I can never say no when we decide to order Chinese for dinner. But you know my great passion is finding ways to make all my favorite dishes in the comfort of my own home.
Of course, it’s always nice to be served at a restaurant, but I still like having total control over the fat, sugar, and salt that go into my meals…and especially, the taste.
What is ginger beef?
A dish inspired by Chinese cuisine, it consists of crispy fried beef strips mixed with a sweet and spicy sauce flavored with lots of ginger and garlic. If you’ve never had the pleasure of trying this absolute sweet-salty perfection, you’re about to be blown away hehe
The ingredients for ginger beef
- Steak: any quick-cooking cut will work
- Vegetable oil: For frying. Soybean, peanut, or sunflower oils will work
- Cornstarch: essential for the breading
- White pepper: Or ordinary black pepper if that’s all you have.
- Light soy sauce: the ordinary salty soy sauce found in stores. Learn more here
- Rice vinegar: If you can’t find it, ordinary white vinegar will work. But I strongly recommend rice vinegar
- Chili flakes: I recommend Korean gochugaru, but otherwise any kind works depending on your spice tolerance
- Garlic and ginger: Either freshly minced or from a jar.
- Garnish: Sesame seeds and green onion.
How to store ginger beef?
Transfer your ginger beef to an airtight container and store it in the fridge for 3-4 days. You can reheat in the microwave or in a pan over medium heat. If using a pan, add a little beef broth or water to prevent the sauce from drying out too much while the leftovers reheat.
You can freeze the leftovers if you wish. They will last 2-3 months frozen. You can reheat in the microwave, or reheat in a pan. If you choose the pan method, let the ginger beef thaw overnight in the fridge.
Ginger Beef
Matériel
Ingredients
- 450 g thinly sliced beef
- 1 pinch salt
- 1 pinch white pepper
- 3 tablespoons cornstarch
- 200 g young onions cut into 1cm segments
SAUCE
- 3 cloves minced garlic
- 1 piece of 2cm ginger, minced
- 0.25 tablespoon of light soy sauce
- 1 tablespoon rice vinegar
- 3 tablespoons of sugar
- 1 teaspoon chili flakes optional
Procédé
- Mix the sauce ingredients
- In a bowl, mix the beef well with cornstarch, pepper, and salt until it’s well coated
- In a pan with a little oil over medium-high heat, stir-fry the young onions for 2-3 minutes, then set aside
- Add a little more oil over high heat and stir-fry the beef for 2-3 minutes. Lower to medium-high heat, add the sauce, and mix quickly.
- Add the young onions, stir for 1 minute and serve
