Stir-Fried Sliced Beef with Ginger and Scallions

By AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A quick and flavorful Chinese stir-fry featuring tender beef strips infused with fresh ginger and scallions. This Chinese-inspired beef recipe, ready in about 25 minutes, pairs beef sirloin, fresh ginger, scallions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 3 Chinese cuisine 280 cal/serving

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Ingredients

300 grams beef sirloin
20 grams fresh ginger
4 stalks scallions
2 tbsp soy sauce
1 tsp sesame oil
1 tbsp cornstarch
2 tbsp vegetable oil
1/2 tsp salt
1/4 tsp white pepper

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Instructions

Step 1: Slice 300 grams of beef sirloin thinly against the grain into 1/4-inch strips and toss with 1 tablespoon cornstarch, 1/2 teaspoon salt, and 1/4 teaspoon white pepper. Let marinate for 10 minutes.
Step 2: Peel and julienne 20 grams of fresh ginger and slice 4 scallions into 1-inch lengths.
Step 3: Heat 2 tablespoons vegetable oil in a wok over high heat until shimmering. Add the beef strips in a single layer and stir-fry for 2-3 minutes until browned but still tender. Remove beef and set aside.
Step 4: Lower heat to medium-high and add ginger and scallions to the wok. Stir-fry for 1 minute until fragrant.
Step 5: Return the beef to the wok, add 2 tablespoons soy sauce and 1 teaspoon sesame oil, tossing everything together for 30 seconds until the sauce coats the meat and vegetables evenly. Serve immediately.