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Garlic Ginger Beef Recipe
Garlic Ginger Beef Recipe photo by Taste of Home

Garlic Ginger Beef Recipe

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This stir-fry takes a little longer to prepare, since the meat has to marinate first—but it's well worth the wait! Our Test Kitchen staff tossed together the pleasing combination.
TOTAL TIME: Prep: 15 min. + marinating Cook: 20 min.
MAKES:4 servings
TOTAL TIME: Prep: 15 min. + marinating Cook: 20 min.
MAKES: 4 servings


  • 4 tablespoons reduced-sodium soy sauce, divided
  • 1 tablespoon balsamic vinegar
  • 1-1/2 teaspoons minced garlic, divided
  • 1 teaspoon brown sugar
  • 3 teaspoons minced fresh gingerroot
  • 1 pound beef top sirloin steak, cut into 1/4-inch strips
  • 2 teaspoons cornstarch
  • 1/2 cup beef broth
  • 2 tablespoons ketchup
  • 2 tablespoons sherry or white wine vinegar
  • 1 tablespoon steak sauce
  • 1/8 teaspoon cayenne pepper
  • 4 teaspoons canola oil, divided
  • 2 large sweet red peppers, cut into 1-inch pieces
  • 6 green onions, cut into 2-inch pieces
  • 8 ounces fresh snow peas
  • Hot cooked rice, optional

Nutritional Facts

One serving (1 cup stir-fry mixture calculated without rice) equals 310 calories, 11 g fat (3 g saturated fat), 75 mg cholesterol, 934 mg sodium, 21 g carbohydrate, 4 g fiber, 30 g protein. Diabetic Exchanges: 3 lean meat, 3 vegetable 1/2 starch 1/2 fat.


  1. In a large resealable plastic bag, combine 2 tablespoons soy sauce, balsamic vinegar, 1 teaspoon garlic, brown sugar and 1/2 teaspoon ground ginger or 2 teaspoons gingerroot; mix well. Add the beef. Seal bag and turn to coat; refrigerate for at least 1 hour, turning once. In a bowl, combine the cornstarch, broth, ketchup, sherry or vinegar, steak sauce, cayenne and remaining soy sauce until smooth; set aside.
  2. In a large nonstick skillet or wok, stir-fry beef in batches in 2 teaspoons hot oil until no longer pink. Remove and keep warm. In the same pan, stir-fry red peppers and onions in remaining oil for 2 minutes. Add the peas and remaining garlic and ginger; stir-fry for 2-3 minutes or until vegetables are crisp-tender. Return beef to the pan. Stir broth mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice if desired. Yield: 4 servings.
Originally published as Garlic Ginger Beef in Light & Tasty August/September 2003, p6

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Reviewed May. 28, 2012

"My entire family loves this recipe! It's very quick and easy to make, and we usually have all of the ingredients on hand. I love the versatility of it. We will throw in just about any veggies we have handy. It's quite good with mushrooms and broccoli, too!"

Reviewed Jan. 13, 2011

"I liked this recipe, except I substituted different vinegars for what I had on hand. Even though it has a lot of ingredients it went together pretty quick. I am usually not a big fan of ginger but I like it in this recipe."

Reviewed Sep. 23, 2010

"I added the A1 sauce like someone suggested and I also doubled the sauce. It was very good and the sauce tangy--different flavor that I enjoyed"

Reviewed Feb. 1, 2010

"My family loved the dish but would like to see more sauce. So the next I make it we will double the sauce."

Reviewed Jan. 7, 2010

"I have made this twice now. I doubled the receipe and apparently added too much steak. Highly recommend using an A1 type sauce versus the Heinz 57 it definately makes a difference."

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