30 Minute Ginger Beef

30 Minute Ginger Beef is a quick and flavorful stir-fry dish that brings together tender strips of beef, a rich soy-ginger sauce, and crisp vegetables—all cooked in just half an hour. It’s perfect for busy weeknights when I want something homemade, satisfying, and packed with bold flavors.

Why You’ll Love This Recipe

I love this recipe because it delivers restaurant-quality taste with minimal effort and time. The ginger adds a warm, slightly spicy kick that pairs beautifully with the savory-sweet sauce. It’s easy to customize with whatever vegetables I have on hand, and the beef cooks up fast and juicy. I can serve it over rice, noodles, or even in lettuce wraps, making it super versatile.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Flank steak or sirloin, thinly sliced

• Cornstarch

• Fresh ginger, grated

• Garlic, minced

• Soy sauce

• Brown sugar or honey

• Rice vinegar or lime juice

• Sesame oil

• Vegetable oil

• Red bell pepper

• Green onions

• Optional: red chili flakes or sriracha for heat

• Cooked rice or noodles, for serving

Directions

1. I start by tossing the thinly sliced beef with a bit of cornstarch to help it crisp up and absorb the sauce better.

2. In a small bowl, I whisk together soy sauce, brown sugar, rice vinegar, sesame oil, garlic, and fresh ginger to create the sauce.

3. In a large skillet or wok, I heat oil over high heat and quickly stir-fry the beef in batches until browned and just cooked through, then set it aside.

4. In the same pan, I stir-fry the red bell peppers until they start to soften.

5. I return the beef to the pan and pour in the sauce, stirring everything together until the sauce thickens and coats the meat and vegetables.

6. I finish with chopped green onions and a pinch of chili flakes if I want extra heat.

7. I serve it hot over rice or noodles.

Servings and timing

This recipe serves 4 people.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

Sometimes I switch the beef for chicken or tofu when I want something lighter. I also like adding snap peas, broccoli, or shredded carrots for extra crunch and color. For a low-carb version, I serve it over cauliflower rice or in lettuce cups. If I want a sweeter twist, I use hoisin sauce or a bit of orange juice in the sauce.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it in a skillet over medium heat with a splash of water or extra sauce to keep it from drying out. It also reheats well in the microwave in short bursts, stirring in between.

FAQs

What kind of beef is best for ginger beef?

I like using flank steak or sirloin because they cook quickly and stay tender when sliced thinly against the grain.

Can I make this recipe gluten-free?

Yes, I just use tamari or a gluten-free soy sauce instead of regular soy sauce to make it gluten-free.

How do I slice the beef thinly?

I partially freeze the beef for about 30 minutes before slicing. This makes it much easier to cut into thin, even strips.

Is this dish spicy?

It has a mild warmth from the ginger, but I add chili flakes or sriracha when I want more heat. It’s easy to adjust to my taste.

Can I meal prep this recipe?

Definitely. I cook the beef and sauce ahead of time, store them separately, and just reheat and add fresh vegetables before serving.

Conclusion

30 Minute Ginger Beef is my go-to when I want something bold, quick, and satisfying. It’s faster than takeout, healthier, and incredibly easy to make. With just a handful of ingredients and a few simple steps, I can have a flavorful, homemade dinner on the table in no time.

30 Minute Ginger Beef

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30 Minute Ginger Beef is a quick and flavorful stir-fry dish that brings together tender strips of beef, a rich soy-ginger sauce, and crisp vegetables—all cooked in just half an hour. It’s perfect for busy weeknights when you want something homemade, satisfying, and packed with bold flavors.

• Author: Mayaa
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: Serves 4
• Category: Dinner
• Method: Stir-Fry
• Cuisine: Asian-Inspired
• Diet: Low Lactose

Ingredients

• 1 lb flank steak or sirloin, thinly sliced
• 2 tbsp cornstarch
• 1 tbsp fresh ginger, grated
• 2 cloves garlic, minced
• 1/4 cup soy sauce
• 2 tbsp brown sugar or honey
• 1 tbsp rice vinegar or lime juice
• 1 tsp sesame oil
• 2 tbsp vegetable oil
• 1 red bell pepper, sliced
• 2 green onions, sliced
• Optional: red chili flakes or sriracha, to taste
• Cooked rice or noodles, for serving

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Instructions

1. Toss the thinly sliced beef with cornstarch until evenly coated.
2. In a small bowl, whisk together soy sauce, brown sugar, rice vinegar, sesame oil, garlic, and ginger to make the sauce.
3. Heat vegetable oil in a large skillet or wok over high heat.
4. Stir-fry the beef in batches until browned and just cooked through. Remove and set aside.
5. In the same pan, stir-fry red bell pepper until slightly softened.
6. Return the beef to the pan. Add the sauce and cook for 2–3 minutes until thickened and everything is coated.
7. Stir in green onions and chili flakes or sriracha if using.
8. Serve hot over cooked rice or noodles.

Notes

• Partially freeze the beef before slicing for easier handling.
• Add snap peas, broccoli, or shredded carrots for extra vegetables.
• Use tamari for a gluten-free version.
• Great for meal prep — store sauce and beef separately and combine with fresh veggies before serving.

Nutrition

• Serving Size: 1 portion (with rice)
• Calories: 420
• Sugar: 8g
• Sodium: 890mg
• Fat: 22g
• Saturated Fat: 4g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 2g
• Protein: 30g
• Cholesterol: 70mg