Crispy Ginger Beef – Chinese Food
Crispy Ginger Beef Recipes
Ingredients (Servings 2-4)
- 1 lb flank steaks or 1 lb sirloin steak, sliced into narrow strips
- 3 green onions, chopped
- 1⁄2 cup water
- 1 large carrot, julienned
- 1⁄4 cup fresh ginger, minced
- 3 tablespoons soy sauce
- 5 garlic cloves, minced
- canola oil
- 2 eggs
- 1 tablespoon sesame oil
- 4 tablespoons rice vinegar
- 1⁄2 cup sugar
- 3⁄4 cup cornstarch
- 3 teaspoons crushed red pepper flakes, to taste
- Place cornstarch in a large bowl.
- Add water gradually while whisking.
- Beat eggs into cornstarch mixture.
- Toss in beef and stir to coat.
- Pour 1 inch of oil into wok, heat until boiling hot, but not smoking.
- Add a quarter of the beef to the oil.
- Seperate with a fork and cook, stirring frequently, until crispy, Remove, drain on paper towel and set aside.
- Repeat until all the beef is cooked.
- Drain off all oil except for about 1 tablespoons and add carrots, onion, ginger, and garlic in that order.
- Stir fry briefly over high heat.
- Combine last 5 ingredients and add to vegetable mixture.
- Bring to a boil and then add beef.
- Heat thorough and serve immediately.
Reviews – Crispy Ginger Beef Recipes
This was really tasty. I only used half the amount of sugar and it was still plenty sweet. For some reason my beef didn’t get crispy, but it was still tender and flavorful. I would say it was restaurant quality. I usually go for a healthier stir fry, but this was made as a treat, choosing not to look at the nutritional values. Thanks for sharing the recipe, we really enjoyed it.
This was a great dish! Just the right amount of kick to it, although my partner probably would have appreciated about half the amount of the red peppers. It took a little long than the noted cook time though, and we ended up breaking off a lot of the cooking batter once it was in the oil, but all in all, a really yummy dinner!
Really good! Definitely a do-over. Everyone enjoyed it, including my kids who aren’t fans of the spicy. That said, those with sensitive palates may want to cut back on the crushed red pepper. Thanks for sharing the recipe!
This was really good! My batter didn’t really want to stick so it wasn’t all that crispy but the flavor is fantastic; I LOVE all of the ginger! Thanks for posting!
VERY nice! I hardly had any chili flakes left (my bad) so I crushed a dried birds-eye chili into it. That gave it a great zing, along with all the ginger I used. The beef was more chewy than crispy, and I should have sliced it into thin matchsticks but being lazy, I sliced it only in one direction so it was thin but broad. Next time, matchsticks it is.
My OH raved about it, so I shall be making again. I served it with my easy egg-fried rice.
Wow! This was absolutely delicious. As we were prepping and beginning to cook, we were a bit skeptical about the amounts of most of the ingredients and the instructions, but followed them closely anyway (except for slightly less sugar and a bit more red pepper flakes). But every bite, DH and I were raving about it. We have never had such good Chinese! It was not as crispy as we expected, and I actually chose this recipe because of the crispiness it was supposed to have, but we didn’t care after we tasted it. We will be making this many more times. Thank you!