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Ginger Beef
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Ginger Beef

Crispy, flavorful, and packed with the perfect balance of sweet, savory, and spicy, this Ginger Beef is super easy to make at home. Perfect on its own, over rice, or with noodles, it’s a comfort-food favorite that’s sure to impress!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 People

Ingredients

Beef

  • ½ kg flank steak or top sirloin cut into thin strips
  • 2 tbsp soy sauce
  • 1 tbsp minced ginger
  • 2 garlic cloves minced
  • 1 large carrot thinly sliced
  • 1 tbsp olive oil or vegetable oil
  • Green onions sliced (for garnish)
  • Sesame seeds for garnish
  • Vegetable oil for deep frying

Batter

  • ¾ cup cornstarch
  • 2 eggs
  • ⅓ cup water

Sauce

  • ½ cup honey or sugar
  • ¼ cup light soy sauce
  • 3 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tbsp minced ginger
  • 4 garlic cloves minced
  • ½ tsp chili flakes or sriracha adjust to taste
  • 1 tsp cornstarch mixed with ¼ cup water

Instructions

  • Cut the beef into thin strips. Marinate with soy sauce, minced ginger, and garlic. Set aside for 15–20 minutes.
  • In a bowl, whisk the eggs, cornstarch, and water until smooth. Add the marinated beef and mix until well coated.
  • Heat vegetable oil in a deep pot over medium-high heat. Fry the beef in batches, dropping the pieces in one by one. Fry until crispy and golden. Remove and set aside on a rack or paper towel.
  • In a pan, heat 1 tbsp oil. Add the carrots and cook for about 2 minutes until slightly softened, then move them to the side of the pan. Add the ginger and garlic and sauté until fragrant. Stir in the honey (or sugar), soy sauce, rice vinegar, sesame oil, and chili flakes.
  • Stir in the cornstarch slurry and cook until the sauce thickens.
  • Add the crispy beef and carrots to the sauce. Toss quickly to coat evenly.
  • Garnish with green onions and sesame seeds. Serve hot with rice or noodles.

Notes

  • Beef choice: Flank steak or top sirloin works best. Thin, uniform slices ensure quick, even cooking.
  • Marination: Let the beef marinate at least 15–20 minutes for maximum flavor.
  • Batter: Mix the eggs, cornstarch, and water just before frying to keep it light and crispy.
  • Frying: Fry in small batches to avoid overcrowding, which keeps the beef crispy.
  • Vegetables: Carrots should be slightly softened but still crunchy. You can add other vegetables like bell peppers, broccoli, or snap peas.
  • Sauce adjustments: Taste and adjust sweetness, saltiness, or spiciness as needed.
  • Serving: Serve immediately over rice or noodles to maintain crispiness.
  • Leftovers: Store in an airtight container in the fridge for up to 2 days. Reheat in a pan or oven to preserve texture.
  • Optional: Garnish with sesame seeds and green onions for extra flavor and visual appeal.