Crispy Ginger Beef, a flavorful and crispy dish that’s better when made at home, brings the perfect balance of tenderness and crunch.

Ingredients List

• ¾ cup cornstarch

• ½ cup water

• 2 large eggs

• 1 pound flank steak, cut into thin strips

• ½ cup canola oil, or as needed

• 1 large carrot, cut into matchstick-size pieces

• 1 green bell pepper, cut into matchstick-size pieces

• 1 red bell pepper, cut into matchstick-size pieces

• 3 green onions, chopped

• ¼ cup minced fresh ginger root

• 5 garlic cloves, minced

• ½ cup white sugar

• ¼ cup rice vinegar

• 3 tablespoons soy sauce

• 1 tablespoon sesame oil

• 1 tablespoon red pepper flakes, or to taste

Instructions

1. In a large bowl, combine cornstarch and water, whisking until smooth. Beat eggs into the cornstarch mixture, then coat the beef strips in the mixture.

2. Heat 1-inch of canola oil in a wok over high heat until hot but not smoking. Add one-fourth of the beef strips and cook, stirring frequently, for about 3 minutes, until golden and crispy. Remove and set aside on paper towels. Repeat with the remaining beef.

3. Remove all but 1 tablespoon of oil from the wok. Stir-fry the carrots, bell peppers, green onions, ginger, and garlic over high heat for about 3 minutes until tender yet crisp.

4. In a small bowl, whisk together sugar, rice vinegar, soy sauce, sesame oil, and red pepper flakes. Pour the sauce over the vegetables in the wok and bring to a boil. Add the fried beef strips back into the wok and stir until everything is heated through, about 3 minutes.

Cook’s Tip

Editor's Insight:

The nutritional information provided is based on the total amount of coating ingredients used. The actual amount of coating consumed may vary depending on individual servings.

We’ve calculated the nutritional value of the frying oil assuming 10% retention after cooking. Keep in mind, the exact amount will differ based on cooking time, temperature, ingredient density, and the type of oil used.

Nutritional Information (per serving)