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Crispy Ginger Beef


45 min

Crispy Ginger Beef

Crispy Ginger Beef Photo 1




45 min


5 persons




4.00 rating-star (130)


Author: Victoria Bailey
This ginger beef recipe is so much better than takeout! Serve it with homemade fried rice or plain rice. If you like spicy, just add more chili pepper flakes.


  • cornstarch: 0.75 cup
  • water: 0.5 cup
  • eggs: 2 piece
  • flank steak, cut into thin strips: 1 pound
  • canola oil, or as needed: 0.5 cup
  • carrot, cut into matchstick-size pieces: 1 piece
  • green bell pepper, cut into matchstick-size pieces: 1 piece
  • red bell pepper, cut into matchstick-size pieces: 1 piece
  • green onions, chopped: 3 piece
  • minced fresh ginger root: 0.25 cup
  • garlic cloves, minced: 5 piece
  • white sugar: 0.5 cup
  • rice vinegar: 0.25 cup
  • soy sauce: 3 Tbsp
  • sesame oil: 1 Tbsp
  • red pepper flakes, or to taste: 1 Tbsp

Metric Conversion

Stages of cooking

  1. Place cornstarch in a large bowl; gradually whisk in water until smooth. Whisk eggs into cornstarch mixture; toss steak strips in mixture to coat.
    Crispy Ginger Beef Photo 2
  2. Pour canola oil into a wok, 1-inch deep; heat oil over high heat until hot but not smoking. Place 1/4 of the beef strips into hot oil; separate strips with a fork. Cook, stirring frequently, until coating is crisp and golden, about 3 minutes. Remove beef to drain on paper towels; repeat with remaining beef.
    Crispy Ginger Beef Photo 3
  3. Drain off all but 1 tablespoon oil; cook and stir carrot, bell peppers, green onions, ginger, and garlic over high heat until lightly browned but still crisp, about 3 minutes.
    Crispy Ginger Beef Photo 4
  4. Whisk sugar, rice vinegar, soy sauce, sesame oil, and red pepper flakes together in a small bowl. Pour sauce mixture over vegetables in wok; bring mixture to a boil. Stir beef back into vegetable mixture; cook and stir just until heated through, about 3 minutes.
    Crispy Ginger Beef Photo 5

History of the Crispy Ginger Beef

Crispy Ginger Beef is a popular Chinese dish that originated in Calgary, Canada. The dish was originally created by George Wong in the 1970s at the Silver Inn restaurant, which has since closed. It quickly became a popular menu item and spread to other Chinese restaurants throughout Canada and the United States.

Tips and Tricks for Crispy Ginger Beef Recipe

To achieve the perfect crispy coating on your beef strips, make sure the oil is hot but not smoking before adding the beef. You can test the temperature by adding a small piece of beef to the oil; if it sizzles immediately, the oil is ready.

To prevent the beef strips from sticking together, use a fork to separate them while they are frying. This will ensure that each piece gets an even coating of the cornstarch mixture and becomes crispy.

When cooking the vegetables, be careful not to overcook them. They should be lightly browned but still crisp to maintain their texture and flavor.

Tips for presenting the dish

Serve the Crispy Ginger Beef on a bed of steamed white rice or homemade fried rice. Garnish with chopped green onions and sesame seeds for added flavor and visual appeal.

To make the dish spicier, add more red pepper flakes or serve with a side of sriracha sauce.

For a healthier version of this dish, you can bake the beef strips in the oven instead of frying them. Simply place the coated beef strips on a baking sheet lined with parchment paper and bake at 400В°F for 15-20 minutes, or until crispy.

No matter how you choose to serve it, this Crispy Ginger Beef recipe is sure to impress your family and friends with its delicious flavor and crispy texture.

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