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Per serving
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- 1
Slurry and sauce
Whisk 1 tablespoon of the cornstarch with the water and salt in a small bowl. Toss with the sliced beef (cut into 1/4-inch-thick strips) and let sit while you prep everything else. In a separate bowl, whisk the beef broth, soy sauce, sugar, orange zest, and remaining 2 teaspoons cornstarch until smooth — this is your sauce, have it ready to go.
- 2
Sear the beef in batches
Heat 2 teaspoons of the canola oil in a large skillet or wok over medium-high heat. Add half the beef and stir-fry until browned, 2-3 minutes. Pull it out onto a plate. Repeat with another 2 teaspoons oil and the rest of the beef. Don't crowd the pan or it'll steam instead of sear.
- 3
Cook the carrots and aromatics
Add the remaining 2 teaspoons oil to the same skillet and stir-fry the carrots (diagonally sliced thin) for 2 minutes. Add the minced ginger, minced garlic, and red pepper flakes if using, and cook until fragrant, about 30 seconds — don't walk away, it burns fast.
- 4
Thicken and finish
Give the sauce a quick stir (the cornstarch settles) and pour it into the pan. Bring to a boil and cook until it thickens and coats the back of a spoon, about a minute. Stir the beef back in and heat through. Serve over rice.
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Ginger Beef Stir-Fry
Created by: 30MinuteMeals
Ingredients
- 5 tsp cornstarch
- 2 tbsp water
- 1/4 tsp salt
- 1 1/2 lb beef top sirloin steak
- 1 cup beef broth
- 2 tbsp soy sauce
- 4 tsp sugar
- 2 tsp orange zest
- 6 tsp canola oil
- 2 carrots
- 1 tbsp fresh ginger
- 2 garlic cloves
- 1/2 tsp red pepper flakes
- cooked rice
Instructions
- Slurry and sauceWhisk 1 tablespoon of the cornstarch with the water and salt in a small bowl. Toss with the sliced beef (cut into 1/4-inch-thick strips) and let sit while you prep everything else. In a separate bowl, whisk the beef broth, soy sauce, sugar, orange zest, and remaining 2 teaspoons cornstarch until smooth — this is your sauce, have it ready to go.
- Sear the beef in batchesHeat 2 teaspoons of the canola oil in a large skillet or wok over medium-high heat. Add half the beef and stir-fry until browned, 2-3 minutes. Pull it out onto a plate. Repeat with another 2 teaspoons oil and the rest of the beef. Don't crowd the pan or it'll steam instead of sear.
- Cook the carrots and aromaticsAdd the remaining 2 teaspoons oil to the same skillet and stir-fry the carrots (diagonally sliced thin) for 2 minutes. Add the minced ginger, minced garlic, and red pepper flakes if using, and cook until fragrant, about 30 seconds — don't walk away, it burns fast.
- Thicken and finishGive the sauce a quick stir (the cornstarch settles) and pour it into the pan. Bring to a boil and cook until it thickens and coats the back of a spoon, about a minute. Stir the beef back in and heat through. Serve over rice.