Ginger Garlic Beef Stir-Fry

"Adjust the garlic, ginger and chili flakes to taste."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
35mins
Ingredients:
15
Serves:
4
Advertisement

ingredients

  • 453.59 g sirloin (sliced into narrow strips) or 453.59 g flank steak (sliced into narrow strips)
  • 2 eggs, beaten
  • 177.44 ml cornstarch (yes, 3/4 cup!)
  • 118.29 ml water
  • 44.37 ml vegetable oil (can use more)
  • 4.92 ml dried chili pepper flakes (can use more or less)
  • 177.44 ml carrot, cut into small thin strips (about the size of a match)
  • 3 green onions, chopped (or to taste)
  • 9.85-19.71 ml fresh ginger, finely chopped
  • 29.58 ml chopped fresh garlic (can use more or less)
  • 44.37 ml soy sauce (can use more)
  • 29.58 ml cooking wine (red or white)
  • 29.58 ml white vinegar
  • 14.79 ml sesame oil
  • 118.29 ml sugar
Advertisement

directions

  • Mix beef and eggs together in a bowl.
  • Dissolve 3/4 cup cornstarch in 1/2 cup cold water, the add to the beef/egg mixture; toss to combine with beef.
  • In a small bowl whisk together soy sauce, cooking wine, vinegar, sesame oil and sugar; set aside.
  • Heat about 3-4 tablespoons vegetable oil in a wok to hot but not smoking.
  • Add in the beef mixture to the hot oil adding in batches at a time; separate with a fork, cook stirring frequently until crispy, repeat with remaining beef; set aside and drain oil in the wok.
  • Add in about 1 tablespoon fresh oil to the wok, then add in dried chili flakes, carrots, green onion, fresh chopped ginger and garlic; saute until the carrots are crisp-tender (about 2 minutes).
  • Add in the soy sauce mixture; bring to a boil.
  • Add in the cooked beef strips; mix to combine until coated and heated through.
  • Serve over cooked hot rice.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. not so good, too much ginger
     
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes