Description
A flavorful and crispy Ginger Beef recipe featuring tender sirloin steak strips battered and double-fried, then tossed in a fragrant ginger, garlic, and chili sauce. This dish combines a perfect balance of savory, sweet, and spicy elements, enhanced with sesame oil and green onions for an irresistible Asian-inspired meal.
Ingredients
Beef and Batter
- 1 Pound sirloin steak (sliced into strips)
- 1 Cup cornstarch
- ¾ Cup water
- 1 egg
- ½ Teaspoon black pepper (or white pepper)
- ¾ Teaspoon salt
Vegetables and Oil
- ½ Cup carrots (peeled and cut into matchsticks)
- 3 Cups cooking oil (for frying)
- 1 Tablespoon cooking oil
Sauce and Garnish
- 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 beef: Slice the sirloin steak into long strips going with the grain, approximately the size of a medium to large steak fry. Set aside for battering.
- Heat oil: In a large wok or sauté pan, heat the 3 cups of cooking oil to 350°F (175°C) for frying. Adjust oil quantity as needed.
- Prepare batter: While oil is heating, whisk together cornstarch, water, egg, pepper, and salt until the batter is smooth and well combined.
- Coat beef: Add the sliced beef into the batter and toss to ensure every piece is thoroughly coated with the mixture.
- First fry: Carefully add half of the battered beef into the hot oil and fry for 2 to 3 minutes on each side until lightly golden. Remove and drain on paper towels. Repeat with the second half.
- Second fry with carrots: Heat the oil again to 350°F. Fry half of the already fried beef with half of the matchstick carrots for about 4 minutes until the beef is deep golden and crisp and the carrots are just cooked. Remove and drain. Repeat for the remainder.
- Discard oil and prepare sauce base: Once frying is complete, carefully discard the used oil and clean the pan. Return the cleaned pan to stove and heat 1 tablespoon of cooking oil over medium-high heat.
- Sauté aromatics: Add sesame oil, the white parts of green onions, julienned fresh ginger, minced garlic, red pepper flakes (or preferred chili garnish), and sesame seeds. Sauté for about 5 minutes until fragrant and garlic just begins to brown.
- Add sauce ingredients: Stir in soy sauce, rice wine vinegar, water, and brown sugar. Mix well to combine all flavors.
- Simmer sauce: Bring the sauce mixture to a boil, then reduce heat to a simmer. Let it cook gently for 2 minutes to meld flavors.
- Toss and serve: Turn off heat and toss the fried beef and carrots into the sauce to coat evenly. Plate immediately, pouring any remaining sauce over the beef.
- Garnish: Sprinkle with additional sesame seeds and garnish with the green parts of the julienned green onions for a fresh finish.
Notes
- Double frying the beef ensures maximum crispiness and texture.
- Adjust red pepper flakes or chili oil to your preferred spice level.
- Use a spider or slotted spoon for frying to easily remove beef and carrots from hot oil.
- Ensure oil temperature is maintained at 350°F for optimal frying results.
- Discarding used oil after frying keeps the sauce pan clean and prevents flavor contamination.
- Serve immediately for best texture and taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Stir-Fry
- Method: Frying
- Cuisine: Asian
