Crispy Ginger Beef is a take-out favourite and a versatile menu option. Tender slices of Flank Steak, with a delicate yet crispy coating, are tossed in the sweet and sticky sauce. Serve as an entrée over rice or noodles with a rainbow of stir-fried vegetables, or as an impressive appetizer in lettuce cups topped with shredded vegetables and chopped cashews.

Ingredients

Here are the following ingredients:

  • 4 lb (2 kg) Flank Steak

Stir-Fry Sauce

  • 1½ cups (375 mL) brown sugar
  • 1¼ cups (300 mL) rice vinegar
  • 1¼ cups (300 mL) soy sauce
  • ¼ cup (60 mL) sesame oil
  • 2 tsp (10 mL) red chili flakes

Service

  • 2 cups (500 mL) cornstarch
  • 1 cup (250 mL) canola oil
  • 12 oz (375 g) thinly sliced green onion, about 4 cups (1 L)
  • 1 cup (250 mL) minced garlic
  • 1 cup (250 mL) minced ginger
  • ⅓ cup (75 mL) toasted sesame seeds, about 1 oz (30 g)

Preparation

  1. Cut beef, across the grain, into ⅛-inch (3 mm) thick slices, then cut each slice down the centre to create very thin strips.
  2. Stir-Fry Sauce: Add 2 cups (500 mL) water, brown sugar, rice vinegar, soy sauce, sesame oil and chili flakes to a saucepan; bring to a boil. Simmer for 5 minutes or until slightly reduced and flavours marry.
  3. Cool, cover and refrigerate or hold for service.

Service

  1. Toss 4 oz (125 g) sliced beef with 2 tbsp (30 mL) cornstarch. Deep-fry for 2 to 3 minutes at 375°F (190°C) until golden brown and crispy. Drain on paper towel-lined pan; set aside.
  2. Heat 1 tbsp (15 mL) oil in wok or skillet until almost smoking. Add ¼ cup (60 mL) green onion, and 1 tbsp (15 mL) EACH garlic and ginger. Cook for 30 seconds or until fragrant.
  3. Add ¼ cup (60 mL) Stir-Fry Sauce; simmer until slightly thickened. Add beef; toss to coat. Cook for 1 to 2 minutes or until sauce is sticky and glistening. Garnish with 1 tsp (5 mL) sesame seeds.

Beef Cuts

Flank and Plate

Flank