Crispy Ginger Beef Recipes

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CRISPY GINGER BEEF

If you like sweet, spicy, crispy Chinese food- this is for you. Adapted from a recipe I saw on "Fixing Dinner" with Sandi Richard.

Provided by Miraklegirl

Categories     Steak

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 14



Crispy Ginger Beef image

Steps:

  • 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.

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

CRISPY GINGER BEEF

This recipe is so much better than take out! Serve it with homemade fried rice or plain rice. If you like spicy, just add more chili pepper flakes!

Provided by Mandi Zainab Raimi

Categories     World Cuisine Recipes     Asian     Chinese

Time 45m

Yield 5

Number Of Ingredients 16



Crispy Ginger Beef image

Steps:

  • Place cornstarch in a large bowl; gradually whisk in water until smooth. Whisk eggs into cornstarch mixture; toss steak strips in mixture to coat.
  • Pour canola oil into 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.
  • Drain off all but 1 tablespoon oil; cook and stir carrot, green bell pepper, red bell pepper, green onions, ginger, and garlic over high heat until lightly browned but still crisp, about 3 minutes.
  • Whisk sugar, rice vinegar, soy sauce, sesame oil, and red pepper 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.

Nutrition Facts : Calories 364.3 calories, Carbohydrate 45.4 g, Cholesterol 102.9 mg, Fat 13.8 g, Fiber 2.2 g, Protein 15 g, SaturatedFat 4.1 g, Sodium 613.8 mg, Sugar 22.9 g

¾ cup cornstarch
½ cup water
2 eggs
1 pound flank steak, cut into thin strips
½ cup canola oil, or as needed
1 large carrot, cut into matchstick-size pieces
1 green bell pepper, cut into matchstick-size pieces
1 red bell pepper, cut into matchstick-size pieces
3 green onions, chopped
¼ cup minced fresh ginger root
5 garlic cloves, minced
½ cup white sugar
¼ cup rice vinegar
3 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon red pepper flakes, or to taste

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