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.
Ingredients
- cornstarch: 0.75 cup
- water: 0.5 cup
- eggs: 2 piece
- flank steak: 1 pound (cut into thin strips)
- canola oil: 0.5 cup (or as needed)
- carrot: 1 piece (cut into matchstick-size pieces)
- green bell pepper: 1 piece (cut into matchstick-size pieces)
- red bell pepper: 1 piece (cut into matchstick-size pieces)
- green onions: 3 piece (chopped)
- ginger root: 0.25 cup (fresh; minced)
- garlic cloves: 5 piece (minced)
- white sugar: 0.5 cup
- rice vinegar: 0.25 cup
- soy sauce: 3 Tbsp
- sesame oil: 1 Tbsp
- red pepper flakes: 1 Tbsp (to taste)
Metric Conversion
Stages of cooking
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Place cornstarch in a large bowl; gradually whisk in water until smooth. Whisk eggs into cornstarch mixture; toss steak strips in mixture to coat.
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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.
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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.
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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.
