol 0.1, Sodium 775.4, Carbohydrate 89.2, Fiber 6.2, Sugar 5.7, Protein 10.7

BEEF & GINGER STIR-FRY



Beef & ginger stir-fry image

Try this quick and easy stir-fry using lemongrass, ginger and chilli to pack a punch. Cook everything in just one pan and enjoy as a midweek meal

Provided by Good Food team

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 16

500g beef rump, trimmed and cut into thin strips
1 tsp Chinese five-spice powder
300g pack ready-cooked rice noodle
1 large red chilli
1 fat garlic clove , chopped
4cm piece ginger , peeled and cut into matchsticks
1 stick lemongrass , trimmed and sliced
2 tbsp sunflower oil
100g sugar snap peas , cut into thin strips
8 baby corn , sliced diagonally
6 spring onions , trimmed and sliced diagonally
½ lime
2 tbsp soy sauce
1 tbsp fish sauce
2 tbsp roasted peanut
roughly chopped coriander , to serve

Steps:

  • Mix the beef and five-spice in a bowl, then set aside to marinate. Soften the noodles in boiling water following pack instructions, drain then set aside. Thinly slice the red chilli, leaving the seeds if you prefer a little extra heat. Mix with the garlic, ginger and lemongrass in a small bowl. Heat half the oil in a wok, add the chilli mixture and stir-fry for 1 min until softened but not coloured. Remove with a slotted spoon and set aside while you cook the beef.
  • Heat the remaining oil, add the beef and stir-fry over a high heat for 1 min until browned and just cooked through.
  • Return the chilli mixture to the pan with the sugar snaps, baby corn and half the spring onions. Stir-fry for 1 min more before adding the drained noodles. Mix to thoroughly combine, take off the heat and add a squeeze of lime juice, the soy sauce and fish sauce.
  • Divide between four plates. Scatter with the peanuts, garnish with remaining spring onions and chopped coriander.

Nutrition Facts : Calories 349 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 33 grams protein, Sodium 3.58 milligram of sodium

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2022-05-01 Vegan Stir-Fry Sauce CDKitchen. garlic, ginger, Tabasco Pepper Sauce, corn starch, soy sauce and 1 more.
From yummly.com


SPICY GINGER BEEF STIR FRY - CREATE THE MOST AMAZING DISHES
Easy Baby Shower Food Menu 30 Best Easter Appetizers Easy Recipes Easy Frog Leg Recipe
From recipeshappy.com


BEEF STIR-FRY RECIPES | BBC GOOD FOOD
Stir-fry green curry beef with asparagus & sugar snaps. A star rating of 4.7 out of 5. 3 ratings. Whip up this quick Thai stir-fry with sliced sirloin steak, coconut milk and plenty of green veggies for a healthy and delicious dinner in just 20 minutes.
From bbcgoodfood.com


GINGER BEEF STIR FRY - CHINA SICHUAN FOOD
2018-09-03 Transfer the beef out and leave around 1 tablespoon of the oil in. Add doubanjiang and fry until the oil turns red, add garlic, fry until aromatic. Add ginger sheds in. Fry over slow fire for 30 seconds. Return the beef strips in. Add around 1 tablespoon of light soy sauce, scallion sections and mix well.
From chinasichuanfood.com


BEST CRISPY GINGER BEEF! + VIDEO AND MAKE AHEAD
Heat about 2 tablespoons vegetable oil in a deep-frying pan or Dutch oven to 350 degrees F. Fry the beef in batches until golden, about 4 minutes then transfer to a paper towel lined plate. Step 5: Simmer the sauce. Sauté the garlic, ginger and …
From carlsbadcravings.com


STIR FRY CHICKEN VEGGIES - RECIPES | COOKS.COM
2022-05-13 Trim fat from beef, cut ... meat and marinade, chicken broth and remaining 1 tablespoon ... rice and pan fry for 4 minuted. Toss fried ... vegetable mix and serve. Toss fried ... vegetable mix and serve.
From cooks.com


SPICY GINGER BEEF STIR FRY | TORONTO CARIBBEAN NEWSPAPER
2021-05-05 Preheat oven to 350 degrees F. Marinate chicken with the first five ingredients. Place chicken in a baking dish skin-side up and put to bake for 25 minutes. Make the sauce: add the coconut milk and mango to a blender and purée until smooth. Heat oil in a large sauté pan over medium heat.
From torontocaribbean.com


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