Crispy Ginger Beef

    (233)
    40 minutes

    This is my recipe for ginger beef like you get in the restaurants. Serve with rice and some steamed veggies.


    221 people made this

    Ingredients
    Serves: 4 

    • 1/4 cup cornflour
    • 1/4 tablespoon salt
    • black pepper
    • 300g flank steak, thinly sliced
    • 1 litre oil for frying
    • 4 tablespoons soy sauce
    • 1 tablespoon rice vinegar
    • 1/2 tablespoon rice wine
    • 1 1/2 tablespoons honey
    • 7 tablespoons white sugar
    • 1/2 tablespoon chilli paste
    • 1/4 cup (65ml) water
    • 3 tablespoons chopped fresh ginger root
    • 1 tablespoon vegetable oil
    • 2 cloves garlic, chopped
    • 1/4 cup sliced onion
    • 1/4 cup diced red capsicum

    Directions
    Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Heat oil in deep-fryer to 190 degrees C.
    2. Meanwhile, in a mixing bowl, combine cornflour, salt and pepper together. Mix thoroughly. Toss the steak slices in the cornflour mixture and coat well.
    3. Deep fry the coated steak slices until golden brown. Check to make sure they are cooked through. Remove from oil and set aside.
    4. In another mixing bowl, combine the soy sauce, rice vinegar, rice wine and honey. Add sugar, chilli paste, water and ginger. Mix well and set aside.
    5. Heat a wok or deep frying pan over medium high heat. Add 1 tablespoon of oil and quickly saute the onion, garlic and red capsicum for 30 seconds. Add the sauce mixture and cook another 30 seconds. Finally, add the strips of fried steak and toss to heat through and coat with sauce.

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    Reviews and Ratings
    Global Ratings:
    (233)

    Reviews in English (184)

    0

    When I get told I can 'cook it again' I know I am on a winner!  -  08 Aug 2012

    by
    60

    WOW Brent!!! I was a little skeptical about this recipe because I wasn't sure how the beef would turn out...(I rarely fry anything), but I was in total shock when I tasted how good this was. I know this is just as good as the crispy beef I've ordered at a local chinese restaurant around our area. I didn't use fresh ginger...only powdered and instead of the chili paste, I used hot chili sauce. I thickened up the sauce with a little cornstarch at the end since mine was a bit watery. But other than those few changes, I pretty much followed the directions. I highly recommened this recipe!!  -  25 Apr 2003  (Review from Allrecipes USA and Canada)

    by
    35

    Fantastic starter recipe! Porportions were right on! I changed it up by: adding flour and water to make a batter, using MORE fresh ginger, MORE garlic, adding sesame oil, and a FABULOUS FLAVOUR BLAST: real orange juice, grated orange zest and orange marmalade--EVERYBODY at the potluck RAVED and ate it all!!! My husband said Make sure you bring home any leftovers!! I didn't use the chili paste, the sliced onion, or the red bell pepper; and I added shredded carrot for colour! The recipe multiplied perfectly up to 6 lbs of beef!  -  11 Nov 2006  (Review from Allrecipes USA and Canada)

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