Ginger Beef
User Reviews
4.6
126 reviews
Excellent
Ginger Beef
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You won't be able to find a better Ginger Beef recipe than this one! Made with tender strips of flank steak battered and fried to crisp perfection, then tossed in a sweet sauce spiked with plenty of ginger. It's sure to be top of your list for making your own takeout dishes at home!
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Ingredients
- 1 pound flank steak cut into 1/4" thin strips
- 2-3 cups vegetable oil for frying
Batter
- 1 cup cornstarch
- ¼ cup all-purpose flour
- 1 teaspoon white pepper
- ¾ cup water
- 1 egg
Sauce
- ⅓ cup soy sauce low sodium
- ¼ cup water
- 2 tablespoon dark soy sauce
- 2 tablespoon rice vinegar
- ⅓ cup brown sugar packed
- 1 teaspoon chili flakes
Stir fry
- 1 tablespoon sesame oil
- 5 cloves garlic minced
- 1 tablespoon ginger fresh, minced
- 1 tablespoon sesame seeds
- 2 green onions thinly sliced
Instructions
- Batter the beef: Cut the flank steak into ¼" thin strips, slicing against the grain. It may help to freeze the meat for 10-20 minutes before slicing. Whisk the cornstarch, flour, and white pepper together in a mixing bowl. Add the water and egg and whisk until the batter is smooth. Toss the beef strips in with the batter to coat.
- Fry the beef: Add the vegetable oil to a pot, filling it 2-3 inches with the oil. Heat the oil to 350℉. Add the beef strips, working in batches, and use a fork to stir and break them apart as they cook. Fry for 3-4 minutes, or until golden brown. Remove the beef strips with a slotted spoon and let them drain on a paper towel lined plate.
- Cook the sauce: Whisk the sauce ingredients together in a bowl. Heat the sesame oil in a large skillet over medium-high heat. Add the garlic and ginger, and cook for 1 minute or until fragrant. Add the sauce to the skillet and let it bubble, while stirring, for 1-2 minutes until slightly thickened.
- Finish: Add the fried beef strips to the skillet and toss to coat well in the sauce. Cook for another 1-2 minutes until the sauce is thickened and fully coats each beef strip. Garnish with sesame seeds and green onion.
Notes
- Transfer your ginger beef to an airtight container and store in the fridge for 3-4 days. You can reheat in the microwave, or in a skillet over medium heat. If you are using a skillet, add a splash of beef broth or water to keep the sauce from drying out too much as the leftovers reheat.
- You can freeze leftovers if you'd like. They'll last 2-3 months frozen. You can reheat in the microwave, or reheat in a skillet. If you choose the skillet method, let the ginger beef thaw overnight in the fridge.
- Transfer your ginger beef to an airtight container and store in the fridge for 3-4 days. You can reheat in the microwave, or in a skillet over medium heat. If you are using a skillet, add a splash of beef broth or water to keep the sauce from drying out too much as the leftovers reheat.
- You can freeze leftovers if you'd like. They'll last 2-3 months frozen. You can reheat in the microwave, or reheat in a skillet. If you choose the skillet method, let the ginger beef thaw overnight in the fridge.
Nutrition Information
Show Details
Serving
1serving
Calories
582kcal
(29%)
Carbohydrates
59g
(20%)
Protein
30g
(60%)
Fat
25g
(38%)
Saturated Fat
14g
(70%)
Cholesterol
109mg
(36%)
Sodium
1308mg
(55%)
Potassium
535mg
(15%)
Fiber
2g
(8%)
Sugar
19g
(38%)
Vitamin A
267IU
(5%)
Vitamin C
2mg
(2%)
Calcium
82mg
(8%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 582 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 582kcal | 29% |
| Carbohydrates | 59g | 20% |
| Protein | 30g | 60% |
| Fat | 25g | 38% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 109mg | 36% |
| Sodium | 1308mg | 55% |
| Potassium | 535mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 19g | 38% |
| Vitamin A | 267IU | 5% |
| Vitamin C | 2mg | 2% |
| Calcium | 82mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
126 reviews
Excellent
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