ginger beef

Looking for a beef stir fry recipe? This Ginger Beef Stir-Fry with Ramen recipe from Delish.com is the best.

Ginger Beef Stir-Fry with Ramen

c. low-sodium soy sauce

tbsp. rice vinegar

Garlic clove, minced

fresh ginger, minced

red chili flakes

flank steak, sliced

carrot,

lb. green beans,

packs cooked ramen noodles, seasoning packets discarded

This dish was pretty good, except it was WAY WAY WAY TOO SALTY. I wish I had read the reviews before making.

You won&#039;t be able to find a better Ginger Beef recipe than this one! Made with tender strips of flank steak battered and fried to crisp perfection, then tossed in a sweet sauce spiked with plenty of ginger. It&#039;s sure to be top of your list for making your own takeout dishes at home!

Ginger Beef

flank steak (cut into 1/4" thin strips)

vegetable oil (for frying)

cornstarch

all-purpose flour

white pepper

water

soy sauce (low sodium)

soy sauce

rice vinegar

brown sugar (packed)

chili flakes

sesame oil

garlic (minced)

ginger (fresh, minced)

sesame seeds

green onions (thinly sliced)

Batter the beef: Cut the flank steak into 1/4&quot; thin strips, slicing against the grain. It may help to freeze the meat for 10-20 minutes before slicing. Whisk the cornstarch, flour, and white pepper together in a mixing bowl. Add the water and egg and whisk until the batter is smooth. Toss the beef strips in with the batter to coat.

Fry the beef: Add the vegetable oil to a pot, filling it 2-3 inches with the oil. Heat the oil to 350F. Add the beef strips, working in batches, and use a fork to stir and break them apart as they cook. Fry for 3-4 minutes, or until golden brown. Remove the beef strips with a slotted spoon and let them drain on a paper towel lined plate.

Cook the sauce: Whisk the sauce ingredients together in a bowl. Heat the sesame oil in a large skillet over medium-high heat. Add the garlic and ginger, and cook for 1 minute or until fragrant. Add the sauce to the skillet and let it bubble, while stirring, for 1-2 minutes until slightly thickened.

Finish: Add the fried beef strips to the skillet and toss to coat well in the sauce. Cook for another 1-2 minutes until the sauce is thickened and fully coats each beef strip. Garnish with sesame seeds and green onion.

lbs. beef stir fry strips

onion (thinly sliced)

ginger

beef broth

Combine the beef strips, onion, garlic, ginger, beef broth, and soy sauce in a large freezer bag. Squish to combine.

Remove excess air, seal, and freeze.

Assembly Instructions:

Thaw.

Pour the ingredients into your slow cooker and cook on low for three to four hours.

Cooking instructions:

This ginger beef recipe, with crispy coated beef, a gingery, lightly sweet sauce, and caramelized ginger is a delicious restaurant-style meal with a pleasant ginger flavor that isn’t overpowering.

flank steak ((sliced against the

neutral oil

oyster sauce

baking soda

light brown sugar

dark soy sauce

cornstarch ((plus 1 tablespoon))

scallion ((thinly sliced on an angle))

Add the sliced flank steak to a medium bowl, and add the marinade ingredients (the cornstarch, neutral oil, oyster sauce, water, and baking soda). Mix well, and marinate for at least 30 minutes (or up to overnight).

In a liquid measuring cup, mix all the sauce ingredients together—the water, light brown sugar, light soy sauce, oyster sauce, dark soy sauce, sesame oil, and minced ginger. Set aside.

Add the cornstarch to a shallow dish, and dredge the marinated beef slices in the cornstarch until thoroughly coated, placing the dredged beef on a clean plate or sheet pan.

Heat the neutral oil in a wok over high heat. Just before the oil starts to smoke, spread half the flank steak pieces evenly in the wok, and sear for 1-2 minutes on each side, until you have a crispy coating. 1/4 cup oil works for a 14-inch wok, but if you have a larger wok, you may need a tablespoon or two more to properly fry the beef. Remove the beef from the wok, leaving any oil behind, and repeat with the remaining beef. Turn off the heat and transfer the beef to a plate.

Drain the oil from the wok (save it for other cooking), leaving 2 tablespoons behind. Turn the heat to medium-high. Add the julienned ginger, and fry until crispy. At this point, you can remove a few pieces of fried ginger and reserve it for a garnish if you like.

Add the premixed sauce to the wok, and bring to a simmer. Simmer for 2 minutes. Meanwhile, combine the remaining 1 tablespoon of cornstarch with 3 tablespoons of water. Drizzle this cornstarch slurry into the sauce, and cook until it has thickened enough to coat the back of a spoon.

Add the beef and the scallions, and toss everything together for another 30 seconds. The sauce should all be clinging to the beef. Serve!

This is phenomenal! I veganized by using Beyond Steak and veg oyster sauce, and it was so great! Thank you!

This is such a good recipe and I appreciate the work that went into it! I used to eat Ginger Beef at the Silver Inn in Calgary way back when, and some other restos there too. I recall the dish being both spicier and sweeter than this recipe. But otherwise your recipe is the closest I’ve eaten. 

I added some more ginger to the sauce, and honey, left off the chili. But will add next time. FYI, flank steak here is well over $20 cdn per pound, so may try another cut and velvet that. Thanks again for all your work on the site. It inspires many of our meals!

I made this the other day and my whole entire family could not get enough. I was sad that they weren’t more leftovers.

https://content.jwplatform.com/videos/nf3cQilM.mp4

Ginger-Beef_AdT.mp4

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