January 8, 2024
Review RecipeGinger Beef
Indulge in the irresistible fusion of beef coated in a ginger-infused sauce with our crispy ginger beef recipe.
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Get ready to tantalize your taste buds with our sensational ginger beef recipe. This Asian-inspired dish combines the zing of ginger, the perfect crunch of beef, and a blend of sweet and savory flavors.
Ginger Beef Ingredients
In this recipe, each ingredient plays a crucial role. The thinly sliced flank steak forms the tender beef base, while cornstarch provides the crispy coating.
The aromatic duo of garlic and ginger infuses depth into the dish, while soy sauce, brown sugar, and other seasonings create the irresistible sauce.
You’ll need:
- 2 pounds of thinly sliced flank steak
- 1 cup of cornstarch, plus 1 teaspoon
- 1-2 cups of cooking oil (vegetable oil, canola oil, peanut oil)
- 1 teaspoon of sesame oil
- 3-4 cloves of garlic, minced (or 1 tablespoon garlic paste)
- 1 tablespoon of ginger paste (or finely minced ginger)
- ½ teaspoon of white pepper
- ½ teaspoon of crushed red pepper flakes
- ¼ cup of light soy sauce
- 1 tablespoon of dark soy sauce
- ¼ cup of water
- 1 tablespoon of rice vinegar
- ⅜ cup of packed light brown sugar (6 tablespoons)
- 2-3 green onions, sliced for garnish
- 1 tablespoon of toasted sesame seeds, for garnish
Substitutions and Additions
CORNSTARCH: For a gluten-free alternative, you can use potato starch or rice flour to achieve a similar crispy coating.
BELL PEPPERS: Add sliced red, green, or yellow bell peppers to the stir-fry for a burst of color and extra crunch. They pair beautifully with the ginger sauce.
FLANK STEAK: Experiment with skirt steak or beef tenderloin for a different texture and flavor profile.
SOY SAUCE: If you don’t have dark soy sauce, simply use more light soy sauce, but be mindful of the salt content difference.
How To Make This Ginger Beef Recipe
Ginger beef is all about achieving that perfect balance of crispy beef and flavorful sauce. Here’s how to make it:
STEP ONE: Thinly slice the flank steak against the grain.
OUR RECIPE DEVELOPER SAYS
To ensure the beef cooks evenly and becomes delightfully crispy, slice it thinly and uniformly against the grain. This step is crucial for achieving that perfect texture.
STEP TWO: In a large bowl, sprinkle one cup of cornstarch over the flank steak (work in layers for the best coverage) and toss until each piece is coated in cornstarch.
STEP THREE: Heat cooking oil in a deep skillet until it reaches 350°-375°F. Use at least ½ inch deep layer of cooking oil. You can use more if you wish or use a deep fryer.
PRO TIP:
Use a reliable thermometer to monitor the oil temperature. Keeping it between 350°F to 375°F (175°C to 190°C) ensures the beef cooks quickly and stays crispy.
STEP FOUR: Working in batches, add the coated beef strips to the hot oil, frying for two to three minutes on each side until crispy and golden brown.
Remove from the oil with a slotted spoon and set on several layers of paper towel to soak up the excess oil.
STEP FIVE: Continue cooking the meat until all have been browned.
STEP SIX: Drain the oil from the skillet.
STEP SEVEN: Add one teaspoon of sesame oil, the garlic, and the ginger to the skillet and sautè for one to two minutes.
STEP EIGHT: Meanwhile, whisk together white pepper, red pepper flakes, soy sauces, water, rice vinegar, brown sugar, and one teaspoon of cornstarch.
STEP NINE: Add the soy sauce mixture to the skillet and bring to a simmer. Immediately add the browned beef back into the skillet and toss to coat evenly with the sauce.
STEP TEN: Remove from heat. Add green onions and toasted sesame seeds to garnish the fried beef, and serve immediately.
PRO TIP:
Toast sesame seeds in a dry skillet or a 350°F oven for three to four minutes.
How To Serve
Serve this ginger beef over a bed of steamed jasmine rice or brown rice for a satisfying Asian-inspired meal.
Create delectable ginger beef lettuce wraps by wrapping the beef in fresh lettuce leaves with a drizzle of the yummy ginger sauce.
Make ginger beef tacos by placing the crispy beef in soft tortillas, adding some slaw, and drizzling with extra sauce.
Pair this dish with our Asian cucumber salad for a refreshing contrast to the rich flavors of the beef.
Our Korean beef and homemade Mongolian beef are two more beef recipes that are sure to add bold flavors to your meal.
Storage
Whether you’re planning ahead or have leftovers to preserve, here’s what you need to know about storing ginger beef:
MAKE AHEAD: Ginger beef can be partially prepared in advance by slicing the beef and coating it in cornstarch. Store it in the fridge until ready to fry.
IN THE FRIDGE: Store any leftover ginger beef in an airtight container for two to three days.
IN THE FREEZER: We do not recommend freezing this ginger beef. Because this dish is deep fried, it is best eaten immediately.
Why We Love This Recipe
PERFECT BALANCE OF FLAVORS: The combination of crispy beef, sweet brown sugar, and the kick of ginger creates an unforgettable flavor profile.
ADAPTABLE: You can customize this recipe with various cuts of beef and serving styles, making it suitable for any occasion.
EASY TO MAKE: Despite its restaurant-quality taste, this ginger beef is surprisingly easy to prepare, even for novice cooks.
Our ginger beef recipe is a delightful journey into the world of Asian-inspired flavors. Its perfect balance of sweet and savory, crispy and tender, makes it a versatile dish suitable for various occasions. Whether you’re looking for easy weeknight dinners or a showstopper for your next gathering, this recipe has got you covered.
Frequently Asked Questions
Can I use chicken instead of beef for this recipe?
While the recipe is specifically designed for beef, you can certainly experiment with chicken for a different twist.
Can I reduce the sugar in the sauce for a less sweet dish?
Adjust the brown sugar to your taste preference. Start with less and add more if needed.
Is it necessary to use two types of soy sauce?
While dark soy sauce adds depth of color and flavor, you can substitute it with additional light soy sauce if necessary.
Can I make this dish less spicy?
Of course, reduce the amount of crushed red pepper flakes to control the level of spiciness.
Can I make the beef extra crispy?
To achieve extra crispy beef, double coat the beef slices in cornstarch before frying.
How do I prevent the beef from becoming soggy when storing leftovers?
Store the leftover beef separately from the sauce to maintain its crispiness.
Can I prepare the sauce ahead of time?
You can prepare the sauce in advance and store it separately until you’re ready to toss it with the crispy beef.
Can I use a different type of oil for frying?
You can use vegetable, canola, or peanut oil, depending on your preference.
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Ginger Beef
Indulge in the irresistible fusion of beef coated in a ginger-infused sauce with our crispy ginger beef recipe.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Ingredients
- 2 pounds thinly sliced flank steak
- 1 cup cornstarch, plus 1 teaspoon
- 1 to 2 cups cooking oil (vegetable oil, canola oil, peanut oil)
- 1 teaspoon sesame oil
- 3 to 4 cloves garlic, minced (or 1 tablespoon garlic paste)
- 1 tablespoon ginger paste, or finely minced ginger
- ½ teaspoon white pepper
- ½ teaspoon crushed red pepper flakes
- ¼ cup light soy sauce
- 1 tablespoon dark soy sauce
- ¼ cup water
- 1 tablespoon rice vinegar
- ⅜ cup packed light brown sugar (6 tablespoons)
- 2 to 3 green onions, sliced for garnish
Instructions
- Thinly slice the flank steak against the grain.
- In a large bowl, sprinkle 1 cup of cornstarch over the flank steak (work in layers for the best coverage) and toss until each piece is coated in cornstarch.
- Heat cooking oil in a deep skillet until it reaches 350°-375°F. Use at least ½ inch deep layer of cooking oil – you can use more if you wish or use a deep fryer.
- Working in batches, add the coated beef slices to the hot oil, frying for 2-3 minutes on each side until crispy and golden brown. Remove from the oil with a slotted spoon and set on several layers of paper towel to soak up the excess oil.
- Continue cooking the meat until all have been browned.
- Drain the oil from the skillet.
- Add 1 teaspoon sesame oil, the garlic, and the ginger to the skillet and sautè for 1-2 minutes.
- Meanwhile, whisk together white pepper, red pepper flakes, soy sauces, water, rice vinegar, brown sugar, and 1 teaspoon of cornstarch.
- Add the soy sauce mixture to the skillet and bring to a simmer. Immediately add the browned beef back into the skillet and toss to coat evenly with the sauce.
- Remove from heat. Add green onions and toasted sesame seeds to garnish and serve immediately.
Notes
- To ensure the beef cooks evenly and becomes delightfully crispy, slice it thinly and uniformly against the grain. This step is crucial for achieving that perfect texture.
- Use a reliable thermometer to monitor the oil temperature. Keeping it between 350°F to 375°F (175°C to 190°C) ensures the beef cooks quickly and stays crispy.
- Toast sesame seeds in a dry skillet or a 350°F oven for three to four minutes.
Nutrition
Calories: 1036kcal | Carbohydrates: 52g | Protein: 51g | Fat: 68g | Saturated Fat: 9g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 40g | Trans Fat: 0.2g | Cholesterol: 136mg | Sodium: 1198mg | Potassium: 873mg | Fiber: 1g | Sugar: 21g | Vitamin A: 134IU | Vitamin C: 2mg | Calcium: 80mg | Iron: 4mg
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