4.6 from 126 votes
Ginger Beef
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!
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4
Calories: 582 kcal
Course:
Lunch , Dinner
Cuisine:
Asian
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.
Cup of Yum
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
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
% 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.