Garlic Ginger Steak Stir Fry

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I don’t know about you, but I love a good stir fry recipe! They’re always so quick and easy to make, and there are endless possibilities for flavor combinations. This garlic ginger steak stir fry is one of my favorites – it’s got a delicious Asian-inspired flavor profile, and it’s perfect for busy weeknights. Give it a try!

This Garlic Ginger Steak Stir Fry recipe is one of those quick and easy weeknight meals that you’ll want on the weekly rotation. We’ve been on a stir fry kick over here because it’s FAST and I am in love with these flavors!

Garlic Ginger Steak Stir Fry from (@whatsgabycookin)

Talk about incredibly flavored beef that’s on the table fast! This Garlic Ginger Steak Stir Fry is truly perfection. We’ve got tons of flavor from the freshly cracked black pepper, soy sauce, sesame oil, sambal, garlic and ginger and it’s truly an insane flavor bomb on your plate!

Let’s dive into the tips and tricks for this Garlic Ginger Steak / Beef Stir Fry Recipe!

What kind of steak do you use for this Garlic Ginger Steak Stir Fry Recipe – I’m all about that flank or flat iron steak life. Grab a beautiful piece of meat from the butcher and put it into the freezer for 15 minutes before you slice it. Freezing it for those few minutes will make thinly slicing it even easier!

Make a marinade – for this stir fry sauce recipe, you’ll be making a quick marinade of soy sauce, sesame oil and cornstarch. That’s going to infuse the steak with flavor and the cornstarch is going to act as a thickening agent to give the sauce a perfect texture.

Looking for a veggie stir fry recipe? Skip the steak and add some veggies – the beauty to a stir fry is you can add almost anything in there! I love to put whatever veggies are in my fridge that are on their last leg. Snap or Snow peas, Boy Choy, Carrots work, leftover asparagus, you get the idea. Anything to give it a give pop of color. The veggies will remain crisp since they’re only being cooked for a few hot moments at high heat.

Add more flavor – the sambal, garlic and ginger are 3 ingredients not to be missed! The sambal adds a subtle spice but it’s not overpowering if you’re making this for kiddos! The garlic and the ginger amp up all the flavor and the result is the most perfect Garlic Ginger Steak Stir Fry you’ll ever make! PROMISE! If you want a noodle dish to serve alongside dish, these sesame ginger noodles make the perfect match!

Garlic Ginger Steak Stir Fry from (@whatsgabycookin)

This garlic ginger steak stir fry recipe is a delicious and easy way to get a healthy meal on the table in no time. The next time you are looking for a flavorful and delicious recipe, this one should definitely be at the top of your list!

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Garlic Ginger Steak Stir Fry from (@whatsgabycookin)

Garlic Ginger Steak Stir Fry

4.9 from 10 votes
This garlic ginger steak stir fry is one of my favorites – it’s got a delicious Asian-inspired flavor profile, and it’s perfect for busy weeknights. Give it a try!
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dinner
Cuisine Asian, Fusion
Servings 4 people


  • pounds flank or flat iron steak cut into 1/4 inch thin strips
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 cup soy sauce
  • 1 teaspoon sesame oil
  • 2 tablespoons cornstarch
  • 1 tablespoon canola oil
  • 1 cup snow peas
  • 1-2 baby bok choy bunches
  • 4 tablespoons unsalted butter
  • 1 tablespoon sambal
  • 1/4 cup beef or chicken broth
  • 4 large garlic cloves minced
  • 1-2 inch piece of ginger peeled and minced
  • green onions thinly sliced (optional)
  • fresh parsley finely chopped (optional)
  • Rice to serve


  • Season the Strips of steak with salt and pepper.
  • In a medium sized bowl mix together soy sauce, sesame oil and cornstarch until combined. Add in steak and toss until all of the meat is evenly coated with the marinade. Set aside.
  • Heat oil in a large cast iron skillet (or wok) over high heat. Once oil is smoking add steak in small batches at a time to avoid crowding. Cook the steak until slightly crispy (about 2-3 minutes per batch) stirring frequently then remove from pan. Once all steak is cooked allow the pan to cool.
  • Add in the broth, butter, garlic, ginger, and sambal over medium heat bringing the garlic butter sauce to a simmer. Allow to cook for 2-3 minutes until garlic and ginger are fragrant. Add in bok choy and snow peas and cook for 2 minutes. Return steak to pan and toss everything together along with green onions and fresh parsley. Serve warm warm as is or over steamed rice.


To get steak really thin, place the entire cut of meat in the freezer for an our or two before slicing and be sure to use a sharp knife.

Nutrition Information

Calories: 689kcal | Carbohydrates: 10g | Protein: 57g | Fat: 46g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 2g | Cholesterol: 217mg | Sodium: 1678mg | Potassium: 999mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1883IU | Vitamin C: 29mg | Calcium: 74mg | Iron: 8mg


  1. 5 stars
    Oh my! This looks so delicious. I can’t wait to make it! I do have one question though – how big of a knob of ginger do you use? Do I mince up approximately 1 tablespoon of ginger? I’m asking because I have ruined a dish in past by using too much ginger. Please advise

  2. 5 stars
    yes! So delicious! Added broccoli, bok choy, and red bell peppers – served with ginger/garlic/scallion rice! Thank you, Gaby!

  3. This recipe is so delicious and quite easy. The second time I made it I added bean sprouts and blistered shishito peppers.

  4. This sounds amazing! QQ: I have 1 lb of ground beef on-hand — should I scale back the marinade ingredients accordingly since it’s less than half the quantity of beef you call for?

  5. 5 stars
    Reallly enjoyed this recipe. It did take a little longer than expected, but probably because I added broccoli and water chestnuts in place of snow peas. I think I’ll add a little more sauce next time.

  6. 5 stars
    My new go-to stir fry recipe! This was easy and delicious. Mine turned out a smidge greasy, but I think I got too heavy handed with the canola oil. Will pay better attention next time.

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