Name: Ginger and Garlic Beef Stir Fry
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Ingredients: 2 tablespoons corn starch; 1 tablespoon grated fresh ginger (¼ teaspoon ground ginger, or 3 cubes of frozen ginger, thawed); ¼ cup regular or low-sodium soy sauce; 2 teaspoons sugar; 2 teaspoons sriracha; 2 tablespoons corn starch; 3 tablespoons mirin or ½ teaspoon sugar added to 3 tablespoons of white wine; 3 tablespoons grated fresh ginger (¾ teaspoon ground ginger, or 9 cubes of frozen ginger, thawed); 3 garlic cloves (finely minced); ⅓ cup regular or low-sodium soy sauce; 2 tablespoons unseasoned rice wine vinegar; 2 teaspoons sugar; 3 pounds rib eye or shoulder top blade cut across the grain into thin (1-inch wide strips); 3 tablespoons peanut oil; 12 scallions (thinly sliced); Garnish: white and black sesame seeds

Ginger and Garlic Beef Stir Fry

Beef is cut into 1-inch pieces for quick cooking.

Save time by having your butcher slice the beef. Or, if you’re slicing it yourself, cover the beef and place in the freezer for 20 minutes. Remove from freezer and make thin 1-inch wide slices against the grain. Freezing helps firm up the meat and makes it easier to get uniform thin slices.

Cut your meal prep by marinating the meat ahead of time. Toss the cornstarch-mirin mixture with the beef, cover, and refrigerate for at least 4 hours or even overnight.

Serve as an Asian-style 1-Hour Shabbat meal with Quick Shiitake Lo Mein, Chinese Long Beans, an appetizer, and a dessert.

Ginger and Garlic Beef Stir Fry

Prep Time 25

Cook Time 10

Total Time 35

Print Recipe Pin Recipe

Servings

Ingredients

2 tablespoons corn starch
1 tablespoon grated fresh ginger ¼ teaspoon ground ginger, or 3 cubes of frozen ginger, thawed
¼ cup regular or low-sodium soy sauce
2 teaspoons sugar
2 teaspoons sriracha
2 tablespoons corn starch
3 tablespoons mirin or ½ teaspoon sugar added to 3 tablespoons of white wine
3 tablespoons grated fresh ginger ¾ teaspoon ground ginger, or 9 cubes of frozen ginger, thawed
3 garlic cloves finely minced
⅓ cup regular or low-sodium soy sauce
2 tablespoons unseasoned rice wine vinegar
2 teaspoons sugar
3 pounds rib eye or shoulder top blade cut across the grain into thin 1-inch wide strips
3 tablespoons peanut oil
12 scallions thinly sliced
Garnish: white and black sesame seeds

Instructions

Ginger Sriracha Sauce:
In a small bowl, whisk cornstarch, ginger, soy sauce, sugar, and sriracha. Set aside.
Beef:
Make the marinade by whisking cornstarch, mirin, ginger, garlic, sesame oil, soy sauce, vinegar, and sugar together in a large bowl.
Add beef to the cornstarch-mirin mixture and toss. Set aside to marinate at room temperature for 20 minutes. Or cover and refrigerate for at least 4 hours or overnight.
Heat a wok or large sauté pan over very high heat. Strain meat from marinade.
Add peanut oil to the wok or pan and stir fry meat, in small batches, for 1 to 2 minutes, until just browned on the outside. Don’t overcook, meat will continue to cook while resting. Transfer meat from wok or pan and place on a plate.
Add ginger-sriracha sauce and scallions and add all the meat back to the pan. Stir to coat. Transfer to a shallow pan or platter and garnish with sesame seeds. Serve with Quick Shiitake Lo Mein, and Chinese Long Beans.