I’m going to start out by saying that this isn’t one of my lightened up Take Out Fake Out recipes. Sometimes, there are take out dishes that just can’t be lightened up. Crispy ginger beef happens to be one of those things.
Frankly, we’re talking about battered and deep fried beef in a salty and sugary sauce. Ya, not so diet friendly. Luckily for us, life is all about balance and a little deep fried isn’t gonna hurt anyone.
I was never a huge fan of ginger beef. Ironically enough, I find it is usually too gingery for my tastes. I don’t like that burn your nostrils off, heat. I can handle spicy heat, but ginger is similar to wasabi in that it tends to get you right in the sinuses. I’m just not a fan of that.
I also tried to make it at home a few times and totally failed. The beef never got crispy enough and the sauce didn’t taste right. I think I finally got it this time and the trick was to double fry the beef. It makes it super crispy on the outside yet still tender on the inside. The sauce had the right flavor and I think I got it bang on.
This dish is SO yummy and perfect served over steamed rice. If you guys try it, let me know, k?
I hope you all enjoy and as usual if there is something you would like to see on Take Out Fake Out, please leave it in the comments below!
Crispy Ginger Beef:
Total time where you actually have to do things:
What you need:
1 lb flank steak sliced thinly across the grain
1 1/2 cup cornstarch
3/4 cup water
5 garlic cloves, minced
3 tbsp fresh grated ginger
1 large carrot, julienned
1 red bell pepper sliced thinly
3 tbsp soy sauce
4 tbsp rice wine vinegar
1 tbsp sesame oil
1/2 cup sugar
8 dried red chilis
1/4 cup chopped green onions
Canola oil for frying
In a large bowl, mix together the cornstarch, water and egg. Drop the beef slices into the batter and allow them to sit in there while you heat the oil. Add the oil in a large wok or deep pan over medium high heat. Heat the oil until a drop of the batter into the oil, fries up and floats to the top right away. Once the oil is heated, fry the beef in batches, being careful not to overcrowd the pan. Fry for 2-3 minutes on one side and then flip over and cook for another 1-2 minutes. Remove from the oil and place on a plate lined with paper towels. Continue frying in batches.
Once all the beef is fried the first time, fry again in batches, until nice and crispy. Remove to a new plate lined with paper towels. Once you are done frying the second time, drain off all but 1 tbsp of the oil. Add the garlic and ginger and cook for 1 minute until fragrant, add the carrot and saute for another minute, then add the sliced red peppers. Combine the soy sauce, rice wine vinegar, sesame oil, and sugar in a bowl, mix until the sugar is dissolved. Pour into the pan with the veggies and bring to a boil. Add the beef, dried red chilis and green onions. Stir to combine.
Serve hot over steamed rice.