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Ginger Beef
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Ginger Beef

Ginger Beef

Crispy ginger beef is a dish from my youth - it's sweet, savory, tangy, and has just the right amount of heat. It originated in my homeland of Canada - yes, Canada of all places. I like to serve it over rice, but serving it in lettuce cups is also an excellent idea. (Or just eat it straight outta the pan - that's cool too.

‍

Serves 4

Ingredients

Beef

  • 1 pound steak, thinly sliced against the grain
  • 2 tablespoons soy
  • 1 tablespoon Shaoxing wine or dry sherry
  • 1 tablespoon ginger paste
  • 2 teaspoons cornstarch
  • 2 eggs, beaten
  • 1 cup cornstarch
  • 1 small carrot, julienned
  • 1 red bell pepper, thinly sliced
  • 2 green onions, sliced
  • Oil for frying
  • Chopped green & white rice for serving

Sauce

  • 2 tablespoons soy
  • 2 tablespoons rice vinegar
  • 2 tablespoons brown sugar
  • 2 tablespoons oyster sauce
  • 1 tablespoon chili garlic sauce, or chili crisp or sriracha
  • 1 tablespoon finely chopped fresh ginger
  • 2 cloves garlic, minced
  • 1 teaspoon sesame oil

Directions

Beef

  1. In a bowl, combine the beef with the soy, Shaoxing, ginger paste & cornstarch - mix well and let sit 15-30
  2. In another small bowl, mix all the sauce ingredients well and set aside
  3. Put the eggs in one bowl and the cornstarch in another. Dip beef slices into the egg, then coat in the cornstarch pressing to get it nicely covered
  4. When you're ready to go, heat 1½ inches of oil in a wok or deep skillet to 350
  5. Fry the beef in batches until golden and crispy, 2–3 minutes per batch - and whatever you do, don’t crowd the pot. Then drain on a rack or paper towels
  6. Remove the frying oil, leaving just a thin coating then add the carrots and bell pepper - stir fry 1–2 minutes
  7. Pour in the sauce and simmer until it starts to thicken, about a minute, then add back in the crispy beef and toss quickly to coat - just enough to glaze
  8. Remove and serve on rice topped wirh green onion

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