Erika's Ginger Beef recipe

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Ingredients

1 ½ pounds beef top round steak, cut into thin slices
2 eggs, beaten
1 cup cornstarch
½ cup water
1 cup oil for frying, or as needed
1 tablespoon sesame oil
2 carrots, cut into matchstick-size pieces
1 green onion, chopped
5 tablespoons minced fresh ginger root
5 cloves garlic, chopped
¼ cup soy sauce
2 tablespoons white vinegar
½ cup white sugar
¼ teaspoon red pepper flakes
1 tablespoon sesame seeds, or as needed

Nutrition Info

414.8 calories
carbohydrate: 41.6 g
cholesterol: 122.4 mg
fat: 15.3 g
fiber: 1.4 g
protein: 26.7 g
saturatedFat: 4 g
servingSize: -
sodium: 675.5 mg
sugar: 18.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Stir beef and eggs together in a bowl. Whisk cornstarch and water together, stir into beef mixture.

  2. Pour oil 2 to 3 inches deep in a wok, heat to 350 degrees F (175 degrees C). Cook beef strips in oil, working in batches, until brown and crisp, about 4 minutes, remove to drain and keep warm. Repeat with remaining beef.

  3. Heat sesame oil in a large nonstick skillet over medium high heat, stir in carrots, green onion, ginger, and garlic. Cook and stir until vegetables begin to soften, about 5 minutes. Stir soy sauce, white vinegar, sugar, and red pepper flakes into vegetable mixture, bring to a boil. Stir beef strips into vegetables, sprinkle with sesame seeds.

Recipe Yield

6 servings

Recipe Note

Despite the prep work, this dish isn't too hard to make and it tastes amazing. Add more or less ginger and chiles to suit your taste. This is best served over rice.

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