Ginger Garlic Beef Stir-Fry Recipe

Name: Ginger Garlic Beef Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb sirloin (sliced into narrow strips) or 1 lb flank steak (sliced into narrow strips); 2 eggs, beaten; 3/4 cup cornstarch (yes, 3/4 cup!); 1/2 cup water; 3 tablespoons vegetable oil (can use more); 1 teaspoon dried chili pepper flakes (can use more or less); 3/4 cup carrot, cut into small thin strips (about the size of a match); 3 green onions, chopped (or to taste); 2 -4 teaspoons fresh ginger, finely chopped; 2 tablespoons chopped fresh garlic (can use more or less); 3 tablespoons soy sauce (can use more); 2 tablespoons cooking wine (red or white); 2 tablespoons white vinegar; 1 tablespoon sesame oil; 1/2 cup sugar

Servings: persons

1 lb sirloin (sliced into narrow strips) or 1 lb flank steak (sliced into narrow strips)
2 eggs, beaten
3/4 cup cornstarch (yes, 3/4 cup!)
1/2 cup water
3 tablespoons vegetable oil (can use more)
1 teaspoon dried chili pepper flakes (can use more or less)
3/4 cup carrot, cut into small thin strips (about the size of a match)
3 green onions, chopped (or to taste)
2 -4 teaspoons fresh ginger, finely chopped
2 tablespoons chopped fresh garlic (can use more or less)
3 tablespoons soy sauce (can use more)
2 tablespoons cooking wine (red or white)
2 tablespoons white vinegar
1 tablespoon sesame oil
1/2 cup sugar

1
Mix beef and eggs together in a bowl.
2
Dissolve 3/4 cup cornstarch in 1/2 cup cold water, the add to the beef/egg mixture; toss to combine with beef.
3
In a small bowl whisk together soy sauce, cooking wine, vinegar, sesame oil and sugar; set aside.
4
Heat about 3-4 tablespoons vegetable oil in a wok to hot but not smoking.
5
Add in the beef mixture to the hot oil adding in batches at a time; separate with a fork, cook stirring frequently until crispy, repeat with remaining beef; set aside and drain oil in the wok.
6
Add in about 1 tablespoon fresh oil to the wok, then add in dried chili flakes, carrots, green onion, fresh chopped ginger and garlic; saute until the carrots are crisp-tender (about 2 minutes).
7
Add in the soy sauce mixture; bring to a boil.
8
Add in the cooked beef strips; mix to combine until coated and heated through.
9
Serve over cooked hot rice.

807

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 lb sirloin (sliced into narrow strips) or 1 lb flank steak (sliced into narrow strips), 2 eggs, beaten, 3/4 cup cornstarch (yes, 3/4 cup!), 1/2 cup water, and more.

Yes, Ginger Garlic Beef Stir-Fry falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ginger Garlic Beef Stir-Fry

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