Crispy Ginger Beef

Sweet, Spicy, Crispy and an old Chinese takeout favourite. This recipe really has it all, so if you are missing Chinese nights then this is the recipe for you!


1 pound flank or sirloin steak or shrimp  or chicken

¾ cup cornstarch

½ cup water

2 eggs

2 medium carrots

1 red bell pepper

1 green onion chopped green onions

¼ cup finely chopped or shredded fresh ginger (or have a jar of shredded on hand)

4 teaspoons prepared garlic or (4 garlic cloves, chopped)

1 tablespoon canola oil *plus extra for frying

3 tablespoons gluten-free soy sauce

2 tablespoons white wine

2 tablespoons white vinegar

1 tablespoon gluten-free sesame oil

½ cup sugar

1/4- 1/2 teaspoon crushed chili flake

Cooking  Instructions 

1. Slice partially frozen steak across the grain into narrow strips.

2. Place cornstarch in a large mixing bowl. Add water gradually while you are whisking. Beat eggs into cornstarch mixture. Toss in beef and stir to coat. *If the batter is too thin, add in a little more cornstarch a tablespoon at a time until desired consistency is reached.

3. Pour 1 inch of oil into a heavy bottomed pot, heat to boiling hot, but not smoking. Add a quarter of the beef to the oil at a time. Separate with a fork and cook, stirring frequently, until crispy. Remove, drain on paper towel and set aside. (This part can be done in advance.)

4. Shred carrots with a box grater, chop green onions and grate fresh ginger and slice red bell pepper into strips.

5. Put oil in a wok pan. Add carrots,green onion, ginger and garlic, red bell pepper. Stir briefly over high heat for about 10 seconds.

6. Combine soy sauce, wine, vinegar, sesame oil, sugar and chili flakes in a medium bowl. Add to vegetable mixture and bring to a boil, stirring as so sugar dissolves and the sauce begins to thicken and become sticky.

7. Add beef, mix well stir frying until beef is coated. Serve over rice.


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