Description
This Ginger Beef recipe features crispy fried sirloin strips coated in a light batter and tossed in a flavorful sauce made with soy, rice wine vinegar, ginger, and garlic. Paired with tender matchstick carrots and garnished with sesame seeds and green onions, this dish combines a delightful balance of crispy texture and bold Asian-inspired flavors. Perfect for a quick yet impressive stir-fry dinner.
Ingredients
Main Ingredients
- 1 Pound sirloin steak (sliced into strips)
- 1 Cup cornstarch
- ¾ Cup water
- 1 egg
- ½ Teaspoon black pepper (or white)
- ¾ Teaspoon salt
- ½ Cup carrots (peeled and cut into matchsticks)
- 3 Cups cooking oil (for frying)
- 1 Tablespoon cooking oil
- 1 Tablespoon sesame oil
- 3 green onions (julienned, separated into green and white parts)
- 1 Tablespoon fresh ginger (peeled and julienned)
- 5 Cloves garlic (peeled and minced)
- 1 Teaspoon red pepper flakes (or chili crunch or chili oil)
- 1 Teaspoon sesame seeds (plus more to serve)
- 3 Tablespoons soy sauce
- 3 Tablespoons rice wine vinegar
- 3 Tablespoons water
- 3 Tablespoons brown sugar
Instructions
- Slice the Beef: Slice the sirloin steak into long strips going with the grain, approximately the size of a medium to large steak fry. Set aside.
- Heat Oil: In a large wok or sauté pan, heat 3 cups of cooking oil to 350°F, adjusting the amount as necessary to have enough for deep frying.
- Prepare Batter: While the oil heats, mix together the cornstarch, water, egg, pepper, and salt until smooth and well combined.
- Coat Beef: Add the sliced beef to the batter and thoroughly coat each piece with the mixture.
- First Fry: Once oil reaches 350°F, fry about half of the battered beef for 2 to 3 minutes on each side until lightly golden. Remove and drain on paper towels.
- Second Fry: Reheat the oil to 350°F. Fry the already fried beef a second time, adding half of the matchstick carrots per batch. Fry for about 4 minutes until the beef is rich in color, firm, and crisp. Remove and drain.
- Discard Oil and Clean Pan: Carefully discard the frying oil and clean the pan thoroughly.
- Sauté Aromatics: Return the cleaned pan to medium-high heat and add 1 tablespoon cooking oil. Add sesame oil, whites of green onions, fresh ginger, garlic, red pepper flakes or chili crunch, and sesame seeds. Sauté for about 5 minutes until fragrant and garlic begins to turn golden.
- Make Sauce: Stir in soy sauce, rice wine vinegar, water, and brown sugar. Bring to a boil, then reduce to a simmer and cook for 2 minutes.
- Toss Beef and Carrots in Sauce: Turn off heat and add the twice-fried beef and carrots to the pan. Toss thoroughly to coat with the sauce.
- Plate and Garnish: Serve the ginger beef immediately, pouring any remaining sauce over the top. Garnish with green parts of the green onions and additional sesame seeds.
Notes
- Double frying the beef ensures an extra crispy texture.
- Adjust the amount of red pepper flakes or chili oil to control heat level.
- Use a wire spider or slotted spoon to safely remove beef from hot oil.
- Be cautious when discarding used frying oil to avoid burns or spills.
- For added flavor, marinate beef briefly in soy sauce and ginger before battering (optional).
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Stir-Fry
- Method: Frying
- Cuisine: Asian
