Spicy Beef Stir-Fry with Ginger Scallions
Spicy Beef Stir-Fry with Ginger Scallions
Ingredients
For the Beef Marinade
- 1 1/2 pounds beef stew meat, thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
For the Stir-Fry
- 2 tablespoons peanut oil, divided
- 2 carrots, peeled and julienned
- 2 celery stalks, thinly sliced diagonally
- 1 red bell pepper, cored, seeded, and thinly sliced
- 4 green onions, white and light green parts sliced into 1-inch pieces, dark green parts thinly sliced for garnish
- 1 tablespoon fresh ginger, minced
- 2 garlic cloves, minced
For the Stir-Fry Sauce
- 1/2 cup chicken broth
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon brown sugar
- 1 teaspoon chili garlic sauce, or more, to taste
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
For Garnish
- 1 teaspoon toasted sesame seeds
Instructions
- 1
In a medium bowl, combine the thinly sliced beef with 2 tablespoons of soy sauce, 1 tablespoon of cornstarch, and 1 teaspoon of sesame oil. Toss to coat evenly. Let marinate at room temperature for at least 15 minutes, or refrigerate for up to 30 minutes.
⏱️ 15 min
- 2
While the beef marinates, prepare the stir-fry sauce. In a small bowl, whisk together the chicken broth, 1/4 cup soy sauce, rice vinegar, brown sugar, chili garlic sauce, 1 tablespoon cornstarch, and 1 teaspoon sesame oil until smooth. Set aside.
⏱️ 5 min
- 3
Heat 1 tablespoon of peanut oil in a large wok or skillet over high heat until shimmering. Add half of the marinated beef in a single layer and cook for 2-3 minutes per side, until browned and cooked through. Remove the beef from the wok and set aside. Repeat with the remaining 1 tablespoon of peanut oil and the rest of the beef.
⏱️ 6 min
- 4
Add the julienned carrots, sliced celery, and sliced red bell pepper to the same wok (add a splash more oil if needed). Stir-fry for 3-4 minutes until the vegetables are crisp-tender. Add the 1-inch pieces of green onions, minced fresh ginger, and minced garlic. Stir-fry for another 1 minute until fragrant.
⏱️ 4 min
- 5
Return all the cooked beef to the wok with the vegetables. Give the prepared stir-fry sauce a quick whisk to re-combine, then pour it over the beef and vegetables. Cook, stirring constantly, for 1-2 minutes, until the sauce thickens and coats everything evenly.
⏱️ 2 min
- 6
Remove from heat. Garnish with the thinly sliced dark green parts of the green onions and toasted sesame seeds. Serve immediately, ideally over steamed jasmine rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Beef Stir-Fry with Ginger Scallions
Ingredients
For the Beef Marinade
- 1 1/2 pounds beef stew meat, thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
For the Stir-Fry
- 2 tablespoons peanut oil, divided
- 2 carrots, peeled and julienned
- 2 celery stalks, thinly sliced diagonally
- 1 red bell pepper, cored, seeded, and thinly sliced
- 4 green onions, white and light green parts sliced into 1-inch pieces, dark green parts thinly sliced for garnish
- 1 tablespoon fresh ginger, minced
- 2 garlic cloves, minced
For the Stir-Fry Sauce
- 1/2 cup chicken broth
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon brown sugar
- 1 teaspoon chili garlic sauce, or more, to taste
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
For Garnish
- 1 teaspoon toasted sesame seeds
Instructions
- 1
In a medium bowl, combine the thinly sliced beef with 2 tablespoons of soy sauce, 1 tablespoon of cornstarch, and 1 teaspoon of sesame oil. Toss to coat evenly. Let marinate at room temperature for at least 15 minutes, or refrigerate for up to 30 minutes.
⏱️ 15 min - 2
While the beef marinates, prepare the stir-fry sauce. In a small bowl, whisk together the chicken broth, 1/4 cup soy sauce, rice vinegar, brown sugar, chili garlic sauce, 1 tablespoon cornstarch, and 1 teaspoon sesame oil until smooth. Set aside.
⏱️ 5 min - 3
Heat 1 tablespoon of peanut oil in a large wok or skillet over high heat until shimmering. Add half of the marinated beef in a single layer and cook for 2-3 minutes per side, until browned and cooked through. Remove the beef from the wok and set aside. Repeat with the remaining 1 tablespoon of peanut oil and the rest of the beef.
⏱️ 6 min - 4
Add the julienned carrots, sliced celery, and sliced red bell pepper to the same wok (add a splash more oil if needed). Stir-fry for 3-4 minutes until the vegetables are crisp-tender. Add the 1-inch pieces of green onions, minced fresh ginger, and minced garlic. Stir-fry for another 1 minute until fragrant.
⏱️ 4 min - 5
Return all the cooked beef to the wok with the vegetables. Give the prepared stir-fry sauce a quick whisk to re-combine, then pour it over the beef and vegetables. Cook, stirring constantly, for 1-2 minutes, until the sauce thickens and coats everything evenly.
⏱️ 2 min - 6
Remove from heat. Garnish with the thinly sliced dark green parts of the green onions and toasted sesame seeds. Serve immediately, ideally over steamed jasmine rice.
⏱️ 1 min