Ginger Beef Recipe | Sweet, Spicy & Crispy

Ingredients

• 1 pound steak, thinly sliced against the grain
• 2 tablespoons soy
• 1 tablespoon Shaoxing wine or dry sherry
• 1 tablespoon ginger paste
• 2 teaspoons cornstarch
• 2 eggs, beaten
• 1 cup cornstarch
• 1 small carrot, julienned
• 1 red bell pepper, thinly sliced
• 2 green onions, sliced
• Oil for frying
• Chopped green & white rice for serving
• 2 tablespoons rice vinegar
• 2 tablespoons brown sugar
• 2 tablespoons oyster sauce
• 1 tablespoon chili garlic sauce, or chili crisp or sriracha
• 1 tablespoon finely chopped fresh ginger
• 2 cloves garlic, minced
• 1 teaspoon sesame oil
• In a bowl, combine the beef with the soy, Shaoxing, ginger paste & cornstarch - mix well and let sit 15-30
• In another small bowl, mix all the sauce ingredients well and set aside
• Put the eggs in one bowl and the cornstarch in another. Dip beef slices into the egg, then coat in the cornstarch pressing to get it nicely covered
• When you're ready to go, heat 1½ inches of oil in a wok or deep skillet to 350
• Fry the beef in batches until golden and crispy, 2–3 minutes per batch - and whatever you do, don’t crowd the pot. Then drain on a rack or paper towels
• Remove the frying oil, leaving just a thin coating then add the carrots and bell pepper - stir fry 1–2 minutes
• Pour in the sauce and simmer until it starts to thicken, about a minute, then add back in the crispy beef and toss quickly to coat - just enough to glaze
• Remove and serve on rice topped wirh green onion