Easy Ginger Beef Recipe
I can never say no when Chinese takeout is on the menu for dinner. I love to find ways to make all my favorite dishes in the comfort of my own home. Sure, it’s nice to have all the work taken care of when you go to a restaurant, but I really like to have full control over the fat, sugar, and salt that goes into my meals. It’s a little extra effort to make this ginger beef versus my other favorite takeout dishes, but let me tell you that effort really goes the extra mile. Even so this ginger beef can still be on your dinner table in just 30 minutes! Crispy and tender beef tossed in that bold, sweet and spicy sauce? It’s like nothing else! I’ll be surprised if you end up with any leftovers.
What is ginger beef?
This dish is very popular in Western Canada, and has origins in my home town, Calgary, Alberta. It’s made of crispy fried strips of beef tossed in a sweet and spicy sauce flavored with lots of ginger and garlic. If you’ve never had the pleasure of trying this absolute sweet and savory perfection, you’re about to have your mind blown.
Ingredients
Flank steak – Skirt steak will also work, cut into long thin strips. Vegetable oil – For frying. Soybean, peanut, safflower, and canola oils will also work. Cornstarch – You’ll need a full cup so make sure there’s lots in your container. Flour – All-purpose flour. You can use gluten-free flour if needed. White pepper – Or regular black pepper if it’s all you have. Water Egg – Use a large egg. Soy sauce – I used both low sodium and dark soy sauces. Rice vinegar – If you can’t find any, regular white vinegar will work. Brown sugar – Light or dark brown sugar will work too. Chili flakes – Use more, less, or none at all per your spice tolerance. Sesame oil – I highly suggest finding toasted sesame oil. The flavor is amazing! Garlic & ginger – Either freshly minced or from a jar. Garnish – Sesame seeds and green onion.
How to make ginger beef
What to serve with ginger beef
Since this recipe does require a bit of effort, you can keep this simple with some steamed rice. If you want to keep the takeout fakeout theme going for the night, give these sides a try:
Easy Fried Rice Easy Shrimp Fried Rice Egg Roll Soup Egg Drop Soup Asian Style Udon Noodles Chow Mein Spicy Peanut Noodles Sesame Noodles
How to store leftovers
Transfer your ginger beef to an airtight container and store in the fridge for 3-4 days. You can reheat in the microwave, or in a skillet over medium heat. If you are using a skillet, add a splash of beef broth or water to keep the sauce from drying out too much as the leftovers reheat. You can freeze leftovers if you’d like. They’ll last 2-3 months frozen. You can reheat in the microwave, or reheat in a skillet. If you choose the skillet method, let the ginger beef thaw overnight in the fridge. Keep in mind the ginger beef will lose its crispiness when reheated. It’ll still taste just as delicious! Since it’s all tossed in sauce, you won’t be able to reheat while maintaining crispiness.
Other Great Canadian Recipes To Try
Classic Canadian Caesar Recipe How To Make Poutine Nanaimo Bars Halifax Donair Canadian Butter Tarts
Looking to recreate more of your takeout favorites?
Instant Pot Beef and Broccoli Mongolian Beef Asian Style Pepper Steak Kung Pao Chicken Orange Chicken Sweet and Sour Chicken Crispy Sticky Beef Easy Beef and Broccoli Stir Fry Black Pepper Beef Beijing Beef
