Ginger Beef

Ginger Beef…. just as good as Chinese take out… maybe better because you don’t have to leave home to eat it!

I am starting to wonder if Chris is going to be getting fed up with eating “stir fry” type meals this week.  First I fed him the Leftover Chicken Stir Fry and then 2 nights later I made this for dinner lol.  He says he can eat that sort of thing every night but we’ll see!

I will say however, that this did pass the chocolate milk test and even Dillon ate every single bit of dinner on his plate!  He used to be such a fussy eater but now I am hard pressed to find something he doesn’t like lol!  Either way, they both thoroughly enjoyed this, so I am sharing it with everyone!



Here are my ingredients…. well, except for the brown sugar.  As per the norm for me, or at least it feels that way, I forgot to add an ingredient when I took the first picture!!!


To start, I sliced the round steak into thin slices.


I placed them/threw them into a large freezer bag with about a half cup of cornstarch and shook the bag until the slices were completely coated in cornstarch.


And then I fried them, using about a quarter cup of vegetable oil, until they were browned and starting to crisp on the outside before removing them to a paper towel and parchment paper lined pan to drain.  Once drained, I placed the pan in a 400 degree oven to keep warm while I washed out the pan and began the next step.



Next I washed, cored and sliced my red pepper and chopped the green onions on a bit of a slant.


I placed the onions and peppers in the frying pan with about 2 tbsp. of vegetable oil, 3 tsp. of minced garlic and 1/2 tsp. cayenne pepper and fried them until they were starting to brown.

Now it was time to mix the sauce before returning the beef to the pan and pouring the sauce over everything.

For the sauce, I mixed together the soya sauce, rice vinegar, sesame oil, ginger, brown sugar and sesame seeds in a small bowl, whisking until smooth.


I stirred the sauce in and placed it back on the stove over medium heat, stirring until the sauce thickened and was coating all veggies and beef.


I served it over cooked egg noodles.



Ginger Beef

Preparation Time: 10 minutes  Cooking Time: 20 minutes  Servings: 2 – 4


  • 1 lb. round steak
  • 1/4 cup vegetable oil
  • 3 tsp. minced garlic
  • 2 tsp. ginger
  • 1 red pepper
  • 3 large green onion
  • 1/2 cup soy sauce
  • 1/4 cup rice vinegar
  • 2 tbsp. sesame oil
  • 2 tbsp. vegetable oil
  • 1/2 cup brown sugar
  • 1/2 cup cornstarch
  • 1/2 tsp. cayenne pepper
  • 2 tbsp. sesame seeds


  1. Thinly slice round steak.
  2. Place in frying pan with first amount of vegetable oil.  Fry until browned and crispy on the outside.
  3. Remove to paper towel and parchment paper lined pan to drain.
  4. Remove paper towel and place beef in 400 degree oven to keep warm.
  5. Chop onions on a bit of slant, core and slice pepper.
  6. In clean frying pan, add chopped onion, sliced pepper, minced garlic, cayenne pepper and second amount of vegetable oil.
  7. Fry until they start to brown.  Remove from heat.
  8. In small bowl, mix together soya sauce, rice vinegar, sesame oil, brown sugar, ginger and sesame seeds.  Whisk until smooth to combine.
  9. Return beef to pan with vegetables and pour sauce over everything.
  10. Stir to coat veggies and beef and return to stove over medium heat.
  11. Stir until sauce thickens.
  12. Serve over egg noodles or rice.

4 thoughts on “Ginger Beef

  1. I do something similar to this and also add broccoli florets, peanuts, creamy peanut butter, and all kinds of spicy stuff (whatever I’ve got lying around, like hot chili sauce, hot pepper flakes, sriracha). With the peanuts and peanut butter you can leave out the beef, also, which I often do to keep my weekly beef consumption down. This type of thing is always great with just about any type of noodles, as you’ve demonstrated! I love these kinds of suppers where you just get creative with the Asian sauces on hand.

    Liked by 1 person

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