Crispy Ginger Beef

Crispy Ginger Beef This recipe is so much better than take out! Serve it with homemade fried rice or plain rice. If you like spicy, just add more chili pepper flakes!

Ingredients

Original recipe yields 5 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 25 mins

    COOK : 20 mins

    TOTAL : 45 mins

    SERVING : 5

    YIELD : 5 cups

  • Place cornstarch in a large bowl; gradually whisk in water until smooth. Whisk eggs into cornstarch mixture; toss steak strips in mixture to coat.

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  • Pour canola oil into wok 1-inch deep; heat oil over high heat until hot but not smoking. Place 1/4 of the beef strips into hot oil; separate strips with a fork. Cook, stirring frequently, until coating is crisp and golden, about 3 minutes. Remove beef to drain on paper towels; repeat with remaining beef.

  • Drain off all but 1 tablespoon oil; cook and stir carrot, green bell pepper, red bell pepper, green onions, ginger, and garlic over high heat until lightly browned but still crisp, about 3 minutes.

  • Whisk sugar, rice vinegar, soy sauce, sesame oil, and red pepper together in a small bowl. Pour sauce mixture over vegetables in wok; bring mixture to a boil. Stir beef back into vegetable mixture; cook and stir just until heated through, about 3 minutes.

Per Serving: 364 calories; protein 15g; carbohydrates 45.4g; fat 13.8g; cholesterol 102.9mg; sodium 613.8mg. This is the original recipe but I like to add about 1/4 cup of teriyaki sauce as a variation. I also like to add sesame oil to the oil when I fry the beef.