I stopped ordering ginger beef once I nailed it at home. The first time I made it, I was hoping for something close to takeout. What I got? Crispy strips of beef, coated in a sweet and fiery ginger glaze, better than anything I’d had in a white box. It’s crunchy, sticky, and full of flavor — the kind of meal that makes you reach for seconds before you’ve finished your first bite.
Ginger beef recipe: What to expect
- Taste: It’s sweet, a little spicy, and full of gingery flavor. You get that hit of soy, a touch of heat, and just enough sauce to keep every bite sticky and delicious.
- Texture: The beef is super crispy on the outside and stays tender inside. The sauce is a little sticky, but the meat doesn’t lose that crunch. The veggies add another layer of fresh crunch.
- Foolproof factor: This recipe is easy to pull off. The key is slicing the steak thin so it cooks quickly and evenly. Don’t overcrowd the pan when frying or the pieces will stick and won’t crisp up properly. Fry in batches and use a fork to separate the strips as they cook.
- Timing: You can have it on the table in about 30 minutes from start to finish.
Ingredients and how to use them
The recipe list looks long, but it’s not intimidating. Several of these ingredients you may already have on hand. Here’s everything you’ll need, plus how each ingredient works in the recipe:
- Sirloin steak: Use 1 pound of sirloin, sliced into thin strips. This cut stays tender but still crisps up nicely during frying.
- Cornstarch: This recipe uses ¾ cup of cornstarch. It’s whisked with water and egg to form the batter for the beef.
- Water: You need ½ cup. It thins the cornstarch mixture for an even coating.
- Egg: One egg is added to the cornstarch mixture to bind everything and create a light batter for frying.
- Carrot: You’ll need one large carrot, julienned. It adds a little crunch and color to the finished dish.
- Green onions: Three chopped green onions get added with the vegetables during the quick stir-fry.
- Fresh ginger: This recipe calls for ¼ cup of minced fresh ginger. You will add it to the wok along with the veggies for a big flavor punch.
- Garlic: Use two large cloves of garlic, minced. Stir-fry it with the carrot, green onions, and ginger.
- Canola oil: You’ll need enough for a 1-inch depth in your wok. You can also use avocado oil, which has a neutral flavor a high smoke point.
- Soy sauce: Measure out 3 tablespoons. It goes into the sauce that coats the fried beef.
- Rice vinegar: Use 4 tablespoons of rice vinegar to balance the sweet and spicy sauce.
- Sesame oil: Use 1 tablespoon of sesame oil. You’ll add it to the sauce for a rich, toasted nutty flavor.
- Sugar: You’ll need ½ cup of sugar. It adds that classic sweet glaze to the beef.
- Crushed red pepper flakes: This recipe uses 3 teaspoons. You can scale it back if you prefer less heat.
Equipment needed for ginger beef recipe
You’ll just need the basics for this one. A wok or large pan works great for frying, but a deep fryer is also a good option . You’ll also need two bowls (one for the batter, one for the sauce), a cutting board, a sharp knife, and measuring spoons. Keep a paper towel–lined plate nearby for draining the beef once it’s crisp.
More beef recipes to try
Craving more saucy, takeout-style beef dishes? Here are a few more favorites to keep on your radar. They’re all packed with flavor and easy enough to make at home:
- Mongolian Beef Recipe: Tender beef in a sweet soy-based sauce with just the right amount of garlic and green onion. A takeout classic that’s fast and flavorful.
- Beef à la Sichuan Recipe: Spicy, garlicky, and full of heat — this one brings flavor and a bit of crunch with crispy fried beef and stir-fried veggies.
- Orange Beef Recipe: Crispy beef tossed in a sticky, citrusy glaze. Think orange chicken, but beefy — and just as good (if not better).
- Kung Pao Beef Recipe: A savory-spicy dish with tender beef, peanuts, and peppers. This one’s perfect when you want something with a kick.
Ginger Beef Recipe
Move over takeout. This sticky, fried ginger beef recipe is the real deal. It has those flavors you love and it’s easy to make at home.
Ingredients
- 1 lb sirloin steak, sliced into thin strips
- 3/4 cup cornstarch
- 1/2 cup of water
- 1 egg
- 1 large carrot, julienned or cut into thin sticks
- 3 green onions, thinly sliced
- 1/4 cup fresh ginger, minced
- 2 large garlic cloves, minced (adjust to your taste)
- Canola oil for frying
- 3 tablespoons soy sauce
- 4 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1/2 cup of sugar
- 3 teaspoon crushed red pepper flakes
Instructions
- Do the prep. Slice the steak and green onions. Mince ginger and garlic. Julienne the carrots.
- Make the sauce. In a small bowl combine soy sauce, rice vinegar, sesame oil, sugar, and red pepper flakes.
- Batter the steak. Add cornstarch to a large bowl. Gradually mix in water with a whisk. Beat in the egg. Add steak strips and toss to coat.
- Fry in batches. Pour 1 inch of oil into a wok, heat oil to 375°F or 191°C. Add a quarter of the steak strips at a time. Cook, stirring frequently. Separate with a fork or tongs. Once they’re golden brown and crispy, remove and drain on paper towels. Repeat until you’ve cooked all the meat.
- Stir-fry veggies. Drain all oil out of the work except for 1 tablespoon. Add green onion, carrots, ginger, and garlic. Stir fry for about 1 minute.
- Combine. Add sauce to the wok and bring the mixture to a boil. Add beef, heat through and serve over rice.
