Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes | Servings: 6
This 30-minute meal is made of thinly sliced beef that is fried until crispy and tossed in a garlic and ginger sauce. Economical, family-friendly, and a sure hit!
Ingredients
1 lb skirt steak, sliced thinly (flank steak or beef tenderloin will work too)
1 c cornstarch
2 tbsp vegetable oil, plus more for frying
1 large white onion, finely chopped
1 1/2 c carrots, julienned (can use grated or shredded carrots too)
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1/2 tsp dried red chilli flakes
1/2 c light soy sauce
2 tbsp vinegar (rice vinegar or white vinegar)
1 tbsp sesame oil
1/2 tsp black pepper
1/2 c brown sugar, lightly packed
2 tbsp sesame seeds, toasted
1/4 c green onions, thinly sliced
How to make 30 Minute Ginger Beef
Step 1: In a large bowl, toss the steak in corn starch and set aside.
Step 2: In a saucepan, heat vegetable oil over medium heat. Saute the onions for about 2 minutes or until translucent.
Step 3: Add the carrots and cook for another 3 to 4 minutes or until tender.
Step 4: Stir in the garlic, ginger, and chilli flakes and cook for a minute or two more.
Step 5: Then, add the soy sauce, vinegar, sesame oil, black pepper, brown sugar, and sesame seeds into the pan. Whisk well.
Step 6: Reduce the heat and simmer until the sauce has slightly thickened.
Step 7: Meanwhile, in a deep skillet, bring 2 to 3 cups vegetable oil to maximum frying temperature.
Step 8: Shake off any excess corn starch from the beef. Add the beef to the skillet and fry in batches for about 3 to 4 minutes or until crispy. Transfer the fried beef on paper towels to drain excess grease.
Step 9: Mix the fried beef with the sauce mixture until coated and garnish with some green onions. Serve quickly. Enjoy!
Nutrition Facts:
Calories: 383kcal | Carbohydrates: 46g | Protein: 20g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 48mg | Sodium: 1164mg | Potassium: 455mg | Fiber: 2g | Sugar: 21g | Vitamin A: 5437IU | Vitamin C: 5mg | Calcium: 72mg | Iron: 3mg
Ingredients
- 1 lb skirt steak, sliced thinly (flank steak or beef tenderloin will work too)
- 1 c cornstarch
- 2 tbsp vegetable oil, plus more for frying
- 1 large white onion, finely chopped
- 1 1/2 c carrots, julienned (can use grated or shredded carrots too)
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1/2 tsp dried red chilli flakes
- 1/2 c light soy sauce
- 2 tbsp vinegar (rice vinegar or white vinegar)
- 1 tbsp sesame oil
- 1/2 tsp black pepper
- 1/2 c brown sugar, lightly packed
- 2 tbsp sesame seeds, toasted
- 1/4 c green onions, thinly sliced
Instructions
Step 1: In a large bowl, toss the steak in corn starch and set aside.
Step 2: In a saucepan, heat vegetable oil over medium heat. Saute the onions for about 2 minutes or until translucent.
Step 3: Add the carrots and cook for another 3 to 4 minutes or until tender.
Step 4: Stir in the garlic, ginger, and chilli flakes and cook for a minute or two more.
Step 5: Then, add the soy sauce, vinegar, sesame oil, black pepper, brown sugar, and sesame seeds into the pan. Whisk well.
Step 6: Reduce the heat and simmer until the sauce has slightly thickened.
Step 7: Meanwhile, in a deep skillet, bring 2 to 3 cups vegetable oil to maximum frying temperature.
Step 8: Shake off any excess corn starch from the beef. Add the beef to the skillet and fry in batches for about 3 to 4 minutes or until crispy. Transfer the fried beef on paper towels to drain excess grease.
Step 9: Mix the fried beef with the sauce mixture until coated and garnish with some green onions. Serve quickly. Enjoy!
