Ginger Beef
Crispy, bold, and infused with tantalizing aromatics, this Ginger Beef recipe combines the perfect balance of sweet, savory, and spicy flavors for an irresistible stir-fry classic. Thinly sliced beef sirloin is coated in cornstarch and fried to golden perfection before being tossed in a glossy, ginger-infused sauce made with soy sauce, rice vinegar, brown sugar, and a kick of red chili flakes. Crisp-tender vegetables like bell peppers, carrots, and green onions add color, texture, and freshness to this dish, while sesame oil delivers a subtle nutty aroma. Ready in just 40 minutes, this Chinese-inspired takeout favorite is perfect for weeknight dinners and pairs beautifully with steamed rice or noodles. Make it your go-to for sensational flavor and an effortless crowd-pleaser!
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Recipe Information
Ingredients
- 500 grams Beef sirloin
- 120 grams Cornstarch
- 500 ml Vegetable oil
- 30 grams Fresh ginger
- 3 units Garlic cloves
- 60 ml Soy sauce
- 45 ml Rice vinegar
- 45 grams Brown sugar
- 15 ml Sesame oil
- 1 teaspoon Red chili flakes
- 2 units Green onions
- 1 units Carrot
- 1 units Bell pepper
Instructions
Slice the beef sirloin into thin strips, about 1/4 inch thick, and pat dry with a paper towel.
In a large bowl, toss the beef strips with cornstarch until evenly coated. Shake off any excess cornstarch.
Peel and finely grate the fresh ginger and mince the garlic cloves. Set both aside.
Thinly slice the green onions, bell pepper, and carrot into matchstick-sized pieces for garnish and stir-fry.
In a deep skillet or wok, heat the vegetable oil over medium-high heat until hot (around 175°C or 350°F).
Working in batches, fry the beef strips in the oil until crispy and golden brown, about 2-3 minutes per batch. Remove with a slotted spoon and set aside on a paper towel to drain excess oil.
Carefully pour out most of the oil from the skillet, leaving about 1 tablespoon behind.
Reduce the heat to medium and add the ginger and garlic to the skillet. Stir-fry for about 30 seconds until fragrant.
Add the soy sauce, rice vinegar, brown sugar, sesame oil, and red chili flakes to the skillet. Stir well and let the sauce simmer for 2-3 minutes until slightly thickened.
Return the fried beef strips to the skillet and toss to coat evenly in the sauce.
Add the sliced bell pepper, carrots, and green onions to the skillet. Stir-fry for 2-3 minutes until the vegetables are slightly tender but still crisp.
Serve immediately over steamed rice or noodles, garnished with additional green onions if desired.
Nutrition Facts
Calories |
5893 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 531.8 g | 682% | |
| Saturated Fat | 95.3 g | 476% | |
| Polyunsaturated Fat | 290.1 g | ||
| Cholesterol | 447 mg | 149% | |
| Sodium | 2722 mg | 118% | |
| Total Carbohydrate | 179.3 g | 65% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 50.4 g | ||
| Protein | 143.1 g | 286% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 251 mg | 19% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 2786 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
