Name: Crispy Ginger Beef
Prep time: 25 min
Cook time: 25 min
Yield: 5
Ingredients: Cornstarch - ¾ cup; Water - ½ cup; Eggs - 2 large; Flank steak, cut into thin strips - 1 pound; Canola oil, or as needed - ½ cup; Carrot, cut into matchstick-size pieces - 1 large; Green bell pepper, cut into matchstick-size pieces - 1; Red bell pepper, cut into matchstick-size pieces - 1; Green onions, chopped - 3; Minced fresh ginger root - ¼ cup; Garlic cloves, minced - 5; White sugar - ½ cup; Rice vinegar - ¼ cup; Soy sauce - 3 tablespoons; Sesame oil - 1 tablespoon; Red pepper flakes, or to taste - 1 tablespoon

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Crispy Ginger Beef

1. Cornstarch - ¾ cup

2. Water - ½ cup

3. Eggs - 2 large

4. Flank steak, cut into thin strips - 1 pound

5. Canola oil, or as needed - ½ cup

6. Carrot, cut into matchstick-size pieces - 1 large

7. Green bell pepper, cut into matchstick-size pieces - 1

8. Red bell pepper, cut into matchstick-size pieces - 1

9. Green onions, chopped - 3

10. Minced fresh ginger root - ¼ cup

11. Garlic cloves, minced - 5

12. White sugar - ½ cup

13. Rice vinegar - ¼ cup

14. Soy sauce - 3 tablespoons

15. Sesame oil - 1 tablespoon

16. Red pepper flakes, or to taste - 1 tablespoon

How to cook deliciously - Crispy Ginger Beef

1. Stage

Place cornstarch in a large bowl; gradually whisk in water until smooth. Whisk eggs into cornstarch mixture; toss steak strips in mixture to coat.

2. Stage

Pour canola oil into a wok, 1-inch deep; heat oil over high heat until hot but not smoking. Place 1/4 of the beef strips into hot oil; separate strips with a fork. Cook, stirring frequently, until coating is crisp and golden, about 3 minutes. Remove beef to drain on paper towels; repeat with remaining beef.

3. Stage

Drain off all but 1 tablespoon oil; cook and stir carrot, bell peppers, green onions, ginger, and garlic over high heat until lightly browned but still crisp, about 3 minutes.

4. Stage

Whisk sugar, rice vinegar, soy sauce, sesame oil, and red pepper flakes together in a small bowl. Pour sauce mixture over vegetables in wok; bring mixture to a boil. Stir beef back into vegetable mixture; cook and stir just until heated through, about 3 minutes.