Ginger Beef Stir-Fry Recipe
Ginger Beef Stir-Fry Recipe photo by Taste of Home

Ginger Beef Stir-Fry Recipe

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This savory stir-fry showcases tender slices of beef, while colorful carrots add crunch. For devoted meat-and-potatoes fans, replace the rice with mashed potatoes.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings


  • 3 tablespoons cornstarch, divided
  • 2 tablespoons water
  • 1/4 teaspoon salt
  • 1-1/2 pounds beef top sirloin steak, thinly sliced into 3-inch strips
  • 2 tablespoons vegetable oil, divided
  • 3/4 cup thinly sliced carrots
  • 3/4 cup beef broth
  • 2 tablespoons soy sauce
  • 2 teaspoons grated orange peel
  • 1 teaspoon ground ginger
  • Hot cooked rice

Nutritional Facts

1 serving (1 cup) equals 318 calories, 16 g fat (4 g saturated fat), 94 mg cholesterol, 840 mg sodium, 9 g carbohydrate, 1 g fiber, 34 g protein.


  1. In a large bowl, combine 2 tablespoons cornstarch, water and salt until smooth. Add beef; toss to coat.
  2. In a large skillet, stir-fry beef in batches in 1 tablespoon oil until meat reaches desired doneness; remove and keep warm. Stir-fry carrots in remaining oil for 5-6 minutes. Place remaining cornstarch in a bowl; stir in broth until smooth. add the soy sauce, orange peel and ginger. Return beef to skillet; stir in broth mixture. Bring to a boil. Cook and stir for 2 minutes or until thickened. Serve over rice. Yield: 4 servings.
Originally published as Ginger Beef Stir-Fry in Taste of Home Meals in Minutes Calendar Annual 2002, p5

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 Sep. 25, 2013

"Did the orange juice really work out? @Wasoongu"

Reviewed Jun. 10, 2012

"The stars aren't showing up for me to rate this recipe, but I give it four stars. I made a batch for my dad and husband and they ate it all -- no leftovers. I added onion, garlic, and broccoli. And crushed red pepper. I also realized at the last minute that I didn't have any oranges, so I added about 1/4 cup orange juice. I did serve with the suggested side dish (zesty sugar snap peas) and they disappeared as well."

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