Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins | Yield: 6 Servings
This Ginger Beef is a must-try! Serve it over rice, and you have yourself a meal to remember! Dinner with your loved ones will surely be a hit. Enjoy!
Ingredients:
1/2 c brown sugar, lightly packed
1 tbsp sesame oil
2 tbsp vinegar (rice vinegar or white vinegar)
2 tbsp vegetable oil, plus more for frying
1/2 c light soy sauce
1 1/2 c carrots, julienned (can use grated or shredded carrots too)
1 tbsp fresh ginger, grated
1 c cornstarch
2 tbsp sesame seeds, toasted
1/2 tsp dried red chili flakes
1 lb. skirt steak, sliced thinly (flank steak or beef tenderloin will work too)
1/2 tsp black pepper
3 cloves garlic, minced
1/4 c green onions, thinly sliced
1 large white onion, finely chopped
Directions:
Add the steak and cornstarch into a large mixing bowl. Toss to coat.
Place a saucepan on the stove and turn the heat to medium. Add vegetable oil and allow it to become hot.
Add the onions into the hot pan, then sauté for about 2 minutes or until soft.
Add the carrots, then sauté for another 3 minutes or until soft.
Add the ginger, chili flakes, and garlic. Sauté for about a minute or until aromatic.
Add soy sauce, brown sugar, vinegar, black pepper, sesame oil, and sesame seeds. Stir everything until well incorporated.
Turn the heat down to low, then simmer everything for a few minutes until thick.
Place a frying pan on the stove and turn the heat to medium-high. Add 3 cups of vegetable oil and allow it to become hot.
Remove the beef from the bowl, then remove excess cornstarch by shaking it.
Add the beef into the pan, then fry each side for a few minutes until golden brown. Transfer them onto a clean plate lined with paper towels. Toss into the sauce to coat.
Sprinkle green onions on top to garnish.
Serve and enjoy!
Nutrition Facts:
Sodium: 1164mg | Calcium: 72mg | Vitamin C: 5mg | Vitamin A: 5437IU | Sugar: 21g | Fiber: 2g | Potassium: 455mg | Cholesterol: 48mg | Calories: 383 kcal | Saturated Fat: 6g | Fat: 14g | Protein: 20g | Carbohydrates: 46g | Iron: 3mg
Ingredients
- 1/2 c brown sugar, lightly packed
- 1 tbsp sesame oil
- 2 tbsp vinegar (rice vinegar or white vinegar)
- 2 tbsp vegetable oil, plus more for frying
- 1/2 c light soy sauce
- 1 1/2 c carrots, julienned (can use grated or shredded carrots too)
- 1 tbsp fresh ginger, grated
- 1 c cornstarch
- 2 tbsp sesame seeds, toasted
- 1/2 tsp dried red chili flakes
- 1 lb. skirt steak, sliced thinly (flank steak or beef tenderloin will work too)
- 1/2 tsp black pepper
- 3 cloves garlic, minced
- 1/4 c green onions, thinly sliced
- 1 large white onion, finely chopped
Instructions
Add the steak and cornstarch into a large mixing bowl. Toss to coat.
Place a saucepan on the stove and turn the heat to medium. Add vegetable oil and allow it to become hot.
Add the onions into the hot pan, then sauté for about 2 minutes or until soft.
Add the carrots, then sauté for another 3 minutes or until soft.
Add the ginger, chili flakes, and garlic. Sauté for about a minute or until aromatic.
Add soy sauce, brown sugar, vinegar, black pepper, sesame oil, and sesame seeds. Stir everything until well incorporated.
Turn the heat down to low, then simmer everything for a few minutes until thick.
Place a frying pan on the stove and turn the heat to medium-high. Add 3 cups of vegetable oil and allow it to become hot.
Remove the beef from the bowl, then remove excess cornstarch by shaking it.
Add the beef into the pan, then fry each side for a few minutes until golden brown. Transfer them onto a clean plate lined with paper towels. Toss into the sauce to coat.
Sprinkle green onions on top to garnish.
Serve and enjoy!
