Ginger Beef - Authentic! (VIDEO)
Ginger Beef is a classic Chinese restaurant dish but now you can make it at home - crispy pieces of tender beef are coated in a sweet and tangy sauce with lots of fresh ginger that is so good over rice!
Servings: 4
Equipment
Ingredients
- 1 pound steak flank steak, strip steak or ribeye, cut to ¼ inch wide strips against the grain
- 1 tablespoon soy sauce
- ½ teaspoon white pepper
- ¼ teaspoon baking soda
- 1 tablespoon neutral oil
- 1 egg white
- 1 tablespoons corn starch
- 3 cups neutral oil for frying
Sauce
- ½ cup chicken stock
- 2 tablespoons light soy sauce
- ½ teaspoon dark soy sauce
- 2 tablespoons ketchup
- 2 tablespoons brown sugar
- 2 tablespoon distilled white vinegar
- 1 tablespoon corn starch
Aromatics
- 3 cloves garlic minced
- 2 inch piece of fresh ginger peeled and julienned
- 2 scallion greens cut into 3 inch pieces
- ½ teaspoon sichuan pepper flakes can sub red pepper flakes
Instructions
- In a bowl, add the sliced steak along with soy sauce, white pepper, baking soda, neutral oil, egg white, and cornstarch. Mix well until a batter forms and let the beef marinate for 15 minutes in the refrigerator.
- In a small bowl, mix together the sauce ingredients and whisk until combined.
- Line a plate with paper towels. Add the oil to a wok and heat to 375F. Add half of the beef and fry for 2-3 minutes until crispy. Strain the beef from the oil and place on the plate. Repeat this process with the other half of the beef.
- Strain the oil leaving 2 tablespoons in the wok. Heat over medium high heat and add the garlic, ginger, and pepper flakes. Stir fry for 45 seconds then add the sauce. Mix and cook over high heat for 1 minute until the sauce thickens slightly and add the beef and scallions. Mix and toss for 1 minute until the beef and combined and serve with white rice.
Video
Notes
Ensure that the oil temperature is at 375F when frying (I highly recommend a thermometer to monitor the temperature of the oil). The oil temperature will drop slightly when the beef is added, but ensure that it does not drop below 350F, so that the beef strips become crispy. If the oil drops too low, remove the beef and fry in smaller batches.
I used distilled white vinegar as it is more readily available, but if you have Chinese red vinegar you can use this as well. The original inventor of Ginger beef used this vinegar to create a sweet and tangy sauce ginger-garlic-chili sauce, emulating fries and ketchup.
Nutrition
Calories: 319kcal | Carbohydrates: 17g | Protein: 26g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 70mg | Sodium: 1009mg | Potassium: 431mg | Fiber: 0.4g | Sugar: 8g | Vitamin A: 116IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 3mg
