Asian Sweet Ginger Beef Stir Fry

Asian sweet ginger beef stir fry is my go-to when I’m craving something fast, flavorful, and packed with that irresistible sweet-and-savory combo. Tender strips of beef are coated in a glossy ginger sauce with just the right amount of heat and sweetness, tossed together with crisp veggies for the perfect one-pan meal. It’s quick, easy, and always hits the spot.

Why You’ll Love This Recipe

I love this stir fry because it delivers restaurant-quality flavor in under 30 minutes. The fresh ginger gives it a warm, zingy punch, balanced by sweet soy and a touch of honey. It’s a dish that feels both light and satisfying—and it’s endlessly customizable based on what I have in the fridge. Serve it with rice, noodles, or even lettuce wraps—it always works.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the beef:
1 lb flank steak or sirloin, thinly sliced against the grain
1 tbsp soy sauce
1 tbsp cornstarch
1 tsp sesame oil

For the sauce:
¼ cup low-sodium soy sauce
2 tbsp honey or brown sugar
1 tbsp rice vinegar
1 tbsp fresh ginger, grated
2 garlic cloves, minced
1 tsp chili flakes or sriracha (optional)
1 tsp cornstarch + 1 tbsp water (for thickening)

For the stir fry:
1 tbsp vegetable oil
1 red bell pepper, sliced
1 cup snap peas or broccoli
2 green onions, chopped
Sesame seeds and extra green onions for garnish

Directions

1. Marinate the beef:
   I toss the sliced beef with soy sauce, cornstarch, and sesame oil, and let it sit for 10–15 minutes while I prep everything else.

2. Make the sauce:
   In a small bowl, I mix the soy sauce, honey, vinegar, ginger, garlic, and chili (if using). I whisk in the cornstarch slurry to help the sauce thicken during cooking.

3. Stir-fry the beef:
   In a hot skillet or wok, I heat the oil over medium-high. I sear the beef in batches until browned and just cooked, about 2 minutes per side, then remove and set aside.

4. Cook the veggies:
   In the same pan, I add a splash more oil if needed and stir-fry the bell pepper and snap peas for 2–3 minutes until tender-crisp.

5. Add sauce and finish:
   I return the beef to the pan, pour in the sauce, and toss everything to coat. I cook for another 2–3 minutes until the sauce is thick and glossy.

6. Serve hot over rice or noodles, topped with green onions and sesame seeds.

Servings and timing

This recipe serves 3 to 4 people.
Prep time: 15 minutes
Cook time: 10 minutes
Total time: About 25 minutes

Variations

• I sometimes add mushrooms, baby corn, or bok choy for more variety.

• For a spicy kick, I double up on the chili flakes or add fresh sliced red chili.

• I swap the beef for chicken, shrimp, or tofu when I want to change things up.

• Udon or ramen noodles are great if I’m not in the mood for rice.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, I stir-fry it in a hot pan or microwave in short bursts with a splash of water to loosen the sauce.
It reheats well and makes a great lunch the next day.

FAQs

Can I use ground beef?

Yes, I’ve made this with ground beef when I didn’t have steak. It still works beautifully—just brown it first and follow the same steps for the sauce and veggies.

What’s the best beef for stir fry?

Flank steak or sirloin sliced thin against the grain is ideal. I make sure the slices are no more than ¼-inch thick for tender results.

How do I keep the beef tender?

The key is slicing thinly against the grain, using a quick marinade with cornstarch, and stir-frying quickly on high heat.

Is this dish sweet?

It has a mild sweetness from the honey or brown sugar, but I adjust to taste. I sometimes cut back if I want a more savory stir fry.

Can I make this gluten-free?

Yes, I use gluten-free soy sauce or tamari and check that all other ingredients are gluten-free too.

Conclusion

Asian sweet ginger beef stir fry is a flavor-packed, fast dinner I can throw together any night of the week. I love how easy it is to make and how satisfying every bite is with that perfect blend of ginger, garlic, and soy. It’s a dish that never gets old and always leaves me wanting just one more bowl.