Ginger Beef Recipe

It’s time for more Chinese food; here is a delicious recipe for ginger beef. Ginger beef is crispy strips of steak tossed with a sweet and spicy sauce. If you are a fan of
Mongolian beef, you will love this recipe. As pretty much always, I deep fried the steak strips but they can be fried in the wok as well in about 1 inch of oil. This dish uses vegetables such as green onions and carrots but you could add others as well. It calls for 3 teaspoons of red pepper flakes but you can add more or less to adjust it to your tastes. Serve with white rice. Enjoy.

1lb sirloin steak (sliced into thin strips)                                                                                             
¾ cup cornstarch       
½ cup water
2 eggs
1 large carrot (julienned)
3 green onions (chopped)
¼ cup fresh ginger (minced)
5 garlic cloves (minced)
Canola oil (for frying)
3 tablespoons soy sauce
4 tablespoons rice vinegar
1 tablespoon sesame oil
½ cup sugar
3 teaspoon crushed red pepper flakes

Cooking Instructions:

Step 1:
In a bowl add cornstarch, gradually add water while whisking. Beat eggs into cornstarch/water mixture. Add sliced steak strips and toss to coat. Pour 1 inch of oil into a wok, heat oil to 375 degrees or until oil is hot enough to fry the steak strips. Add a quarter of the steak strips at a time to the wok. Separate with a fork and cook stirring frequently until crispy. Drain on paper towels. Repeat until all the steak is gone (*you can also use a deep fryer for this).
Step 2: Drain all oil out of the wok except for 1 tablespoon. Add green onion, carrots, ginger and garlic. Stir fry for 30 seconds-1 minute.

Step 3: In a small bowl combine soy sauce, rice vinegar, sesame oil, sugar and red pepper flakes. Add to the wok and bring the mixture to a boil. Add beef, heat thorough and serve.
(Makes 2 Servings)


20 Responses to “Ginger Beef Recipe”

  1. giz — August 13, 2009 @ 7:04 pm

    Thank you so much for posting this recipe. Ginger beef is my absolute favourite dish. I’ll be making this very soon.

  2. greg_t — August 13, 2009 @ 8:11 pm

    Made it today – great recipe. A bit spicy though with 3 tspns of crushed red pepper. But great otherwise! Also, my meat turned to be too crispy – but that’s my own fault 🙂

  3. mary — August 14, 2009 @ 4:04 am

    i just stumbled upon this website when i googled a recipe and wow this blog is awesome. i will def try like 90% of these recipes. thanks so much. the pics are awesome too btw!

  4. Gabe — August 14, 2009 @ 4:47 am

    Looks absolutely delicious!

    I know what I amgoing to cook tonight.

    This one is added to my poersonnal book, thank you!!

  5. Miakoda — August 14, 2009 @ 7:46 am

    Ginger stir-fry recipes are the best! There’s something so fragrant and lovely about them. Looks great 🙂

  6. Karine — August 14, 2009 @ 7:34 pm

    This looks delicious! I love beef and ginger… I am making this recipe next week!

  7. gaga — August 15, 2009 @ 11:51 am

    I don’t use ginger nearly enough as I should, it’s such a great flavor and goes so well with beef. This looks great!

  8. Peggy — August 16, 2009 @ 8:53 am

    sounds delicious!! will try soon!!

  9. HoneyB — August 17, 2009 @ 4:18 am

    I love your Chinese recipes!!

  10. Karine — August 17, 2009 @ 6:31 pm

    And yeah I made it, that was delicious and I published a post about it!

  11. Nick Frost — August 21, 2009 @ 12:47 am

    Made it last night Bobby, its yet another delicious chinese recipe! Fantastic mate keep them coming 🙂

  12. Brooke — September 16, 2009 @ 8:26 pm

    Hey Bobby-
    Is there anything I can use to replace rice vinegar?

  13. Bobby — September 16, 2009 @ 8:57 pm

    brooke- sure, try cider vinegar.

  14. Heinz — October 28, 2009 @ 2:09 pm

    Looks interesting, with some modifications for speed I’ll give it a try for my food vending business, thank you.

  15. Kristy — July 28, 2011 @ 12:52 am

    This recipe is one of my faves, I make it and serve it over chinese noodles. I will never order ginger beef again, this is so fantastic, mmmmmm did I mention how awesome this recipe is??

  16. michelle — March 5, 2012 @ 6:42 pm

    A 1/4 CUP of ginger?

  17. Bobby — March 5, 2012 @ 8:30 pm

    michelle- yes 1/4 cup of fresh ginger.

  18. Janet Malley — September 25, 2013 @ 10:29 am

    Very easy and delicious – thank you so much. Where can I see more of your recipes. xxxx

  19. maria king — November 10, 2013 @ 8:33 pm

    my husband just made absolutely delicious.

  20. Shelley — October 21, 2014 @ 11:51 am

    I do not have fresh ginger how much powdered ginger do I use?

Leave a Comment