Ginger Beef

Ginger Beef is one of my favorite Chinese-Canadian beef dishes. Crispy, tender beef gets tossed in a savory, ginger-packed sauce, creating the perfect balance of sweet, savory, and aromatic flavors. While it may look like a restaurant-style dish, it’s surprisingly simple to make at home. With a few basic ingredients and a quick stir-fry, you can have this delicious Ginger Beef on the table in no time.

Ginger Beef (3-4 servings)

Ingredients:

• 1 lb (450g) beef flank steak (or any cut of beef)
• 3 cloves garlic
• 2-3 green onions, divided
• 1 small knob of ginger, divided
• 1/2 red bell pepper
• 1/2 green bell pepper
• 1/2 cup cornstarch, to coat
• 1 cup (240ml) high-heat oil (canola, avocado, vegetable oil, etc.), for frying
• 1 tsp toasted sesame oil

Marinade:

• 1/2 tbsp soy sauce
• 1/2 tbsp Shaoxing wine (or mirin, dry sherry, water, etc.)
• 1/4 tsp white pepper (or black pepper)
• 1/4 tsp baking soda
• 1 tbsp cornstarch
• 1 tbsp neutral oil

Sauce:

• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp dark soy sauce
• 1.5 tbsp sugar
• 1 tbsp Shaoxing wine (or mirin, dry sherry, water, etc.)
• 1/2 tbsp chicken bouillon powder
• 1/3 cup (80ml) water
• 1 tbsp cornstarch

Instructions:

MARINATE BEEF

1. Cut the beef into bite-sized pieces. (Make sure to cut against the grain and slice on an angle.) Transfer to a mixing bowl.

2. Add the soy sauce, Shaoxing wine, white pepper, baking soda, cornstarch, and oil. Give it a good massage. Cover and marinate in the refrigerator for 20 minutes.

PREP VEGETABLES

1. Finely chop the garlic cloves. Thinly slice the green onions, separating the whites and greens.

2. Grate a small knob of ginger, about 2 teaspoons. Then, take a thumb-sized piece and cut it into thin matchsticks.

3. Cut the bell peppers into bite-sized pieces.

MAKE SAUCE

In a small container, mix together the soy sauce, oyster sauce, dark soy sauce, sugar, Shaoxing wine, chicken bouillon powder, water, and cornstarch. Set aside.

MAKE GINGER BEEF

1. Add 1/2 cup of cornstarch to a tray, lightly coat the beef pieces, and transfer them to another tray.

(Normally, restaurants briefly blanch the beef in hot oil because it locks in moisture and helps the meat stay tender and juicy during the final stir-fry. So, to get a similar effect, let’s do some shallow-frying.)

2. In a large wok (or pan), heat 1 cup of oil over high heat. When the oil is hot but not smoking, carefully add the beef in batches. Fry for 1 to 2 minutes or until crispy and golden brown. Drain on a wire rack. Strain the oil through a fine mesh strainer, leaving about 2 tablespoons in the wok.

3. Reduce the heat to medium. Add the julienned ginger and fry for 1 minute or until crispy. Transfer to a paper towel-lined plate to drain.

4. Add the garlic, white parts of the green onions, and grated ginger. Sauté for 30 seconds or until fragrant. Add the bell peppers and stir-fry for 1 minute. Give the sauce a good stir, add it to the wok, and let it simmer for 30 seconds or until the sauce starts to bubble and thicken.

5. Add the beef back in and toss everything together for 30 seconds or until nicely coated.

6. Turn the heat off. Add the sesame oil and give it a final mix. Transfer it to a serving plate and top with the crispy fried ginger and the green parts of the green onions. Serve with hot rice. Enjoy!

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