Ginger beef stir fry

This ginger beef stir fry is a homemade recipe that I have been preparing for years. It is inspired by everyday Japanese cuisine, with an Okinawan touch in the importance given to vegetables and gentle cooking. It is a simple, comforting, and complete dish, designed to be easily reproduced at home, without complicated techniques or hard to find ingredients.

The cooking process is deliberately long and gradual. It allows the vegetables to become tender, the meat to remain soft, and the ginger to fully release its aromas without being overpowering.

Practical information

Preparation time: 10 minutes
Cooking time: 50 minutes
Serves 2 to 4 people depending on appetite

Ingredients for ginger beef stir fry

Thinly sliced beef
2 bunches of komatsuna (mustard spinach). Stems and leaves separated
1 carrot
1 white radish (daikon)
1 bell pepper
Green onion, finely chopped
Fresh ginger, pressed with its juice
Soy sauce
Vegetable oil
Olive oil
Sesame oil
Salt and pepper

Plate of thinly sliced raw beef prepared for Japanese home cooking

Japanese soy sauce bottle with spoon and small dish

Ingredient preparation

Cut the carrot and daikon into julienne
Cut the bell pepper into thin strips
Cut the komatsuna leaves into sections and separate the stems from the leaves
Slice the onion
Finely chop the green onion
Cut the ginger into small pieces

👉 Important tip: using a garlic press is strongly recommended for the ginger. It allows the ginger to be finely crushed and fully releases its juice, which brings much more aroma to the dish.

Whole daikon radish and sliced daikon prepared for cooking

Whole carrot and julienned carrot prepared for cooking

Cooking ginger beef stir fry

Brown the onion in a pan with a little vegetable oil. Set aside.

In another pan, add a drizzle of olive oil and a drizzle of sesame oil.
Add the komatsuna stems, carrot, daikon, and bell pepper.
Sauté over medium heat for 10 minutes without covering, stirring often.

Meanwhile, thinly slice the beef.
Add the beef to the pan with the onions and sear.

In the vegetable pan, add one cup of water along with the komatsuna leaves.
Cover and cook over high heat, stirring regularly.

Also cover the pan with the beef and onions using a sheet of aluminum foil. This method is preferable to a lid, as it limits excess condensation while retaining heat. Continue cooking, stirring often, until the beef is fully cooked.

After 10 minutes, add a second cup of water to the vegetables and continue cooking for another 20 minutes.

Komatsuna, carrot, daikon, and green pepper cooking together in a pan

Thinly sliced beef and onions cooking together in a frying pan on a stovetop

Assembly and seasoning

Add the beef, onions, and their cooking juices to the vegetable pan.
Incorporate the pressed ginger with its juice and the finely chopped green onion.

Stir, cover lightly, and cook over low heat for 10 minutes so that the ginger can fully develop its aromas.

At the end of cooking, add 2 tablespoons of soy sauce.
Adjust the seasoning with salt and pepper to your taste.

Serve ginger beef stir fry

Start by serving the vegetables over a bowl of hot rice.
Then add the beef on top.
Finish by generously pouring over the vegetable cooking juices.

This ginger beef stir fry stands on its own and fits perfectly into a simple, balanced Japanese family meal.

Japanese ginger beef stir fry served over rice with vegetables on a tray

Bowl of ginger beef stir fry served over rice with vegetables

Discover more

The video recipe for ginger beef stir fry is available on my YouTube channel
Find this dish and many others in the category dedicated to Japanese and Okinawan recipes, inspired by everyday family cooking

This Okinawan Ginger Beef Stir Fry Is So Easy to Make

Click to watch the recipe on YouTube

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