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5 from 1 vote

Crispy Ginger Beef

No need to go to a Chinese restaurant or order take-out because now, you can make this delicious Crispy Ginger Beef recipe at home.
Prep Time15 minutes
Cook Time15 minutes
Passive Time0 minutes
Servings: 4
Author: Francine Lizotte
Course: Main Course
Cuisine: Chinese, North American
Keyword Beef, Comfort Food, Dairy Free, Easy Recipe, Fried Food, Quick & Easy, Weeknight Recipes

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.