Beef and ginger stir-fry: a quick and flavourful recipe
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 7 Aug 2025
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This high-protein beef and ginger stir-fry is a quick and flavourful dish that celebrates the rich umami of skirt steak, complemented by the aromatic warmth of fresh ginger. The combination of tender beef and sweet onion creates a satisfying balance, while the toasted sesame oil adds a delightful nuttiness. With its vibrant colours and enticing aroma, this stir-fry is perfect for busy weeknights when you crave something hearty yet wholesome.
Ideal for a post-workout meal or a family dinner, this dish is not only easy to prepare but also packed with protein to support an active lifestyle. Serve it over cooked rice to soak up the delicious sauce, making this stir-fry a comforting and nutritious choice that the whole family will enjoy.
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Ingredients for Beef and ginger stir-fry
450 g skirt steak, trimmed, sliced against the grain into 6 mm-thick strips, patted dry
5 ml caster sugar
5 ml toasted sesame oil
5 ml plus 15 ml soy sauce
5 ml kosher salt, plus more
15 ml vegetable oil
1 medium sweet onion, sliced into 12 mm-thick rounds
1 piece (7.5 cm) ginger, peeled, very thinly sliced
freshly ground black pepper
45 g unsalted butter, cut into pieces
15 ml fresh lemon juice
cooked rice (for serving)
How to make Beef and ginger stir-fry
Toss the steak in a medium bowl with sugar, sesame oil, 1 tsp soy sauce, and 1 tsp salt to coat, then let it sit for 20 minutes.
Place a large frying pan over high heat. Pour in vegetable oil and swirl to coat the bottom of the pan. Heat until the oil is shimmering and you see wisps of smoke; if it’s not hot enough, the meat will steam instead of browning deeply.
Add the steak to the frying pan in an even layer (it’s acceptable to crowd it a bit) and cook undisturbed until browned around the edges, about 2 minutes.
Turn the steak over and add the onion, ginger, plenty of pepper, and 80 ml of water. Cook, tossing often, until the onion is just tender and the ginger has softened, about 2 minutes.
Remove the frying pan from the heat and add the butter, lemon juice, and remaining 15 ml soy sauce. Toss until the butter has melted and coats the steak. Taste and season with more salt if needed.
Divide the rice among bowls and top with the beef stir-fry.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
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Historia del artículo
La información de esta página ha sido revisada por médicos cualificados.
7 ago 2025 | Publicado originalmente
Autores:
UK recipe editors
Revisado por expertos
UK recipe editors

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