Ginger Beef is one of my favorite Chinese dishes. I just love ginger but often find that it is used very sparingly. Some people find ginger spicy or hot. I don’t. If think ginger has a delightfully fresh – almost citrus-like flavor. I finally found a recipe that doesn’t skimp on the ginger.
This recipe for Ginger Beef really plays up the ginger. If you only like a bit of ginger, this recipe is probably not for you…but if you do like ginger, you’ve got to try this one! Feel free to substitute pork or chicken for the beef.
- 1lb sirloin steak (sliced into thin 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 (for frying)
- 3 tablespoons soy sauce
- 4 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1/2 cup sugar
- In a bowl add cornstarch, gradually add water while whisking. Beat eggs into cornstarch/water mixture. Add sliced steak strips and toss to coat. Pour 1 inch of oil into a wok, heat oil to 375 degrees or until oil is hot enough to fry the steak strips. Add a quarter of the steak strips at a time to the wok. Separate with a fork and cook stirring frequently until crispy. Drain on paper towels. Repeat until all the steak is gone.
- Drain all oil out of the wok except for 1 tablespoon. Add green onion, carrots, ginger and garlic. Stir fry for 30 seconds-1 minute.
- In a small bowl combine soy sauce, rice vinegar, sesame oil, sugar and red pepper flakes. Add to the wok and bring the mixture to a boil. Add beef, heat thorough and serve.