Chinese Ginger Beef
Hello, fellow food lovers! Today, I want to take you on a culinary journey to explore the magic of Ginger Beef. This classic Chinese-Canadian dish, with its crispy beef strips and tangy ginger sauce, has always been a personal favorite, and I can't wait to share its charm with you.
Equipment
- 1 bowl
- 1 separate bowl
- 1 large wok
- 1 slotted spoon
Ingredients
- 1 pound flank steak sliced into thin strips
Marinade:
- 2 tablespoons dark soy sauce
- 1 tablespoons Chinese rice wine
- 1 teaspoon granulated sugar
- 2 tablespoons ginger juice
Sauce:
- 1 tablespoon Chinese rice wine
- 1 tablespoon light soy sauce
- 2 tablespoons white or rice vinegar
- 2 tablespoons granulated sugar
- 2 tablespoons water
- 1 teaspoon hot chili oil
Batter:
- 1/4 cup flour
- 1/4 cup cornstarch
- 1 tablespoon vegetable oil
- 1 tablespoons hot chili oil
- 1/3 cup water or as needed
Other:
- 4 to 5 cups oil for deep frying
- 2 tablespoons oil for stir-frying
- 3 red chili peppers
- 2 cloves garlic finely chopped
- 1 tablespoon fresh ginger finely chopped
- 1 carrot cut into thin strips
- 1 stalk celery cut into thin strips
- 1 red bell pepper cut into thin strips
Instructions
- In a bowl, combine beef and marinade ingredients. Let sit for about 30 minutes.
- In a separate bowl, whisk together sauce ingredients until sugar is dissolved. Set aside.
- To make the batter, combine the flour and cornstarch. Stir in vegetable oil and the hot chili oil. Add as much water as needed to make a smooth batter, making sure there no lumps. It should not be too heavy or too runny, but should slide off the back of a spoon.
- In a large wok, heat oil to 360 °F. Dip marinated beef pieces into the batter. Add beef and deep fry in hot oil until golden brown. Remove beef from fryer using a slotted spoon and transfer to a plate lined with paper towels.
- Increase heat to 400 °F. Return beef to wok and deep fry a second time to make it extra crispy. Remove and drain. Clean out wok.
- In the same wok, heat 2 tablespoons oil. Add the chili peppers, garlic, and ginger. Stir-fry until the chili peppers begin to blister. Add carrot. Stir-fry for a few seconds then add celery, and then the red bell pepper.
- Push the vegetables up to the sides of the wok. Pour sauce mixture in the center of the wok. Bring to a boil then add the deep-fried beef back into the pan. Mix everything together. Remove from the heat. Stir in the sesame oil. Serve hot.
Video
Notes
Enhance your Ginger Beef stir-fry with a vibrant medley of vegetables. Opt for colorful bell peppers, crisp snap peas, and thinly sliced carrots. The combination of these vegetables adds a delightful crunch and a burst of colors to the dish. Stir-fry them over high heat until they are tender-crisp, retaining their freshness and vibrant hues.