Ginger Beef
Get ready to meet your new favorite Asian dish! Ginger beef is beloved in Canada and it offers sweet, spicy and savory flavors in every tasty mouthful.
Servings: 3
Ingredients
- 1 Pound sirloin steak sliced into strips
- 1 Cup cornstarch
- ¾ Cup water
- 1 egg
- ½ Teaspoon black pepper or white
- ¾ Teaspoon salt
- ½ Cup carrots peeled and cut into matchsticks
- 3 Cups cooking oil for frying
For the Sauce:
- 1 Tablespoon cooking oil
- 1 Tablespoon sesame oil
- 3 green onions julienned and separated into green and white parts
- 1 Tablespoon fresh ginger peeled and julienned
- 5 Cloves garlic peeled and minced
- 1 Teaspoon red pepper flakes or chili crunch or chili oil
- 1 Teaspoon sesame seeds plus more to serve
- 3 Tablespoons soy sauce
- 3 Tablespoons rice wine vinegar
- 3 Tablespoons water
- 3 Tablespoons brown sugar
Instructions
- Slice the sirloin steak into long pieces going with the grain, roughly the size of a medium/large steak fry. Set aside.
- In a large wok or sauté pan, heat the 3 cups of oil (add more or reduce as needed) to 350°F.
- While the oil is heating up, mix the cornstarch, water, egg, pepper, and salt until well combined and smooth.
- Add the beef to the batter and make sure all of the pieces are well coated.
- When the oil is up to temp, add about half the battered beef to the pan and fry for 2 to 3 minutes on each side.
- Remove it and let it drain on paper towels while you fry the second batch.
- After all the beef has been fried once, return the oil back to the heat and bring it back up to 350°F.
- Take half of the already fried beef and fry it for a second time, this time adding half of the carrots per batch.
- Fry for about 4 minutes or until the beef is rich in color and feels firm and crisp.
- Use a spider or slotted spoon to take the beef and carrots out of the oil, and let it drain on paper towels.
- When the beef is cooked, carefully discard the oil and clean out the pan.
- Return the cleaned pan to the stove and heat 1 tablespoon of oil in it.
- Add the sesame oil, whites of the green onions, fresh ginger, minced garlic, chili crunch or red pepper flakes, and sesame seeds.
- Sauté this over a medium high heat for about 5 minutes or until fragrant and the garlic is just beginning to turn golden.
- Add the soy sauce, rice wine vinegar, water, and brown sugar, and then mix well.
- Bring it to a boil and then reduce heat to a simmer. Let it simmer for 2 minutes before turning the heat off and tossing the fried beef and carrots in with the sauce.
- Plate the beef immediately, pouring any remaining sauce in the pan over the top.
- Sprinkle with sesame seeds and garnish with the green parts of the julienned green onions.
Notes
Meat slicing: Slice the steak into strips, shaped like steakhouse fries, and make sure you cut with the grain and not across it.
Double fry the beef: Don't skip this step because the double fry makes the beef perfectly crispy.
Adjust the spices: The original ginger beef from Silver Inn is quite spicy but you can make this less spicy if you prefer or even amp up the spice if you like it hot!
Toasted sesame seeds: Toast sesame seeds in a dry pan (don't add oil) until golden brown and fragrant. This really brings out their flavor.
Double fry the beef: Don't skip this step because the double fry makes the beef perfectly crispy.
Adjust the spices: The original ginger beef from Silver Inn is quite spicy but you can make this less spicy if you prefer or even amp up the spice if you like it hot!
Toasted sesame seeds: Toast sesame seeds in a dry pan (don't add oil) until golden brown and fragrant. This really brings out their flavor.
Nutrition
Calories: 2538kcal | Carbohydrates: 58g | Protein: 38g | Fat: 242g | Saturated Fat: 21g | Polyunsaturated Fat: 67g | Monounsaturated Fat: 150g | Trans Fat: 1g | Cholesterol: 147mg | Sodium: 1734mg | Potassium: 745mg | Fiber: 2g | Sugar: 13g | Vitamin A: 3963IU | Vitamin C: 5mg | Calcium: 104mg | Iron: 4mg
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