Spicy ginger beef stir fry with tender sirloin strips, fresh vegetables, and a bold homemade sauce. Quick and easy dinner recipe ready in under 30 minutes. Packed with garlic, soy sauce, and chilli flakes, this dish is perfect with rice or noodles for a flavorful weeknight meal.

This bold and flavorful stir fry features tender slices of beef, crispy ginger, and a medley of fresh vegetables tossed in a rich, savory sauce with a spicy kick. Quick to make and perfect for a weeknight dinner with steamed rice or noodles.

Ingredients

Beef & Vegetables

350 g (¾ lb) sirloin steak
5 tbsp vegetable oil
1 large chunk fresh ginger, peeled and cut into matchsticks
½ tsp salt
½ tsp black pepper
1 medium onion, peeled and chopped
1 thumb-sized piece fresh ginger, minced
3 garlic cloves, minced
1 large head of broccoli, cut into small florets
1 medium bunch spring onions (scallions), chopped
150 g (1 packed cup) mangetout (snow peas)
2 large handfuls fresh baby spinach
1 tsp chilli flakes

Sauce

5 tbsp soy sauce
2 tbsp oyster sauce
2 tbsp Chinese rice wine
3 tbsp soft brown sugar
2 tbsp cornflour (cornstarch), mixed with 2 tbsp cold water

To Serve

Boiled rice or noodles

Instructions

Prepare the Beef:
Place the sirloin steak in the freezer for 30 minutes to firm up. Then slice it thinly across the grain.
Crisp the Ginger:
Heat 5 tablespoons of oil in a wok or large pan until hot. Add the ginger matchsticks and fry for 2–3 minutes until golden and crispy. Remove with a slotted spoon and drain on kitchen paper.
Sear the Beef:
Spoon out excess oil from the wok, leaving about 1 tablespoon. Bring the pan back to high heat. Season the beef with salt and pepper, then stir-fry in two batches until browned (3–5 minutes per batch). Remove each batch to a bowl.
Cook the Vegetables:
Add a little more oil if needed (aim for around 2 tablespoons total). Reduce heat to medium. Add the chopped onion and cook for 2–3 minutes until starting to soften. Add the minced ginger and garlic and stir-fry for 30 seconds.
Add the Veggies and Sauce:
Stir in the broccoli, spring onions, and mangetout. Cook for 1 minute, then pour in the sauce mixture (combine all sauce ingredients beforehand). Let it bubble and thicken for 1–2 minutes.
Combine and Finish:
Return the cooked beef to the pan and stir well. Cook for another minute, then turn off the heat and stir in the baby spinach until wilted.
Serve:
Top with the crispy ginger and a pinch of chilli flakes. Serve immediately with boiled rice or noodles.

Tips

Freeze beef briefly to make thin slicing easier and cleaner.
Don’t overcrowd the pan when cooking beef — sear in batches for even browning.
Crispy ginger adds texture and a burst of flavor — don’t skip it.
Keep vegetables slightly crisp for texture and color.

Variations and Substitutions

Protein options: Swap sirloin for chicken, tofu, or prawns.
Gluten-free: Use tamari instead of soy sauce and ensure oyster sauce is gluten-free.
Vegetables: Substitute or add bell peppers, carrots, mushrooms, or baby corn.
Milder version: Reduce or omit chilli flakes and ginger for less heat.

FAQs

Can I make this ahead of time?
Yes, but for best texture, cook and serve immediately. Leftovers can be refrigerated and reheated in a pan or microwave.

What cut of beef is best?
Sirloin is ideal, but flank or ribeye also work well if sliced thinly across the grain.

Can I omit the oyster sauce?
You can substitute it with more soy sauce or hoisin sauce for a different flavor profile.

Serving Suggestions

Serve over steamed jasmine or basmati rice for a classic pairing.
Try with egg noodles or rice noodles for a more filling meal.
Add a side of pickled vegetables or cucumber salad for contrast.
Top with toasted sesame seeds or crushed peanuts for added crunch.

Why You’ll Love This Recipe

This stir fry balances spicy, sweet, and savory flavors with crisp vegetables and tender beef. It’s fast to cook, packed with nutrients, and endlessly customizable to your taste or what you have on hand. A perfect go-to meal for busy nights or when you want a flavorful dish in under 30 minutes.