The Pioneer Woman Tasty Kitchen
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Crispy Ginger Beef

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Level: Intermediate

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Description

This is one of my favorite recipes. It’s full of interesting flavors and so delicious! The ginger is not too strong (if you’re unsure of ginger, try out this recipe!), and the sweetness balances the bit of chili spice. YUM!

Ingredients

  • 1 pound Flank Steak, Sliced Thinly
  • 2 whole Eggs, Beaten
  • ¾ cups Cornstarch
  • ½ cups Water
  • 1 Tablespoon Sesame Oil
  • ⅔ cups Carrots, Grated
  • 2 Tablespoons Green Onion, Chopped
  • 4 Tablespoons Fresh Ginger Root, Finely Diced (I Use A Small Grater)
  • 4 whole Cloves Garlic, Minced
  • ½ cups Sugar
  • 3 Tablespoons Soy Sauce
  • 2 Tablespoons Cooking Wine
  • 2 Tablespoons White Vinegar
  • 1 pinch Crushed Red Chili Flakes

Preparation

Slice flank steak on the bias in thin (about 1/4″ ) slices. If you do this when the steak is partially frozen it slices much easier.

Mix steak strips with eggs. Dissolve cornstarch in water and mix with beef.

Heat oil. In a HOT wok (not smoking), add beef to oil (1/4 of the batch at a time). Cook until crispy, separating pieces if needed. Remove and drain.

Add 1 T. oil to wok. Add carrots, onion, ginger, and garlic. Stir fry until fragrant and carrots are partially cooked (a couple of minutes).

Add the rest of the ingredients and bring to a boil. Add your crispy beef, stir to coat.

Serve over rice.

4 Comments

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aggiemarisa on 12.9.2009

Hi! I’m so glad you all tried this recipe and enjoyed it! We love it. I know what you mean about the batter, I’ve tried a few different ways and the first time was really messy. I pretty much “fry” it, rather than stir fry it. I don’t have a great wok or pan to keep the pieces separated. But, it’s not supposed to have a “coating” like sweet and sour chicken; I think it’s more that the beef has a little bit of egg/cornstarch sticking to parts and it all gets crispy. However, last time I made it I took the easy way out. I placed the beef in egg, took batches and shook it in a ziploc with cornstarch and threw batches into my little presto fryer. I did this much earlier in the day and so dinner was easy. (this did make the meat a little more like sweet and sour than just crispy meat…). But, we still really liked it.

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justplainkim on 10.24.2009

I made this tonight and it was delicious…my husband and I both loved it…but I have a question? When you cook the meat, do you basically deep fry it? We had major problems with the meat sticking to the pan. I think next time I am going to make extra of the sauce…we loved the flavor and wished there was more of it. Thanks so much for a ‘keeper’!!!

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juicejuice on 9.10.2009

This was very good – I will admit that I had some difficulties with the ‘batter’ – not sure what I did wrong… or if it was right and just not for me. It was quite runny, and when stir-fryed it went somewhat goopy. I was able to salvage the beef (drained off most of the batter) and continued on as the recipe called for.

Overall I enjoyed it, but next time will not make the batter portion… probably just stir fry the meat on its own.

The sauce is really good! My husband couldn’t stop raving!

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alwayshungry on 8.24.2009

I made this for dinner last night and it was very, very good! My husband usually does not comment much on new recipes, but he couldn’t stop raving about this one! I was a little scared of the cornstarch (it seemed like soooo much), but I followed the recipe and I’m glad I did because it was yummy.

Next time I will cut my beef more carefully – into thinner, smaller pieces. I also steamed some broccoli and threw that into the dish as well (after everything was done cooking). Yum!

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