How to Make Ginger Beef
- cook TIME 10 mins
- prep TIME 15 mins
- total TIME 25 mins
Ingredients (18)
- 12 oz flank steak separable lean, 0" fat, thinly sliced
- 2 tbsp ginger cut into thin strips
- 2 tbsp garlic minced
- 2 1/2 tbsp reduced-sodium soy sauce
- 1/2 tbsp oyster sauce
- 1/2 tbsp sesame oil
- 1 small egg
- 3 tbsp cornstarch divided to 2 1/2 tbsp, 1/2 tbsp
- 1/4 cup all-purpose flour
- 1 cup canola oil *
- 1/2 tsp pepper flakes
- 1 tsp brown sugar
- 1/4 cup water
- 1 tsp Sriracha
- 1/2 tsp pepper
- 1/4 cup scallion thinly sliced
- 1/2 tbsp unsalted roasted sesame seeds
- 3 1/2 cups cooked medium-grain rice from 1 3/4 cups uncooked
INSTRUCTIONS
Prep:
Trim off the silver skin and any excess fat on the flank steak using a sharpened knife. If your steak is too thick (more than 2 inches), cut it in half lengthwise. Cut the steak across its grain into 1-inch slices.
Slice off the root part of each garlic clove. Use the side of a knife to press down and crush the cloves, then peel away the skin. Mince the peeled garlic.
Separate the knobs and slice away the skin of the ginger with a knife. Cut the knobs into thin slices. Stack the slices up, and slice them into thin strips.
Slice away the root end and the tough top part of the scallions. Line the scallions on a cutting board and slice them diagonally into thin slices.
Cook the rice using a rice cooker or an Instant Pot.
Cook::
Make the batter: In a large mixing bowl, combine 1 small egg, 2 1/2 tbsp cornstarch, and 1/4 cup all-purpose flour. Whisk well.
Batter the beef: To the batter mixture, add 12 oz thinly sliced flank steak and mix to coat them evenly.
Make the sauce: In a small mixing bowl, add 1/2 tbsp sesame oil, 2 1/2 tbsp reduced-sodium soy sauce, 1/2 tbsp oyster sauce, 1 tsp sriracha, 1/4 cup water, 1/2 tbsp cornstarch, 1 tsp brown sugar, 1/2 tsp pepper flakes, and 1/2 tsp pepper. Mix well until the sugar is fully dissolved.
Fry the battered beef: Heat 1 cup of canola oil in a skillet over high heat. Dip a pair of chopsticks in and when the tips sizzle, lower to medium heat and start frying your beef. Fry both sides of the beef until golden, about 3 minutes. Transfer them onto a paper towel to drain away the excess oil.
Sauté the aromatics: Leave about 1 tbsp canola oil in the skillet and pour the rest of the oil into a small bowl to save for later. Turn to medium heat, then sauté 2 tbsp ginger and 2 tbsp garlic for 30 seconds.
Combine all of the ingredients: In a small skillet, add the fried beef and sauce. Stir frequently to cook for 30 seconds. Remove from heat.
Garnish and serve: Transfer your desired portion onto a platter. Sprinkle on the thinly sliced scallions and unsalted roasted sesame seeds. Enjoy with white rice.
(*) Only a part of the oil will be absorbed in the final product, and we have calculated nutritional values based on that amount. The whole amount is needed for frying, but it's just 2 tbsp of canola oil that ends up being consumed for four servings.