Ginger Beef

Ginger Beef

4.1 of 5 (221)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 207.6
  • Total Fat: 8.0 g
  • Cholesterol: 52.2 mg
  • Sodium: 493.0 mg
  • Total Carbs: 10.3 g
  • Dietary Fiber: 1.6 g
  • Protein: 22.9 g

View full nutritional breakdown of Ginger Beef calories by ingredient
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A terrific dish when served over a bed of brown rice. A terrific dish when served over a bed of brown rice.
Number of Servings: 4


    1 lb flank steak
    2 tbsp lite soy sauce
    2 tbsp seasoned rice vinegar
    1/2 cup water
    2 tsp ginger, ground
    1 tsp garlic powder
    10 slices (1" dia) fresh ginger root
    8 large sized scallions
    2 tsp corn starch


Combine soy sauce, rice vinegar, water, ground ginger and ground garlic.
Defrost and slice meat into 1" strips.
Cut against the grain of the meat.
Put in refrigerator container and place in refrigerator at least 20 minutes.
Peel ginger root, slice into thin wafers.
Dice them up with kitchen knife.
Wash scallions and slice them into small wafers.
Heat iron skillet or wok to high temperature (400 degrees) and spray with cooking spray.
When vegetables are browned, add meat, liquid and all, to skillet or wok.
Stir, focusing on browning all of the redness from the meat. The browning and cooking of the meat takes about 10 minutes; be sure not to run out of liquid.
If so, add 1 tbsp water at a time until no burning will occur.
Mix corn starch in small amount of water at very end of cooking. Pour slowly and stir quickly.
For a little extra cooking time, turn down by half and let set, but don't leave it for more than 1 minute.

Number of Servings: 4

Recipe submitted by SparkPeople user SERRA55.

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Member Ratings For This Recipe

  • Incredible!
    45 of 45 people found this review helpful
    This was GREAT. I added frozen stir fry veggies to the onions and ginger stage to make the meal bigger and to get in a serving of veggies. Very tasty, and quick; I did the marinating overnight. - 3/18/08

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  • Very Good
    34 of 34 people found this review helpful
    Since I always have gingeroot in my freezer, I only made one change, I coarsely grated my gingeroot rather than diced it &marinated the steak overnite for more tenderness/ I also added bell peppers, onion, shrooms & broccolli & served over brown rice for a com[;ete meal - DELISH - 9/27/09

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  • Very Good
    30 of 34 people found this review helpful
    Very good! Be careful to reallllly chop up the ginger finely or "you'll get a mouthful o' sumthin' you don't want!" I added Chinese pea pods at the very end for color and another texture. A real KEEPER of a recipe. Thanks! - 6/10/08

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  • Incredible!
    23 of 23 people found this review helpful
    Love this--didn't use corn starch and corsely chopped ginger because I DO like a lot of ginger and the burst of flavour was fabulous! - 6/13/08

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  • 22 of 26 people found this review helpful
    This also tastes good with chichen. - 6/9/08

    Was this review helpful?   yes  No