Crispy Ginger Beef Recipe
Ginger Beef is crispy, sweet, and slightly spicy, with golden beef strips tossed in a glossy sauce full of ginger flavor.
Ingredients
For the beef
- 1 cup cornstarch
- 1 pound flank steak, thinly sliced against the grain
- 2 cups cooking oil, for frying (high-smoking-point)
For the sauce
- 4 tablespoons soy sauce
- 6 tablespoons rice vinegar
- 6 tablespoons rice wine
- 5 tablespoons sugar
- 1 tablespoon sesame oil
- 1 tablespoon red pepper flakes
For the stir-fry
- 2 tablespoons cooking oil, high-smoking-point
- 2 tablespoons carrots cut into matchsticks
- 1 tablespoon ginger, minced
- 3 cloves garlic, minced
- 2 stalks scallions, julienned, white and green parts separated
For the cornstarch slurry
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- To coat the beef, in a bowl, add the beef and toss with the cornstarch until evenly coated.
- To fry the beef, in a wok or deep pan over high heat, add the cooking oil and heat to 350°F (177°C). Add the beef in batches, separating the pieces gently, and fry for about 3 minutes until golden and crispy, then remove and drain.
- To make the sauce, in a bowl, mix the soy sauce, rice vinegar, rice wine, sugar, sesame oil, and red pepper flakes until combined.
- To stir-fry and combine, in a clean wok over high heat, add the cooking oil, then add the carrots, scallions (white parts), ginger, and garlic, and stir-fry for about 30 seconds until fragrant. Pour in the sauce and bring to a boil, then stir the cornstarch with the water to form a slurry and add it to the wok, stirring until the sauce thickens slightly. Return the crispy beef to the wok and toss quickly to coat, then add the scallions (green parts) and give it one final toss before serving immediately.
Video
Notes
- Slice against the grain: This keeps the beef tender even after frying.
- Keep the oil hot: Around 350°F is ideal—hot enough to crisp quickly without making the beef greasy.
- Fry in batches: Give the beef space so it fries evenly and stays crispy.
- Have the sauce ready: Once you start stir-frying, everything moves quickly, so it helps to have it mixed ahead.
- Balance the sauce to your taste: You can adjust the sugar or vinegar slightly depending on how sweet or tangy you like it.
- Work quickly at the end: Once the sauce goes in, toss the beef quickly so it stays crisp and doesn’t soften too much.
- Add scallions last: This keeps them fresh and gives the dish a nice finish.
- Serve right away: Ginger Beef is best when it’s hot and crispy right out of the wok.
- Protein swap: You can use chicken or tofu—just adjust the cooking time and keep the coating light.