Crispy Ginger Beef

"If you like sweet, spicy, crispy Chinese food- this is for you. Adapted from a recipe I saw on "Fixing Dinner" with Sandi Richard."
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Ready In:




  • Place cornstarch in a large bowl.
  • Add water gradually while whisking.
  • Beat eggs into cornstarch mixture.
  • Toss in beef and stir to coat.
  • Pour 1 inch of oil into wok, heat until boiling hot, but not smoking.
  • Add a quarter of the beef to the oil.
  • Seperate with a fork and cook, stirring frequently, until crispy, Remove, drain on paper towel and set aside.
  • Repeat until all the beef is cooked.
  • Drain off all oil except for about 1 tablespoons and add carrots, onion, ginger, and garlic in that order.
  • Stir fry briefly over high heat.
  • Combine last 5 ingredients and add to vegetable mixture.
  • Bring to a boil and then add beef.
  • Heat thorough and serve immediately.

Questions & Replies

  1. How do we print the recipes? No option to? So frustrating.
  2. Why couldn't I get the corn starch mixture to stick to the beef?


  1. not like this needs another review, but this WAS incredible. i sliced my meat very thin and, at the suggestion of another reviewer, marinated it in #75737 (Kittencal's Beef Or Pork Marinade and Tenderizer). for veggies i used 3 julienned carrots, 1 sliced onion (I didn't have any green onion) and about 1/2 lb broccoli - for the sauce i followed the recipe exactly - other than having to sub 2 tsp ground ginger for fresh as there was none available to me (i whisked it in to the sauce instead of adding it with the veggies). once the sauce began to boil i kept it on high heat and kept stirring until the sauce reduced - then added the beef which further thickened up the sauce - i don't think ginger beef should be a 'saucy' meal - more like a sticky coating for the meat - so the amount of sauce was absolutely perfect and, since there was only enough to coat the meat/veg, my beef stayed very crispy (but still tender - how did that work?!). the sweet and heat levels were exactly how i like it - my dear love also raved. i think the keys to this recipe (aside from the flavour profile) are making sure your oil is very hot, continual stirring and draining off the oil before stir frying the veg (as stated in the recipe) - it was crispy, not oily and extremely flavourful. thank you so much for this recipe - i can't wait to make it again.
  2. Thanks Miraklegirl.... my daughter and I really like this dish. The only things I changed was that I added a half teaspoon of cayenne pepper as well as the flakes. I also used an inexpensive cut of round steak so I marinaded the meat ahead of time in Kittencal's Beef or Pork Marinade and Tenderizer (recipe # 75737) which made the meat tender and the flavors blended together perfectly. Thanks again
  3. Amazing flavour. I used a Thai chilli pepper instead of chilli flakes and a whole red onion added to the recipe. The batter didn’t stick to the beef very well and also the sauce was a bit runny. I’m going to try it again and thicken the sauce and flour the beef before doing in batter. I’ll try and remember to pet you know how it goes.
  4. Followed the recipe and it was excellent! I would definately make this again. I was concerned at the amount of ginger because it seemed like it would be overpowering but have faith! It's delicious.
  5. In 1989 we had the chance to get "Ginger beef" in a Calgary Restaurant first time. In those days, with poorly computers and no Google I ran after that recipe months and months. This recipe at hits the formerly recipe perfectly! We tried it yesterday night. It was sooooo good! Crispy and gingertasting! Had it with fine rice. I would have given a bargain to that recipe in 89! Thanks!


  1. I substituted red pepper for carrots, used minced ginger from a jar for the ginger, white balsamic vinegar instead of rice vinegar (since there was none in my cupboard), and substituted honey for the sugar in the sauce.
  2. This is without doubt the easiest "restaurant quality" recipe I've ever cooked!<br/>I knocked this up as an "extra" to a Chinese meal I'd prepared, and was stunned; it tastes so good! It was the best dish on the table by far! <br/>Alterations and tips:<br/>We used a cheap white wine as we had no rice wine and sliced the carrots with a speed peeler to get them even and thin, I used home-ground chili powder instead of the flakes, and added it directly to the cup of sauce ingredients.<br/>The only tip I'd give is to make sure you're frying in a large enough pan, so the oil retains its full heat, and each strip of beef gets really crispy.<br/>A perfect FIVE STARS!
  3. I was fed up with the usual way of cooking sirloin steak so I tried this recipe the moment I realized that I have all the important ingredients. And oh my, never did I regret trying this recipe out! It's wonderful, it's magical, just writing this review makes me salivate!!! <br/><br/>I didn't have carrots but it still turned out really fantastic. My boyfriend likes it so much he couldn't stop praising it the whole time we were eating!! We are both a fan of spicy food and when I say spicy, we go for the extra hot ones so I replaced pepper flakes with chili flakes and chili powder. It felt like we were both in heaven!! <3 <3 <3<br/><br/>Thank you so much for this recipe and it's definitely one of our favorites now. xxx<br/><br/>(P.S. My boyfriend went shopping the next day and he bought more sirloin steak for me to cook specifically for this dish haha!)
  4. Made this last night and my husband LOVED it. Said it tasted just like the stuff you get at the restaurant. I used flank steak and it was super tender. I was a little bit disappointed because the beef didn't come out quite as crispy as I would have liked, but I guess I'll just have to cook it a little bit longer next time. Either way, it tasted great. As a slightly more healthful option, next time I may try just stir-frying the beef instead of dipping it in the batter and deep-frying it. I served this with some brown rice. Will definitely keep this one in the rotation. Thanks for the great recipe!
  5. This was very super good! We didn't have any carrots (kids ate the last ones and didn't tell me...argh) so we used some broccoli instead. I followed the advice of previous reviewers and added about two tablespoons of cornstarch to the sauce as well as doubled the sauce. If I had any complaints it's only that it was a bit spicier than I expected. I will be adding less pepper next time, but that's just personal preference. Mind you, I like me some spice, but this was more than I expected. Either way, I will definitely be making this again. Thanks!


I am 28 years old and work as a lawyer for a national organization. I live with my husband David in the beautiful city of Ottawa.
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