All the best, zesty flavors from Chinese cuisine packed into tender steak strips deep-fried to perfection.
As a modern part of Westernized Chinese cuisine, ginger beef is one of the most satisfying meals one could make. It combines salty umami, rich brown sugar, plus punchy ginger and garlic to create a mouthwatering sauce for tender strips of steak. Say “goodbye” to takeout, because this homemade version tops them all.
Some claim that the original recipe came from a Canadian chef in the 1970s, but this assertion is hotly debated. Regardless of its exact birthplace, it’s clear that ginger beef is heavily inspired by authentic Chinese flavors. It’s got just enough salt and spice to leave your taste buds tingling, but without overwhelming the palate. For this reason, it can be an easy way to introduce your family or friends to some classic Eastern taste combos.
In just 30 minutes, you’ve got a big plate of zesty ginger beef that goes great with rice or noodles. If you’re in a pinch but don’t want to spend money on takeout, this dish is the way to go.
Is Ginger Beef Healthy?
While it is packed with protein, the sweet and salty sauce for ginger beef isn’t optimal for anyone looking to cut back on sugar or salt. However, you can adjust the recipe slightly to suit those needs. For starters, replace brown sugar with a stevia-based alternative. Then cut back on the salt by opting for low-sodium soy sauce. Additionally, you can make the recipe gluten-free by using coconut aminos instead of soy sauce and gluten-free flour from Bob’s Red Mill or King Arthur.
Batter Vs. No Batter
This ginger beef recipe calls for a batter made of flour, cornstarch, water, and egg, which crisps it up nicely and keeps the inside extra moist. However, if you prefer a no-batter ginger beef, then I have an alternative option for you. Instead of coating the steak strips in batter before frying them, I recommend marinating them in the ginger sauce for about two hours. This will both tenderize the meat and fill it with a lot of flavor. Then, you can stir-fry it on the stove as the instructions suggest, just without the added batter. Simple, easy, and gluten-free!
FAQs & Tips
Let the ginger beef cool to room temperature before storing in an airtight container. Then, you may either refrigerate it for up to 5 days or freeze it for up to 2 months. If you freeze it, thaw the beef in the fridge overnight before reheating the next day. I like to heat up the pieces in the oven at 350°F for about 10 minutes, but you can also stir-fry them on the stove at medium heat, until they start to sizzle. Serve them with an extra scoop of sauce for more moisture and flavor, if desired.
If you want an affordable yet decadent cut of beef, get a flank steak as the recipe calls for. However, if you’re able to splurge for a special occasion, consider buying a top sirloin steak and revel in the benefits—extra tender and flavorful meat, plus restaurant-level aesthetic.
The key to getting the perfect texture of ginger beef is to not overcook it. Cooking it for longer than the recipe calls for might lead to chewy, rubbery meat. Instead, we’re aiming for tender, “melt-in-your-mouth” beef that doesn’t take a lot of effort to eat.
Serving Suggestions
Garnish freshly fried ginger beef with sesame seeds and diced green onions for a burst of aromatic flavor and vibrant color. Then, serve it on top of Steamed Rice, Air-Fryer Fried Rice, or Soba Noodles. Alternatively, you could incorporate this beef into a recipe like Korean Lettuce Wraps. Some scrumptious side options are classic Egg Rolls, Air-Fryer Potstickers, Roasted Broccoli, or Asian Cabbage Salad.
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Ingredients
For the Batter
- 2/3 cup cornstarch
- 2/3 cup all-purpose flour
- 3/4 cup water
- 1 large egg
For the Rest of the Recipe
- 1 pound flank steak thinly sliced against the grain
- Vegetable oil as needed for frying
- 1/4 cup low sodium soy sauce
- 1 1/2 tablespoons dark soy sauce
- 2 tablespoons rice vinegar
- 5 tablespoons brown sugar
- 3/4 teaspoon chili flakes
- 3 tablespoons water
- 1 tablespoon sesame oil
- 5 cloves garlic minced
- 4 teaspoons fresh ginger minced
- Sesame seeds to taste
- Green onions thinly sliced (for garnish)
Instructions
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In a large bowl, whisk together cornstarch, flour, water, and egg until smooth.
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Add the thinly sliced beef to the batter and ensure each piece is evenly coated.
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Heat the vegetable oil in a deep pan to 350°F. Fry the battered beef in batches until crispy and golden, about 3-5 minutes. Drain on paper towels.
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In a bowl, combine soy sauce, dark soy sauce, rice vinegar, brown sugar, chili flakes, and 3 tablespoons water.
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Heat sesame oil in a skillet over medium-high heat. Add minced garlic and ginger, cooking until fragrant, about 1 minute. Pour in the sauce mixture and simmer until slightly thickened.
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Add the fried beef back into the skillet with the sauce. Toss to coat evenly. Serve warm, topped with sesame seeds and sliced green onions.
Nutrition Info:
Calories: 439kcal (22%) Carbohydrates: 53g (18%) Protein: 30g (60%) Fat: 11g (17%) Saturated Fat: 3g (19%) Polyunsaturated Fat: 2g Monounsaturated Fat: 4g Trans Fat: 0.01g Cholesterol: 109mg (36%) Sodium: 1043mg (45%) Potassium: 546mg (16%) Fiber: 1g (4%) Sugar: 15g (17%) Vitamin A: 171IU (3%) Vitamin C: 1mg (1%) Calcium: 63mg (6%) Iron: 4mg (22%)
Recipes written and produced on Food Faith Fitness are for informational
purposes only.
