Crispy Ginger Beef


Crispy Ginger Beef


⅔ cup cornstarch

¼ cup water

1 egg

½ lb flank steak, cut into thin strips

¼ cup vegetable or canola oil

¼ cup matchstick carrots (½ carrot)

½ cup green bell pepper, cut into matchsticks (½ pepper)

½ cup red bell pepper, cup into matchsticks (½ pepper)

2 green onions

2 tbsp grated fresh ginger

3 cloves garlic, minced (3 tsp)

¼ cup white sugar

2 tbsp rice or apple cider vinegar

1 ½ tbsp soy sauce

1 ½ tsp sesame oil

1 ½ tsp red pepper flakes


Place cornstarch in a bowl and gradually whisk in water until smooth.  Whisk in eggs.  Add steak strips and toss to coat.

Heat oil in wok or heavy saute pan over high heat until hot but not smoking.  Add ½ beef strips, separate with a fork.  Cook, string frequently, until brown and crispy, about 3 minutes.  Remove beef to drain on paper towels, repeat with remaining beef.

Drain off all but 1 tbsp of the oil.  Saute carrot, peppers, green onion, ginger and garlic until lightly browned but still crisp, about 3 minutes.

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

Serve hot with rice, if desired.


2 servings, 470 calories per serving, excluding rice

Hack: Do you know that you can freeze fresh ginger root? Grating it in it’s frozen state is easier than grating it fresh and, if you choose organic ginger, you don’t have to peel it! Simply place in a sealed freezer bag or container and pop it in the freezer.

Hack: Chop leftover green onions and freeze in a sealable freezer bag or container for future use.

Hack: Once opened, sesame oil can be stored in a cool, dark place (kitchen cupboard away from the stove) for up to six months.  It can be stored in the fridge for a year or more.

Hack:  Shop the salad bar if you just need a small amount of an item that you don’t think you’ll use again before it “goes over”.

Hack: Matchstick carrots can be found in the packaged section of the produce department.  Freeze any leftover carrots for use in cooking


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8 Replies to “Crispy Ginger Beef”

  1. This looks nice and appetizing. Ginger is a very nice hot spice that added a great taste to dishes. Although, I do not cook with ginger that much. I love mixing both the red and white onions to give me this unique flavour I cannot seem to stop wanting. This is a recipe to try and also share with friends and family.

    1. I only started working with fresh ginger a couple of years ago.  I found out that if I bought organic ginger, I could freeze the whole root and just slice or grate off the amount I needed (organic so I don’t have to peel it). The convenience was a real game changer!

  2. Yummy. Yummy. Yummy! Having this prepared at home for a family gathering would be so nice. I love the fact that it is crispy. And the ginger makes it all sound so good. Thanks for giving hacks where applicable for this crispy ginger beer recipe. I would so much love to try this out in small quantity, and then upgrading after seeing how good it taste and how well I can prepare it.

    1. I was nervous to try this recipe initially because I was worried that I would ruin the thinly sliced beef when I fried it. It was surprisingly simple and came out great! Please let me know how it turns out for you!

  3. Yum yum.  This sounds like a great recipe to try.

    I love all the ingredients and it is so quick to make that there is absolutely no reason not to make it.

    It would be perfect with boiled rice and a great choice for any occasion.

    Thanks for sharing this with us, it is definitely one that I will try in the very near future.

    Perhaps for tonight’s dinner.

  4. I only recently started cooking with fresh ginger because of the great anti- inflammatory and auto immune benefits, so it is great to find this recipe. You mention using flank steak, is that an American cut? What would be the British equivalent? 

    I love the tip on freezing ginger and that it is easier to grate when frozen. What grating size do you recommend? Small or medium?

    1. Another name for flank steak is London broil.  You could also use skirt steak or ask the butcher at your local supermarket for suggestions.

      As for grating the ginger, it’s a personal preference.  I love the flavor and health benefits of ginger but I don’t care for the intense burst that comes when biting into a hunk of it.  That’s why I prefer a small grate as opposed to mincing or slicing.  

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