Ginger Beef
User Reviews
4.6
Ginger Beef
Description
This Ginger Beef recipe begins with thin flank steak strips coated in a seasoned cornstarch batter and deep-fried in vegetable oil until crispy and golden. The accompanying sauce blends low sodium soy sauce, dark soy sauce, rice vinegar, brown sugar, and chili flakes, providing a sweet, tangy, and mildly spicy profile. Garlic, fresh ginger, and sesame oil are sautéed to enhance the sauce’s aroma and depth. Once the sauce thickens slightly, the fried beef strips are added back in and tossed together to coat well. Topped with toasted sesame seeds and thinly sliced green onions, the dish offers contrasting textures and a flavor punch balanced with heat and sweetness.
The crispy exterior of the beef complements its tender interior, while the sauce’s balance of acidity, sweetness, and spice highlights the ginger and garlic elements. The sesame oil base adds a pleasantly rich and toasty note. This preparation serves well as a main dish alongside steamed rice or stir-fried vegetables, creating a complete meal with layered textures and flavors.
Leftover Ginger Beef can be refrigerated for 3-4 days in an airtight container. When reheating, a skillet with a splash of beef broth or water helps prevent the sauce from drying out, or the dish can be microwaved. For longer storage, it freezes well for up to 2-3 months. Allow frozen leftovers to thaw overnight before reheating to maintain the sauce’s consistency and beef texture.
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
- Store leftover ginger beef in an airtight container in the fridge for 3-4 days.
- Reheat in a skillet with a splash of beef broth or water to keep the sauce moist, or use a microwave.
- Freeze leftovers for up to 2-3 months; thaw overnight in the fridge before reheating.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.6
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