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Ginger Steak Stir Fry

Speedy dinner on the table in 20 mins, serves 4 people.

Serves: 4 Time: 20 minutes



  • 450g skirt steak, thinly sliced into 0.5cm strips

  • salt & pepper

  • 3 tbsp. cornflour

  • 1 tsp. + 1 tbsp. olive oil, divided

  • 450g green beans, trimmed

  • 3 cloves garlic, minced

  • 7.5cm piece of root ginger, peeled & grated

  • 4 tbsp. tamari

  • 1 tbsp. rice wine vinegar

  • 3 tbsp. brown sugar

  • 2 green onions, chopped

  • 1 tbsp. sesame seeds

  • 50g rice dry weight per person to serve, or microwave rice packet


  1. Place the steak strips into a large mixing bowl and pat dry with paper towels. Season with salt and pepper, and toss with cornflour until well coated, and set aside.

  2. Add 1 teaspoon of olive oil to a large pan over a medium-high heat, add the green beans and sauté for 1 minute.

  3. Add 2 tablespoons of water and cover with a lid to steam for a further minute. Transfer the green beans to a plate and discard any excess water.

  4. Return the pan to a high heat and add the remaining tablespoon of olive oil. Add the steak strips and stir-fry for 2-3 minutes until the beef is almost cooked through.

  5. Reduce to a medium heat and add the garlic, ginger, tamari, rice wine vinegar, and sugar; stirring quickly to coat the beef.

  6. Add the green beans back into the pan and top with green onions and sesame seeds.

  7. Serve immediately with cooked rice. Yum!


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