Lemon Ginger Beef

This beef stir-fry gets its punch from a homemade lemon ginger sauce that coats every piece of tender flank steak in a glossy, sweet-tart glaze. Fresh ginger root, lemon juice, honey, dry sherry, garlic, and cornstarch cook down into a translucent sauce with real depth.

Slice the flank steak thin against the grain and marinate in cornstarch, sherry, peanut oil, and garlic for 30 minutes. The cornstarch serves two purposes: it tenderizes the surface of the meat and creates a velvety coating that browns beautifully in the hot wok.

The vegetables get their own treatment. Carrots and onion stir-fry first, then steam briefly with a tablespoon of bean liquid until crisp-tender. Green beans and mushrooms go in last with the lemon ginger sauce. Once the sauce thickens and turns translucent, add the beef back in and toss everything together.

Chef Tips

• Slice the flank steak as thin as possible against the grain. Partially freezing the steak for 20 minutes makes thin slicing much easier.
• Don’t crowd the wok when cooking the beef. Work in batches if needed for proper browning.
• Make the lemon ginger sauce ahead. It keeps in the fridge for several days.
• The sauce should be translucent and glossy when done, not cloudy. If it’s cloudy, keep cooking.

Variations

• Chicken swap: Use boneless chicken thigh cut into strips. Same marinade time, same cook method.
• Spicy version: Add ½ teaspoon of red pepper flakes to the lemon ginger sauce.
• With broccoli: Replace the green beans with broccoli florets for a different vegetable combination.