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Crispy Ginger Beef


Ingredients:

  • 1lb flank steaks or 1 lb sirloin steak, sliced into narrow strips
  • 3⁄4cup cornstarch
  • 1⁄2cup water
  • 2eggs
  • 1large carrot, julienned
  • 3green onions, chopped
  • 1⁄4cup fresh ginger, minced
  • 5garlic cloves, minced
  • canola oil
  • 3tablespoons soy sauce
  • 4tablespoons rice vinegar
  • 1tablespoon sesame oil
  • 1⁄2cup sugar
  • 3teaspoons crushed red pepper flakes, to taste

Directions:

  • Place cornstarch in a large bowl.
  • Add water gradually while whisking.
  • Beat eggs into cornstarch mixture.
  • Toss in beef and stir to coat.
  • Pour 1 inch of oil into wok, heat until boiling hot, but not smoking.
  • Add a quarter of the beef to the oil.
  • Seperate with a fork and cook, stirring frequently, until crispy, Remove, drain on paper towel and set aside.
  • Repeat until all the beef is cooked.
  • Drain off all oil except for about 1 tablespoons and add carrots, onion, ginger, and garlic in that order.
  • Stir fry briefly over high heat.
  • Combine last 5 ingredients and add to vegetable mixture.
  • Bring to a boil and then add beef.
  • Heat thorough and serve immediately.

Reviews:

  • MechanicalJen

    My boyfriend made this recipe for our dinner. He made it as written and normally cooks quite well.<br/><br/>I took two bites and my stomach is still aching from the overuse of ginger and crushed red pepper. It went into the trash. <br/><br/>I hate that we wasted good beef on this.

  • ngeldart

    I understand why this has 5 stars, it's delicious! I followed the ingredients as listed and had every thing ready before I began cooking the meat. I then cooked it in batches, using a deep sauce pan since I didn't have a wok ( and was a little scared of "boiling oil") it can out perfectly golden brown. It truly looked impressive on top of Asian noodles! Thank you for a new favourite.

  • Kaysma

    not like this needs another review, but this WAS incredible. i sliced my meat very thin and, at the suggestion of another reviewer, marinated it in #75737 (Kittencal’s Beef Or Pork Marinade and Tenderizer). for veggies i used 3 julienned carrots, 1 sliced onion (I didn’t have any green onion) and about 1/2 lb broccoli – for the sauce i followed the recipe exactly – other than having to sub 2 tsp ground ginger for fresh as there was none available to me (i whisked it in to the sauce instead of adding it with the veggies). once the sauce began to boil i kept it on high heat and kept stirring until the sauce reduced – then added the beef which further thickened up the sauce – i don’t think ginger beef should be a ‘saucy’ meal – more like a sticky coating for the meat – so the amount of sauce was absolutely perfect and, since there was only enough to coat the meat/veg, my beef stayed very crispy (but still tender – how did that work?!). the sweet and heat levels were exactly how i like it – my dear love also raved. i think the keys to this recipe (aside from the flavour profile) are making sure your oil is very hot, continual stirring and draining off the oil before stir frying the veg (as stated in the recipe) – it was crispy, not oily and extremely flavourful. thank you so much for this recipe – i can’t wait to make it again.

  • zeusfc

    This is without doubt the easiest "restaurant quality" recipe I've ever cooked!<br/>I knocked this up as an "extra" to a Chinese meal I'd prepared, and was stunned; it tastes so good! It was the best dish on the table by far! <br/>Alterations and tips:<br/>We used a cheap white wine as we had no rice wine and sliced the carrots with a speed peeler to get them even and thin, I used home-ground chili powder instead of the flakes, and added it directly to the cup of sauce ingredients.<br/>The only tip I'd give is to make sure you're frying in a large enough pan, so the oil retains its full heat, and each strip of beef gets really crispy.<br/>A perfect FIVE STARS!

  • MattMattBoBatt

    Oh my gosh, I could eat this every night and not get tired of it! It is sooooooo good! I even found myself dipping into the cold leftovers a bit, and it was still delicious! Great flavors, and the beef was so nice and tender. Definitely will make again! Thanks!

  • RickyRicky

    I enjoyed cooking this recipe & the taste was very rewarding for the half of my family that likes spicy food. The prep time and cook times were off. My Prep time was 45 minutes, and my cook time was 45 minutes. I went off recipe for a couple of ingredients. I used an off the spice shelf ground ginger and it worked fine. The recipe leaves out what type of liquid to boil after you re introduce the beef to the stir fry. I used 1 1/2 cups of water for that toward the end when re-adding the beef. I hope this helps.

  • iamyandanita

    I was fed up with the usual way of cooking sirloin steak so I tried this recipe the moment I realized that I have all the important ingredients. And oh my, never did I regret trying this recipe out! It's wonderful, it's magical, just writing this review makes me salivate!!! <br/><br/>I didn't have carrots but it still turned out really fantastic. My boyfriend likes it so much he couldn't stop praising it the whole time we were eating!! We are both a fan of spicy food and when I say spicy, we go for the extra hot ones so I replaced pepper flakes with chili flakes and chili powder. It felt like we were both in heaven!! <3 <3 <3<br/><br/>Thank you so much for this recipe and it's definitely one of our favorites now. xxx<br/><br/>(P.S. My boyfriend went shopping the next day and he bought more sirloin steak for me to cook specifically for this dish haha!)

  • K9 Owned

    121 previous reviewers were not wrong. This is wonderful!!! I cut the pepper flakes by half because I'm a heat wimp but otherwise made as directed. I believe it to be the best stirfry I have ever made. Definitely a keeper in this house. Thanks for such a wonderful recipe Miraklegirl!<br/>ETA. I've been making this for a few years and it is a family favourite! I now make a few changes… I lay the beef in strip by strip as I found it difficult to untangle the pieces as they were cooking. I ALWAYS double the sauce and I add more carrots and sweet pepper strips to up the veggie content.

  • Susan B.

    Amazing dish I must say! 1/2 cup sugar is just too much for me I reduced it to about 3/4. FANTASTIC 5 STAR FOR ME.

  • Doeafemaledear

    Thanks Miraklegirl…. my daughter and I really like this dish. The only things I changed was that I added a half teaspoon of cayenne pepper as well as the flakes. I also used an inexpensive cut of round steak so I marinaded the meat ahead of time in Kittencal’s Beef or Pork Marinade and Tenderizer (Kittencal’s Beef or Pork Marinade and Tenderizer) which made the meat tender and the flavors blended together perfectly. Thanks again

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