Ginger-Garlic Beef Stir-Fry with Veggies

Name: Ginger-Garlic Beef Stir-Fry with Veggies
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Asian, Chinese
Ingredients: 1 lb beef (flank, sirloin, or top round), thinly sliced across the grain; 1 tsp soy sauce (or ½ tsp black soy + ½ tsp water); 1 tsp rice vinegar; 1 Tbsp water; 1 Tbsp cornstarch; 1 tsp peanut oil; ½ tsp grated ginger (optional, ties into flavor); Vegetables; 1 medium onion, thinly sliced; 1 bell pepper (red, yellow, or orange), thinly sliced; 6–8 oz mushrooms, sliced; 1 cup frozen snap peas; 4 Tbsp mirin; 2 Tbsp oyster sauce; 2 tsp black soy sauce; 2 tsp rice vinegar; 2 tsp sesame oil; 2–3 Tbsp water; ½ tsp sugar or honey (optional, balances sauce); ¼–½ tsp white pepper; ½ tsp cornstarch + 1 Tbsp water (optional, for slightly thicker sauce); 3–4 cloves garlic, minced; 1–1½ Tbsp fresh ginger, minced; 2 Tbsp peanut oil; 2 cups uncooked white rice → yields ~6 cups cooked; 2–3 green onions, sliced thin on a diagonal (green tops for garnish, optional white parts for stir-fry)

10 steps

Prep:30minCook:15min

A vibrant and flavorful stir-fry featuring tender, velveted beef, crisp-tender vegetables, and a savory-sweet ginger-garlic sauce. Finished with fresh green onions and served over fluffy white rice, this dish is perfect for a family dinner and makes delicious leftovers for lunch. Quick to prepare, full of umami, and packed with color, it’s a restaurant-quality meal you can make at home.

Updated at: Sat, 31 Jan 2026 17:43:32 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories675.7 kcal (34%)

Total Fat17.5 g (25%)

Carbs94 g (36%)

Sugars8.2 g (9%)

Protein34.2 g (68%)

Sodium672.6 mg (34%)

Fiber4.4 g (16%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Cook Rice Cook rice according to package instructions so it’s ready when stir-fry is done.

Step 2

Velvet the Beef Mix beef with soy, rice vinegar, water, cornstarch, peanut oil, and optional ginger. Rest 15–30 min while prepping vegetables.

Step 3

Cook Beef Heat 1 Tbsp peanut oil in a wok or large skillet over medium-high heat. Add beef in a single layer; cook 30–60 sec until just opaque. Remove beef and set aside.

Step 4

Sauté Aromatics Add remaining 1 Tbsp peanut oil. Add onion; cook 1–2 min until slightly softened. Add garlic + fresh ginger; stir 15–20 sec until fragrant.

Step 5

Cook Vegetables Add mushrooms; cook ~2 min until just soft. Add bell pepper; cook 1–2 min until still slightly crisp. Toss in frozen snap peas; cook ~1 min to heat through. Optional: if you like a bit of crunch from green onion whites, add them here now.

Step 6

Add Sauce Pour in mirin, oyster sauce, black soy, rice vinegar, sesame oil, water, and sugar (if using). Optional: add cornstarch slurry for slightly thicker sauce. Simmer 1–2 min until glossy and fragrant.

Step 7

Return Beef & Finish Return beef to pan; toss 30–60 sec to coat in sauce. Sprinkle white pepper; stir gently. Taste → adjust: splash of water if too thick, pinch more sugar or vinegar if needed.

Step 8

Serve & Garnish Spoon stir-fry generously over cooked rice. Sprinkle green onion tops over each plate for freshness and color. Leftovers: store in airtight container in fridge up to 3 days. Reheat gently with a splash of water to loosen sauce.

Step 9

Timing Notes (Kitchen Flow) Prep + velvet beef: 20–30 min (can do while rice cooks) Rice cooking: 20–25 min Stir-fry cooking: 10–12 min active Total active cooking: ~35–40 min

Step 10

Pro Tips Slice beef thin for tender, restaurant-style texture. Keep garlic moving in the pan to prevent burning. Frozen snap peas go in last — retain crunch and bright color. Peanut oil gives high-heat flavor without overpowering sauce. Sauce is generous enough for rice and lunch leftovers. Green onion tops added at the end give color, freshness, and subtle bite.