30-Minute Soy-Ginger Beef Stir-Fry
Fast, vibrant stir-fry pairing tender flank steak with crisp bell peppers in a savory-sweet soy-oyster sauce. Garlic, ginger, and a hit of chile heat create depth. Perfect for weeknight dinners when you need restaurant-quality results in under 20 minutes. The key is high heat and minimal cooking to keep beef tender and vegetables bright.
Ingredients
- 1 pound flank steak, whole
- 1 tablespoon plus 1 teaspoon soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon mirindry sherry or sugar dissolved in water1 tbsp mirin = 1 tbsp sherry + 1 tsp sugarflavor variations
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Full guide → - 2 teaspoons garlic, minced fresh
- 2 teaspoons ginger, minced fresh
- 1 teaspoon salt
- 1 teaspoon sugar
- 3 tablespoons vegetable oil, divided, more as needed
- ¼ cup oyster sauce
- 1 teaspoon chile-garlic sauce or sriracha
- 2 bell peppers, cut lengthwise into 1/4 inch strips
- 4 scallions, halved lengthwise, cut into 1-inch pieces
Instructions
- 1
Slice flank steak across the grain into 1/4 inch thick slices, halving larger pieces.
- 2
Toss beef with soy sauce, cornstarch, mirin, garlic, ginger, salt, sugar, and 2 teaspoons oil. Set aside.
- 3
Whisk oyster sauce and chile-garlic sauce in a small bowl.
- 4
Heat large saute pan or wok over high heat. Add 2 teaspoons oil, then beef in one layer.
- 5
Cook without stirring for about 1 minute, toss, and cook another minute. Transfer to a plate.
- 6
Add remaining oil to pan, then bell pepper, scallions, and salt. Stir-fry 30 seconds.
- 7
Return beef with any juices and sauce mixture to pan. Stir-fry until sauce thickens slightly, about 30 seconds.
- 8
Transfer to serving dish.
Tips
Slice beef against the grain for maximum tenderness. Use a sharp knife and steady pressure for uniform 1/4 inch thickness.
Keep all ingredients prepped before heating the pan. Stir-frying happens fast, so mise en place is critical.
Don't overcrowd the pan when cooking beef. Work in batches if needed to get a good sear rather than steam.
Good to Know
Refrigerate in an airtight container up to 3 days. Reheat gently in a wok or skillet over medium-high heat.
Prep vegetables and marinade beef up to 4 hours ahead. Cook only when ready to serve for best texture.
Serve over steamed rice, rice noodles, or cauliflower rice. Garnish with sesame seeds or scallion greens if desired.
Common Mistakes
Slice beef with the grain to avoid tough, stringy pieces; always cut across the grain.
Skip the high heat or crowd the pan to avoid steamed instead of seared beef.
Add sauce too early to avoid soggy peppers; add only at the very end.
Substitutions
Vegan Options
Gluten-Free Swaps
General Alternatives
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Full guide →FAQ
Can I prepare this ahead for a weeknight meal?
Prep vegetables and marinate beef up to 4 hours in advance, but cook only just before serving. Stir-fries lose texture and crispness if reheated.
What if I don't have mirin on hand?
Mix 1 tablespoon dry sherry with 1 teaspoon sugar as a substitute. Or use 1 tablespoon additional soy sauce plus 1 teaspoon sugar for a savory-sweet balance.
How long does leftover stir-fry keep, and can I freeze it?
Refrigerate up to 3 days in an airtight container. Freezing is not recommended; the beef toughens and vegetables become mushy upon thawing.