Stir-Fried Beef With Ginger and Scallions 4.000

Stacy Zarin Goldberg for The Washington Post; food styling by Bonnie S. Benwick/The Washington Post

Dinner in Minutes Mar 27, 2019

Ginger makes a statement in this dish, although its piquant ways are mellowed with time spent in the pan and a bit of honey. The flank steak is cut in a way that yields meaty, tender pieces.

We tested this in a nonstick skillet and a wok; the latter creates more crisped bits of browning on the meat, but both pans work well.

Serve with jasmine or basmati rice.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

  • 1 1/2 pounds flank steak
  • 1/2 teaspoon kosher salt, or more as needed
  • 1/2 teaspoon freshly ground black pepper, or more as needed
  • 6 ounces fresh ginger root
  • 12 scallions
  • 4 medium cloves garlic
  • 3 tablespoons grapeseed oil or other neutrally flavored oil
  • 2 tablespoons fish sauce
  • 2 teaspoons honey


Cut the steak with the grain (lengthwise) into 3-inch wide sections, then cut those against the grain (crosswise) into ½-inch thick slices. Season the slices evenly with the salt and pepper.

Use a spoon to scrape away the peel from the ginger; you may find it’s easier to first cut apart a few smaller knobs to do this. Cut the ginger crosswise into thin coins. Trim the root ends of the scallions, then cut the scallions into 2-inch pieces. Chop or mince the garlic (your preference).

Heat 1 tablespoon of oil until shimmering in a 12-inch skillet over medium-high heat. Add half the meat in a single layer; cook for 2 to 3 minutes total, until well browned on both sides, turning the slices only once. Transfer to a plate. Repeat with another tablespoon of oil and the remaining meat.

Reduce the heat to medium; add the remaining tablespoon of oil to your now-empty skillet. Add the ginger and cook for 2 minutes, stirring, until lightly browned on some edges. Add the garlic and cook for 20 seconds, stirring, until fragrant.

Stir in the scallions, fish sauce and honey, then return all the meat and its accumulated juices to the pan. Cook for about 2 minutes, stirring occasionally, until the sauce in the pan is slightly thickened and the stir-fry mixture is evenly coated and warmed through.

Taste, and add more salt and/or pepper, as needed. Serve hot.

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Recipe Source

Adapted from Milk Street Magazine.

Tested by Bonnie S. Benwick.

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