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Crispy Ginger Beef Recipe

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If you ever find yourself in Calgary, Alberta, there’s one Chinese dish you absolutely can’t miss: Ginger Beef. This crispy, sweet, and spicy favorite was first created in 1975 by Chef George Wong at The Silver Inn, and it quickly became a Canadian-Chinese classic.

Today, Ginger Beef is a must-order at nearly every Chinese restaurant across Canada, known for its addictively crunchy texture and bold flavors. In this recipe, I’ll show you how to make authentic Calgary-style Ginger Beef at home—from perfectly crispy beef strips to the sweet-and-tangy sauce that brings it all together. Let’s get cooking!

Ginger Beef Recipe

For the beef:
1 cup cornstarch
1 pound flank steak, cut into thin strips
2 cups oil, about 1 inch deep, for frying

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 vegetables:
2 tablespoons oil, for stir-frying
2 tablespoons carrots, cut into matchstick-sized pieces
1 tablespoon minced ginger
3 cloves garlic, minced
2 stalks scallions, julienned, separate white and green parts

For the cornstarch slurry
1 tablespoon cornstarch
2 tablespoons water

Ginger Beef Instructions

1. Coat and fry the beef:

  • Place the cornstarch in a large bowl and toss the beef strips until evenly coated.
  • Heat the oil in a wok or deep pan over high heat to 350°F (177°C). Test the oil with one strip; if it bubbles rapidly, it’s ready.
  • Fry the beef in batches (about 1/4 of the meat at a time). Separate the strips quickly with chopsticks or a fork and fry until golden and crispy, about 3 minutes per batch.
  • Remove and drain on a paper towel-lined plate. Repeat with the remaining beef.

2. Make the sauce:

  • In a bowl, whisk together soy sauce, rice vinegar, rice wine, sugar, sesame oil, and red pepper flakes. Set aside.

3. Stir-fry the vegetables and combine:

  • In a large pan or wok, heat 2 tablespoons of oil over high heat.
  • Add the carrots, white and middle parts of scallions, ginger, and garlic. Stir-fry until fragrant, about 30 seconds.
  • Pour in the sauce and bring to a boil. Add the cornstarch slurry and stir until thickened.
  • Add the crispy beef strips and toss to coat evenly in the sauce.
  • Finish with the green parts of the scallions and give it one last toss before serving.

6 thoughts on “Crispy Ginger Beef Recipe”

  1. Sam

    Awesome recipe! 🙂 Made it with some extra carrots, and threw in some bell peppers for extra veggies. We used a little less vinegar (4 tbsp). Tastes delicious! Not ordering this again in a restaurant. Thanks for the recipe!!

    Reply
  2. Laurent

    Hi there, I’m a Dutch guy who grew up in Antwerp. Every year since I was one-year-old, we would visit my family in Crossfield, AB, Canada. So as you can imagine, I remember going for lunch to our local Chinese restaurant and having that.. oh-so, delicious Ginger beef with some noodles. Until this day (I’m now 30 years old) I have never seen it come across a menu, anywhere. I was browsing YouTube for some Asian Street Food vids (which I just find very delicious to see) and thought I’d try searching for “Ginger Beef” and your video popped up. So from the bottom of my heart, thank you for sharing this detailed recipe. I will be trying to make this myself and who knows.. introduce my Dutch and Belgian friends to this delicious meal. I’m not sure if you have a noodle recommendation to go with the beef? Thanks and keep doing what you’re doing. Have a good one, Laurent.

    Reply
  3. Hailey

    I am a ginger beef snob!!! There is only one kind in my mind and when a restaurant doesn’t do crispy beef or make it saucy I am always disappointed. Now I can make this whenever I’m craving PERFECT ginger beef!!! Crispy, spicy, sweet delicious. Thank you for this recipe!!!

    Reply
    1. CiCi Li

      Hi Hailey,

      I love crispy ginger beef as well! I hope you’ll enjoy this homemade recipe and best wishes! 🙂

      Reply

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