Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins | Servings: 6
Crispy pan-fried thinly sliced beef tossed in a simple garlic and ginger sauce. This delicious ginger beef is so easy to make and ready in under thirty minutes. A budget-friendly dinner paired with rice for a filling meal that they will all love!
Ingredients
2 tbsp vegetable oil, plus more for frying
1 lb skirt steak, sliced thinly (flank steak or beef tenderloin will work too)
1 c. cornstarch
1 1/2 c. carrots, julienned (can use grated or shredded carrots too)
3 cloves garlic, minced
1/2 tsp dried red chili flakes
1 tbsp fresh ginger, grated
1/2 c. light soy sauce
2 tbsp vinegar (rice vinegar or white vinegar)
1 large white onion, finely chopped
1 tbsp sesame oil
1/2 c. brown sugar, lightly packed
1/4 c. green onions, thinly sliced
2 tbsp sesame seeds, toasted
1/2 tsp black pepper
How to make 30 Minute Ginger Beef
Step 1: In a large bowl, toss the steak with cornstarch and set it aside.
Step 2: Drizzle the vegetable oil in a saucepan over medium heat. Add the onion and cook for about 2 minutes until translucent, stirring often. Then, add the carrots and continue to cook for another 3 to 4 minutes until tender. Next, add the garlic along with the ginger and chili flakes. Stir well and cook for 2 minutes more.
Step 3: To the pan, stir in the soy sauce, vinegar, sesame oil, black pepper, brown sugar, and sesame seeds.
Step 4: Decrease the heat and simmer until the sauce has slightly thickened.
Step 5: In a deep skillet, heat about 2 to 3 cups of vegetable oil. Shake the excess cornstarch off the beef and fry for about 3 to 4 minutes until crispy (do this in batches). On paper towels, transfer the fried beef.
Step 6: In the sauce mixture, toss the fried beef. Serve right away garnished with some green onions. Enjoy!
Nutrition Facts:
Calories: 383 kcal | 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
- 2 tbsp vegetable oil, plus more for frying
- 1 lb skirt steak, sliced thinly (flank steak or beef tenderloin will work too)
- 1 c. cornstarch
- 1 1/2 c. carrots, julienned (can use grated or shredded carrots too)
- 3 cloves garlic, minced
- 1/2 tsp dried red chili flakes
- 1 tbsp fresh ginger, grated
- 1/2 c. light soy sauce
- 2 tbsp vinegar (rice vinegar or white vinegar)
- 1 large white onion, finely chopped
- 1 tbsp sesame oil
- 1/2 c. brown sugar, lightly packed
- 1/4 c. green onions, thinly sliced
- 2 tbsp sesame seeds, toasted
- 1/2 tsp black pepper
Instructions
Step 1: In a large bowl, toss the steak with cornstarch and set it aside.
Step 2: Drizzle the vegetable oil in a saucepan over medium heat. Add the onion and cook for about 2 minutes until translucent, stirring often. Then, add the carrots and continue to cook for another 3 to 4 minutes until tender. Next, add the garlic along with the ginger and chili flakes. Stir well and cook for 2 minutes more.
Step 3: To the pan, stir in the soy sauce, vinegar, sesame oil, black pepper, brown sugar, and sesame seeds.
Step 4: Decrease the heat and simmer until the sauce has slightly thickened.
Step 5: In a deep skillet, heat about 2 to 3 cups of vegetable oil. Shake the excess cornstarch off the beef and fry for about 3 to 4 minutes until crispy (do this in batches). On paper towels, transfer the fried beef.
Step 6: In the sauce mixture, toss the fried beef. Serve right away garnished with some green onions. Enjoy!
