This recipe is so much better than take out! Serve it with homemade fried rice or plain rice. If you like spicy, just add more chili pepper flakes!

Recipe Summary

prep:
25 mins
cook:
20 mins
total:
45 mins
Servings:
5
Yield:
5 cups
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place cornstarch in a large bowl; gradually whisk in water until smooth. Whisk eggs into cornstarch mixture; toss steak strips in mixture to coat.

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  • Pour canola oil into wok 1-inch deep; heat oil over high heat until hot but not smoking. Place 1/4 of the beef strips into hot oil; separate strips with a fork. Cook, stirring frequently, until coating is crisp and golden, about 3 minutes. Remove beef to drain on paper towels; repeat with remaining beef.

  • Drain off all but 1 tablespoon oil; cook and stir carrot, green bell pepper, red bell pepper, green onions, ginger, and garlic over high heat until lightly browned but still crisp, about 3 minutes.

  • Whisk sugar, rice vinegar, soy sauce, sesame oil, and red pepper together in a small bowl. Pour sauce mixture over vegetables in wok; bring mixture to a boil. Stir beef back into vegetable mixture; cook and stir just until heated through, about 3 minutes.

Cook's Note:

This is the original recipe but I like to add about 1/4 cup of teriyaki sauce as a variation. I also like to add sesame oil to the oil when I fry the beef.

Editors' Note:

The nutrition data for this recipe includes the full amount of the coating ingredients. The actual amount of the coating consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

364 calories; protein 15g 30% DV; carbohydrates 45.4g 15% DV; fat 13.8g 21% DV; cholesterol 102.9mg 34% DV; sodium 613.8mg 25% DV. Full Nutrition

Reviews (80)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/06/2015
This is absolutely awesome! I followed it as directed with the exception of using moose instead of beef. Perfection! Read More
(16)

Most helpful critical review

Rating: 1 stars
07/19/2016
Way to much corn starch in this recipe. Read More
(1)
119 Ratings
  • 5 star values: 85
  • 4 star values: 25
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 3
Rating: 5 stars
07/06/2015
This is absolutely awesome! I followed it as directed with the exception of using moose instead of beef. Perfection! Read More
(16)
Rating: 5 stars
07/21/2015
Made this as written (except I used a sirloin steak I had) and was delicious!! Next time I will add a small amount of cornstarch to thicken the sauce a bit. Flavor was perfect!! Read More
(9)
Rating: 5 stars
08/03/2015
Simply great as is! Used the fresh veggies in my fridge sauteed with a wee bit of sesame oil added and followed the rest exactly. Served with Jasmine rice...will certainly make again! Read More
(4)
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Rating: 4 stars
02/16/2017
Like the others I found there to be too much cornstarch mixture for 1lb. steak. Half the amount is better. And double up on the final sauce mix; you have to have it for the rice. Overall; a great tasting dish. Flavorful colorful. Will make this again. Read More
(4)
Rating: 5 stars
11/15/2015
WOW! WOW! WOW! This was FANTASTIC! This is one of the tastiest dishes I have ever had in my life. I almost passed over it because I didn't like the picture....so glad I didn't! 10 stars all the way! Read More
(2)
Rating: 5 stars
12/25/2015
Almost overlooked this fabulous recipe! Simple used up all sorts of veggies and was a complete hit. THANK YOU.. Read More
(2)
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Rating: 5 stars
03/19/2017
We LOVE Ginger Beef. And this recipe was perfect with the exception of the Red Pepper Flakes. We reduced this to about a 1/2 Teaspoon and it was just about perfect. The Kids thought it was better than our favourite takeout version. I Deep fried the beef (I used Round Steak) ahead of time and then made the sauce and added the meat. Next Time I will have the meat warmed in the oven before adding. I had refrigerated it and in the time it took to warm it also softened the meat a bit more than we like. Also I substituted Rice flour for the Corn Starch. Read More
(2)
Rating: 5 stars
04/11/2018
Fantastic! I even subbed out the cornstarch for arrowroot flour and coconut sugar for the plain sugar. Turned out DELICIOUS!!! Read More
(1)
Rating: 4 stars
12/05/2015
I made this as written except I substituted yellow onion for green peppers (not a fan.) Though pretty labor intensive due to all the chopping it was very good - tasted like a Chinese restaurant dish. There are a couple of changes I would make however. First I would dry the meat thoroughly before putting it in the batter. Since I didn't the batter didn't stick to the meat and there was little "crispiness" to it when cooked. Second it was way too sweet for my taste. I'd cut the amount of sugar by half. But don't cut down on the ginger - it added a great zing to the dish! Read More
(1)
Rating: 1 stars
07/19/2016
Way to much corn starch in this recipe. Read More
(1)