This ginger beef recipe is so much better than takeout Serve it with homemade fried rice or plain rice If you like spicy just add more chili pepper flakes
Prep Time
45 mins
Dificult
Medium
Servings
5
Ingredients
Instructions
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 a 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
bell peppers
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 flakes 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.
Cook’s Note
This is the original recipe
but I like to add about 1/4 cup of teriyaki sauce as a variation.I also like to add sesame oil to the oil when I fry the beef.
Editor's Notes:
The nutrition data for this recipe includes the full amount of the coating ingredients. The actual amount of the coating consumed will vary.
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature
