Prep 25 mins
Cook 0 mins
Don't pass this one up, it is the best recipes for ginger fried beef I have ever tried! You can prepare the beef hours in advance if desired.
- 1 1⁄2 lbs flank steaks
- 2 eggs, beaten
- 3⁄4 cup cornstarch
- 1⁄2 cup water
- 1⁄2 cup carrot, grated
- 1⁄4 cup green onion, chopped
- 1⁄4 cup fresh ginger, finely chopped
- 1 tablespoon chopped garlic
- 3 tablespoons soy sauce
- 3 tablespoons wine (red or white)
- 2 tablespoons white vinegar
- 1 tablespoon sesame oil
- 1⁄3-1⁄2 cup sugar
- crushed red pepper flakes (optional and to taste)
- Slice the steak while partially frozen into narrow strips (this makes it easier to slice).
- Defrost the meat completely and squeeze out any excess water in the beef strips.
- In a bowl, mix together the beef strips and beaten eggs.
- Dissolve the cornstarch in 1/2 cup water, and mix with beef/egg mixture.
- Pour in about 3-4 tablespoons of oil in a wok until very hot, but not smoking.
- Add half of the beef to the oil.
- Separate with a fork, and cook, stirring occasionally until crispy, transfer to a plate.
- Repeat with the remaining beef.
- Remove the beef, set aside and drain oil.
- Up to this point, the beef can be prepared well in advance.
- Add in 1-2 tablespoons new oil, and heat oil to very hot.
- Add in carrots, green onions, ginger and garlic; stir fry over high heat for a couple of minutes.
- Add in soy sauce, red or white wine, vinegar, sesame oil and crushed chilies (if using).
- Bring to a boil.
- Add in the beef; mix well to combine.
- Serve with or over cooked rice.
Sorry, I can't be enthusiastic about this recipe. It was okay. I wasn't crazy about the egg/cornstarch mixture coating the beef (I only had about 1 lb of beef so I only used one egg--it was plenty). Used about 1/4 c of sugar and a whole dried chili pepper (finely diced, of course).
This was good, my whole family enjoyed it. I agree that the egg and cornstarch was probably not necessary - it was very messy and didn't really add much. Made just as written this time, next time I will turn up the heat a bit with more red pepper flakes and tone down the sugar just a bit. Served with Chinese noodles. Very good flavor!
this is excellent. It was a bit sweet for me, so I think next time I'll use a little less sugar (add sugar at the liquid stage). I also didn't have much luck with the egg/cornstarch stage. It didn't ruin it, but I thought it was a bit unnessary (but that was probably me). I too added a bit more garlic. Even with those comments, it was one of the best things I've made from this site and pretty easy and quick. Not too gingery, just perfect. Definitely give it a try!