This Ginger Beef Stir-Fry is a perfect blend of bold flavors and quick preparation. Tender strips of beef are marinated in a savory mix of soy sauce, oyster sauce, and Shaoxing wine, then stir-fried with aromatic ginger and garlic. The addition of doubanjiang (fermented broad bean paste) adds a spicy, umami-rich depth that makes this dish truly irresistible. This quick and flavorful stir-fry is perfect for a weeknight dinner and pairs wonderfully with steamed rice or noodles.
Ingredients:
For the Beef:
- 200g beef steak, cut into small strips
For the Marinade:
- 1/8 tsp salt
- 1/2 tbsp oyster sauce
- 1/2 tbsp light soy sauce
- 1/4 tsp ground pepper
- 1/4 tsp sugar
- 1/2 tablespoon of Shaoxing rice wine.
- 2 tsp corn starch
- 1 tsp sesame oil
For Stir-Frying:
- Vegetable cooking oil, as needed
- 1 tablespoon of spicy fermented broad bean sauce.
- 2 garlic cloves, minced
- 100g fresh ginger (about two fingers), shredded or sliced
- 1 tbsp light soy sauce
- 2 scallions, cut into smaller sections
Instructions:
- Marinate the Beef: In a bowl, combine the beef strips with salt, oyster sauce, light soy sauce, ground pepper, sugar, Shaoxing wine, cornstarch, and sesame oil. Set aside for at least 15 minutes to allow the flavors to absorb.
- Heat the Oil and Stir-Fry the Aromatics: Heat a wok or large skillet over medium-high heat and add a thin layer of vegetable oil. Once the oil is hot, add the doubanjiang (fermented broad bean paste) and stir-fry for about 30 seconds until fragrant. Add the minced garlic and shredded ginger, and stir-fry for another minute, making sure they don’t burn.
- Cook the Beef: Push the garlic and ginger to the side of the wok and add the marinated beef strips to the center. Stir-fry the beef for 2-3 minutes, or until it’s just browned on all sides. Make sure not to overcrowd the pan, so the beef sears properly rather than steaming.
- Add the Soy Sauce and Scallions: Once the beef is browned, add the light soy sauce and toss everything together. Stir-fry for another minute, then add the scallion sections. Continue to stir-fry for 1-2 minutes, just until the scallions soften and the beef is cooked through.
- Serve: Remove the stir-fry from the heat and serve immediately with steamed rice or noodles.
Conclusion:
This Ginger Beef Stir-Fry is a quick, flavorful dish that’s perfect for any night of the week. The marinated beef strips stay tender, while the combination of ginger, garlic, and doubanjiang delivers a deliciously spicy, aromatic punch. With just a handful of ingredients, you can create a satisfying, restaurant-quality stir-fry in your own kitchen.
Spicy Ginger Beef Stir-Fry with Doubanjiang
Spicy Ginger Beef Stir-Fry combines tendermarinated beef strips with bold flavors of ginger, garlic, and doubanjiang,creating a delicious and quick meal perfect for busy weeknights.
Ingredients
For the Marinade:
- 1/8 tsp salt
- 1/2 tbsp oyster sauce
- 1/2 tbsp light soy sauce
- 1/4 tsp ground pepper
- 1/4 tsp sugar
- 1/2 tablespoon of Shaoxing rice wine.
- 2 tsp corn starch
- 1 tsp sesame oil
For Stir-Frying:
- Vegetable cooking oil as needed
- 1 tablespoon of spicy fermented broad bean sauce.
- 2 garlic cloves minced
- 100 g fresh ginger about two fingers, shredded or sliced
- 1 tbsp light soy sauce
- 2 scallions cut into smaller sections
Instructions
- Marinate the Beef: In a bowl, combine the beef strips with salt, oyster sauce, light soy sauce, ground pepper, sugar, Shaoxing wine, cornstarch, and sesame oil. Set aside for at least 15 minutes to allow the flavors to absorb.
- Heat the Oil and Stir-Fry the Aromatics: Heat a wok or large skillet over medium-high heat and add a thin layer of vegetable oil. Once the oil is hot, add the doubanjiang (fermented broad bean paste) and stir-fry for about 30 seconds until fragrant. Add the minced garlic and shredded ginger, and stir-fry for another minute, making sure they don’t burn.
- Cook the Beef: Push the garlic and ginger to the side of the wok and add the marinated beef strips to the center. Stir-fry the beef for 2-3 minutes, or until it’s just browned on all sides. Make sure not to overcrowd the pan, so the beef sears properly rather than steaming.
- Add the Soy Sauce and Scallions: Once the beef is browned, add the light soy sauce and toss everything together. Stir-fry for another minute, then add the scallion sections. Continue to stir-fry for 1-2 minutes, just until the scallions soften and the beef is cooked through.
- Serve: Remove the stir-fry from the heat and serve immediately with steamed rice or noodles.