Today I bring you Crispy Ginger Beef. It’s a must-have dish when ordering westernized Chinese dishes in Calgary Alberta Canada. But my version is going to be better than any of those takeout restaurants. Check out the Crispy Ginger Beef recipe now!
1 cup of cornstarch
1 pound of flank steak, cut into thin strips
1/2 cup of oil
4 tablespoons soy sauce
6 tablespoons of rice vinegar
6 tablespoons of rice wine
5 tablespoons of sugar
1 tablespoon of sesame oil
1 tablespoon of red pepper flakes
2 tablespoons of carrots, cut into matchstick-size pieces
2 stalks of scallions
1 tablespoon of minced ginger
3 cloves of minced garlic
1 tablespoon of cornstarch with 2 tablespoons of water to thickening the sauce.
First, let’s place 1 cup of cornstarch in a large bowl. Toss 1 pound of flank steak in cornstarch. Mix until everything is coated evenly.
Then pour oil into a wok, about 1-inch deep, over high heat until hot. You can test the oil with 1 steak strip first. If you see lots of bubbles around it then the oil is definitely ready.
Place 1/4 of the beef strips into hot oil. Separate strips with chopsticks or a fork. Deep fry until the coating is crisp and golden, about 3 minutes. Remove beef to drain on paper towels; repeat with remaining beef.
(A lot of people ask me what to do with the remaining oil. If your oil is still of good quality and doesn’t look cloudy and dark. First, bring the oil to room temperature. Then you could drain the oil with a filter, and then keep it refrigerated in an airtight container. You can use it again for similar food items next time. However, if your oil is not usable then after it’s cooled, put it in a tight container and throw it away. Don’t flush it down the sink!)
To make the sauce, whisk together 4 tablespoons of soy sauce, 6 tablespoons of rice vinegar, 6 tablespoons of rice wine, 5 tablespoons of sugar, 1 tablespoon of sesame oil, 1 tablespoon of red pepper flakes.
In another pan, add 2 tablespoons of oil, add 2 tablespoons of carrot, 2 stalks of scallions (the white and middle part), 1 tablespoon of ginger, and 3 cloves of garlic over high heat until the aroma comes out. Pour in the sauce and cook until it’s boiling. Introduce 1 tablespoon of cornstarch with 2 tablespoons of water to thickening the sauce. Stir beef back into vegetable mixture; cook and stir just until heated through. Lastly, add the green part of scallions.