Crispy Ginger Beef
When people start a new relationship, curiosity takes over and each wants to discover more about their partner… it’s totally normal behavior. The first thing is to see how much they have in common which I think is important. I don’t agree with the saying that “opposites attract” – as a foody, I can’t imagine being with a vegetarian or vegan… I love my meat too much! Next is to find out about their views, personal goals, achievements and so on and if there’s a capability of building a future as a couple.
When I met David on Lavalife® – not kidding you!-, we spent hours on the phone talking. I think it was the perfect way to discover and learn about each other without being distracted physically. We realized how much we had in common – till this day, we’re still amazed about it – and with over 3 000 km apart, we fell in love… awww! When I moved in with him on the west coast, most preliminaries of knowing about one another was done. Next was to figure out more similarities on things like food of course!
The first couple of years David and I were together, we were sharing and tasting our favorite dishes – it was a delicious way to know more about us. As much as I introduced him to many of mine, he did the same with his like Sombrero Pizza, Salmon, Beef Rouladen, Hawaiian Chicken Curry, Fettuccine alle Vongole • Clam Fettuccine, Schnitzel, etc. including this featured one… Crispy Ginger Beef!
This is OMG! It’s insanely tasty plus so quick and easy to make! He replicated this dish from a popular Chinese restaurant in Calgary called Singapore Sam’s! I’ve never been there but I’m sure his take on it is better than theirs. I also like the fact that it’s cost effective considering the fact that it’s beef! The recipe uses flank but skirt steak is another great alternative.
When we make Crispy Ginger Beef, we use what’s left in the crisper; if we don’t have green peppers, we simply add more carrots and red peppers. As the title mentions, there’s ginger and lots of it! When it comes to red pepper flakes, we add a little because the ginger also gives some heat plus we also want to taste the rest of the ingredients. Suit yourself and increase or decrease the amount to your liking.
As you know, 99% of my recipes have the exact ingredient amounts but there are some that are a little vague like this one. I’m not as specific as usual when it comes to the veggies. The most important thing to remember is to have a similar volume of vegetables and cut them to about the same size. I normally go for a handful of carrot strips and then match the other veggies to roughly the same.
As I mentioned, this is a quick meal to make as long as your “mise en place” is ready which means the veggies, ginger and garlic are cut, minced and pressed. When the oil for frying the meat is warming up, I slice my flank then make my batter. While the strips are soaking in it, I make my sauce. At this point, I’m ready to fry.
When frying the beef strips, I bring my oil to 375ºF instead of 350ºF and here’s the reason why… As soon as food is immersed in the hot oil, the temperature drops drastically so by increasing it a little higher, you can get closer to the ideal level of frying which is 350ºF.
Crispy Ginger Beef is a perfect weeknight recipe because from start to finish, you can enjoy it within 30 minutes. I like to serve it over a bed of white rice then garnish with sesame seeds and green onions. If there’s any leftovers, it can be frozen in an airtight container after it’s completely cooled off. When ready to eat, place the container in the fridge to thaw out then transfer to a skillet. Sprinkle on a couple tablespoons of beef broth or water, cover and reheat on medium for 5 to 7 minutes.
Bon Appétit!
Here are several more incredible Chinese inspired recipes for you to enjoy…
– Cashew Chicken
– Hot & Sour Soup
– General Tso’s Chicken
– Egg Rolls
– Moo Shu Pork Tortillas
– Mongolian Beef
and for even more beef recipes, click on this link… Recipe Category • Beef
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Crispy Ginger Beef
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Ingredients
BEEF
- 4 cups canola oil, or as needed tips & tricks
- 1 lb. flank steak, thinly sliced against the grain
BATTER
- 1 cup cornstarch
- 2/3 cup water
- 2 large free-range eggs
SAUCE
- 1/2 cup low-sodium beef broth
- 1/4 cup rice vinegar
- 1/4 cup low-sodium soy sauce
- 1/4 cup Shaoxing cooking wine
- 1/4 cup granulated sugar
- 1 tbsp. sesame oil
- 1/2 tsp. red pepper flakes, or more to taste
STIR FRY
- 1/4 cup canola oil, or as needed tips & tricks
- 1 large carrot, thinly sliced
- 1 large red pepper, thinly sliced
- 1 large green pepper, thinly sliced
- 3 tbsp. ginger, minced
- 6 large cloves garlic, pressed
- 1 1/2 tbsp. cornstarch (mixed with 1/2 cup cold water)
GARNISH
- 1 tbsp. sesame seeds
- 1 to 2 large green onions, chopped
Directions
- In a deep skillet, add oil and bring the temperature to 375ºF.
- Slice the beef against the grain to about a ¼-inch thick and 3-inches long; set aside.
- In a medium mixing bowl, add cornstarch, water and eggs; whisk until nice and smooth.
- Add the beef strips to the batter and coat well. Set aside until the oil reaches temperature.
- Meanwhile, in a small bowl, add all the sauce ingredients and whisk until blended and the sugar is mostly dissolved; set aside.
- When the oil temperature reaches 375ºF, working in batches, carefully add the battered meat and fry until crispy, about 3 to 4 minutes.
- Using a spider strainer, transfer the fried strips to a plate and set aside while working with the remaining ones.
- 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.
- Add peppers and sauté them until just tender, about 2 to 2 ½ minutes.
- Add minced ginger and pressed garlic; sauté for 30 seconds.
- 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.
- Add the fried strips and stir to coat. Continue stirring to warm up the beef, about 1 to 2 minutes.
- Serve immediately over a bed of rice and garnish with sesame seeds and chopped green onions.
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