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Crispy Ginger Beef

Crispy Ginger Beef

Rated as 4.57 out of 5 Stars
Recipe By:Mandi Zainab Raimi
"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!"


  • 3/4 cup cornstarch
  • 1/2 cup water
  • 2 eggs
  • 1 pound flank steak, cut into thin strips
  • 1/2 cup canola oil, or as needed
  • 1 large carrot, cut into matchstick-size pieces
  • 1 green bell pepper, cut into matchstick-size pieces
  • 1 red bell pepper, cut into matchstick-size pieces
  • 3 green onions, chopped
  • 1/4 cup minced fresh ginger root
  • 5 garlic cloves, minced
  • 1/2 cup white sugar
  • 1/4 cup rice vinegar
  • 3 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon red pepper flakes, or to taste


  1. Place cornstarch in a large bowl; gradually whisk in water until smooth. Whisk eggs into cornstarch mixture; toss steak strips in mixture to coat.
  2. 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.
  3. 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.
  4. 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.