A Ginger Beef recipe that’s pretty straightforward. Season with brown sugar, soy sauce, sesame oil, and oyster sauce for bold Chinese flavors.
PREP TIME 15 mins
SERVINGS 4 servings
COOK TIME 10 mins
CALORIES 501 kcal
This ginger beef recipe is exactly what you are looking for in an Asian specialty: juicy beef flavored with garlic, ginger, and Chinese-style sauce. Serving this goodness with a bowl of steamy white rice and stir-fried vegetables makes for a fulfilling dinner.
Is Ginger Beef Healthy?
The cooking process that involves deep-frying the beef may give the impression of unhealthy food, but that’s not the case with our ginger beef.
Overall, this main dish contains 501 calories, 3 g of saturated fat, and only around 563 mg of sodium, which is very reasonable.
Ingredients for This Recipe
This recipe only requires some simple ingredients you can find at any Asian market—beef, aromatics, and some Chinese condiments.
Beef: Flank steak is our go-to cut for many recipes that call for well-seasoned meat. However, this lean steak is quite tricky to work with as it tends to overcook easily, resulting in dry chunks of beef. To prevent this, you should slice your steak thinly and cook to no more than medium.
Ginger: This pantry staple gives off a warm and slightly camphor notes with a sharp and peppery taste.
3.5 cupscooked medium-grain rice from 1 3/4 cups uncooked
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.
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.
How to Make Ginger Beef
Amount Per Serving (1 serving)
Calories 501Calories from FDA
% Daily Value*
Saturated Fat 3g
Trans Fat 15g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Vitamin A 217IU
Vitamin C 3mg
* Percent Daily Values are based on a 2000 calorie diet.