Garlic Ginger Steak Stir Fry

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

an overhead shot of a shallow black bowl of garlic ginger steak stir fry over rice on a black marble table with a black fork resting beside the bowl

Why I Love This Recipe

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 steak stir fry kick over here because it's FAST and I am in love with these flavors!

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!

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!

Ingredients & Substitutions

  • Flank or Flat Iron Steak
  • Salt and Pepper
  • Soy Sauce
  • Sesame Oil
  • Cornstarch
  • Canola Oil
  • Snow Peas
  • Baby Bok Choy
  • Unsalted Butter
  • Sambal
  • Beef or Chicken broth
  • Garlic
  • Ginger
  • Green Onions
  • Parsley
  • Rice
an overhead shot of a large copper braiser of garlic ginger steak stir fry on a black marble table

How to Make Garlic Ginger Steak Stir Fry

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 the steak stir fry warm as is or over steamed rice.

Tips & Tricks

  • Make a marinade - for this steak 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 to the steak stir fry 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!

FAQs

What kind of steak do you use for stir-fry?

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!

How do you keep steak tender in stir-fry?

Be sure to cut your steak against the grain to keep it tender while stir-frying.

a tight shot of garlic ginger steak stir fry

Similar Recipes

If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today!

Garlic Ginger Steak Stir Fry from www.whatsgabycooking.com (@whatsgabycookin)

Garlic Ginger Steak Stir Fry

Author: Gaby Dalkin
4.9 from 14 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 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner
Cuisine Asian, Fusion
Servings 4 people

Ingredients
  

  • pounds flank or flat iron steak cut into ¼ inch thin strips
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ¼ 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
  • ¼ 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

Instructions
 

  • 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.

Notes

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
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16 Comments

  1. 5 stars
    Total home run! Made it on a rainy day and it hit the spot! I didn’t have sambal but added red curry paste and it was amazing. Added sesame seeds to top (because why not) but the recipe alone was fabulous. Please make extra because you’ll want leftovers!

  2. 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.

  3. 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.

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

  6. 5 stars
    yes! So delicious! Added broccoli, bok choy, and red bell peppers - served with ginger/garlic/scallion rice! Thank you, Gaby!

  7. 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

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