Real Recipes From Real Home Cooks ®

crispy ginger beef

Recipe by
Francine Lizotte
Surrey South, BC

No need to go to a Chinese restaurant or order take-out because now, you can make this delicious recipe at home.

yield 4 servings
prep time 15 Min
cook time 15 Min
method Stir-Fry

Ingredients For crispy ginger beef

  • BEEF
  • 4 c
    canola oil, or as needed
  • 1 lb
    flank steak, thinly sliced against the grain
  • 1 c
  • 2/3 c
  • 2 lg
    free-range eggs
  • 1/2 c
    low-sodium beef broth
  • 1/4 c
    rice vinegar
  • 1/4 c
    low-sodium soy sauce
  • 1/4 c
    shaoxing cooking wine
  • 1/4 c
    granulated sugar
  • 1 Tbsp
    sesame oil
  • 1/2 tsp
    red pepper flakes, or more to taste
  • 1/4 c
    canola oil, or as needed
  • 1 lg
    carrot, thinly sliced
  • 1 lg
    red pepper, thinly sliced
  • 1 lg
    green pepper, thinly sliced
  • 3 Tbsp
    ginger, minced
  • 6 lg
    cloves garlic, pressed
  • 1 1/2 Tbsp
    cornstarch (mixed with 1/2 cup cold water)
  • 1 Tbsp
    sesame seeds
  • 1 to 2 lg
    green onions, chopped

How To Make crispy ginger beef

  • 1
    In a deep skillet, add oil and bring the temperature to 375ºF.
  • 2
    Slice the beef against the grain to about a ¼-inch thick and 3-inches long; set aside.
  • 3
    In a medium mixing bowl, add cornstarch, water and eggs; whisk until nice and smooth.
  • 4
    Add the beef strips to the batter and coat well. Set aside until the oil reaches temperature.
  • 5
    Meanwhile, in a small bowl, add all the sauce ingredients and whisk until blended and the sugar is mostly dissolved; set aside.
  • 6
    When the oil temperature reaches 375ºF, working in batches, carefully add the battered meat and fry until crispy, about 3 to 4 minutes.
  • 7
    Using a spider strainer, transfer the fried strips to a plate and set aside while working with the remaining ones.
  • 8
    In a wok over medium-high heat, add a ¼ cup of oil. When it starts shimmering, add the carrots and sauté for 1 ½ to 2 minutes or until they start getting soft.
  • 9
    Add peppers and sauté them until just tender, about 2 to 2 ½ minutes.
  • 10
    Add minced ginger and pressed garlic; sauté for 30 seconds.
  • 11
    Pour in the sauce, stir very well to coat and bring the mixture to a rapid simmer before adding the cornstarch mixture; stir until the sauce thickens.
  • 12
    Add the fried strips and stir to coat. Continue stirring to warm up the beef, about 1 to 2 minutes.
  • 13
    Serve immediately over a bed of rice and garnish with sesame seeds and chopped green onions.
  • 14
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