Ginger Beef Stir Fry

This stir fry has a trick up its sleeve: orange marmalade stirred in at the end with soy sauce creates a glossy, sweet-savory glaze that coats every strip of beef and vegetable. It’s faster than ordering takeout and tastes better too.

Slice the sirloin thin and against the grain. This is the single most important step for tender stir-fried beef. Cutting with the grain leaves you with chewy, stringy strips no matter how quickly you cook them. Get the oil screaming hot before the beef goes in, and don’t crowd the pan. You want a hard sear, not a steam.

The vegetables go in stages based on how long they need. Carrots and water chestnuts first since they need the most time, then onion, garlic, and fresh ginger until fragrant, and finally the lettuce and bell pepper for just one minute so they keep their crunch. The lettuce wilts into something silky and almost spinach-like, adding a fresh, green contrast to the rich beef.

Chef Tips

• Freeze the sirloin for 20 minutes before slicing. Partially frozen meat cuts into thin, even strips much easier
• Press the garlic instead of mincing for a more intense, immediate flavor in a fast-cooking dish
• Keep everything moving in the pan. Stir fry means stir. Constantly
• Serve immediately over steamed rice. This dish doesn’t hold well

Variations

• Swap the marmalade for hoisin sauce for a deeper, more savory glaze
• Add a teaspoon of chili flakes with the ginger for some heat
• Use chicken breast or pork tenderloin instead of sirloin