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Crispy Ginger Beef Recipe

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Ginger Beef is a crispy, sweet, and spicy Chinese-Canadian classic you have to try! Originally created in Calgary in 1975 by Chef George Wong, this dish quickly became a nationwide favorite. With its addictively crunchy beef strips and tangy, flavorful sauce, Ginger Beef is now a staple in nearly every Chinese restaurant across Canada. And today, I’ll show you how to make the real deal right at home!

Ginger Beef Recipe

Serves: 3 to 4
Prep time: 20 minutes
Cook time: 20 minutes

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 matchsticks
1 tablespoon minced ginger
3 garlic cloves, 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

  • In a large bowl, toss the beef strips with cornstarch until evenly coated.
  • Heat 2 cups of oil in a wok or deep pan over high heat to 350°F (177°C). Test with one strip—if it bubbles rapidly, it’s ready.
  • Fry the beef in batches (about 1/4 of the meat at a time). Quickly separate the strips using 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 rest of the beef.

2. Make the sauce

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

3. Stir-fry the vegetables and combine

  • In a clean wok or large pan over high heat, heat 2 tablespoons of oil.
  • Add the carrots, white and middle parts of the 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 the sauce thickens slightly.
  • Return the crispy beef strips to the wok. Toss well to coat in the sauce.
  • Finish with the green parts of the scallions. Give it one final toss and serve immediately!

Tips & notes

  • Slice beef thinly against the grain: This ensures tenderness and the right amount of crispiness after frying.
  • Coat beef just before frying: Letting it sit too long in cornstarch can cause the coating to get gummy.
  • Don’t overcrowd the oil: Fry in small batches so the oil stays hot and the beef gets properly crispy.
  • Red pepper flakes add heat: Adjust the amount based on your spice preference.
  • Use julienned vegetables: Thin carrot and scallion slices cook quickly and keep the dish light and crunchy.
  • Add the green scallions last: They keep their fresh bite and brighten the final dish.

10 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
    1. CiCi Li

      Hi Chris, thank you for the question!

      In interviews with Canadian media, such as CBC and the Calgary Herald, Chef George Wong and the Silver Inn team explain that the beef is thinly sliced, lightly coated, and then deep-fried once until crisp. The key to achieving the perfect texture is heating the oil to the right temperature and frying the beef in small batches for even crispiness. Additionally, most Canadian-Chinese restaurants serving “Calgary-style” ginger beef also use a single fry, aiming for a crunchy yet tender texture rather than an extra crust that double frying can produce.

      However, if you prefer the extra crispy texture, you can definitely double-fry the beef. Happy cooking!

      Reply

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