Time 1h Number Of Ingredients 20 Steps:
Combine all ingredients, toss beef in batter Deep-fry strips of beef, a few at a time, until crispy; set aside Stir fry vegetables until crispy; add sauce Bring to boil for 1 to 2 minutes; remove from heat Add beef; stir to coat with sauce For the authentic original Calgary Crispy Ginger Beef keep warm for 1-2 hours until the dark deep flavour and colour has permeated the entire dish; the sauce will thicken during this time
Time 30m Yield 2-4 serving(s) Number Of Ingredients 14 Steps:
Place cornstarch in a large bowl. Add water gradually while whisking. Beat eggs into cornstarch mixture. Toss in beef and stir to coat. Pour 1 inch of oil into wok, heat until boiling hot, but not smoking. Add a quarter of the beef to the oil. Seperate with a fork and cook, stirring frequently, until crispy, Remove, drain on paper towel and set aside. Repeat until all the beef is cooked. Drain off all oil except for about 1 tablespoons and add carrots, onion, ginger, and garlic in that order. Stir fry briefly over high heat. Combine last 5 ingredients and add to vegetable mixture. Bring to a boil and then add beef. Heat thorough and serve immediately.
Time 17m Yield 4 serving(s) Number Of Ingredients 13 Steps:
In a medium bowl, whisk together the marinade ingredients and add beef strips. Toss to coat well. Allow to marinade 30 minutes or overnight. In frying pan or electric wok, heat 2 tsp oil over medium heat. Stir fry beef mixture in oil 2-3 minutes or until browned. Remove from pan, and set aside. In pan add remaining 3 tsps of oil, and stir fry vegetables, garlic and ginger for 1 minute. Add beef back to pan and stir fry 2 minutes. Mix cornstarch and water together and add to frying pan. Cook, stirring constantly, until sauce is thickened. Serve with rice or oriental noodles.
Time 40m Number Of Ingredients 15 Steps:
Put 350g thin-cut minute steak strips in a bowl and toss in 3 tbsp cornflour and 2 tsp Chinese five-spice powder. Heat 100ml vegetable oil in a wok or large frying pan until hot, then add the beef and fry until golden and crisp. Scoop out the beef and drain on kitchen paper. Pour away all but 1 tbsp oil. Add 1 thinly sliced red pepper, ½ thinly sliced red chilli, sliced white ends of 4 spring onions, 2 crushed garlic cloves and thumb-sized piece ginger, cut into matchsticks, to the pan. Stir-fry for 3 mins to soften, but don’t let the garlic and ginger burn. Mix the 4 tbsp rice wine vinegar or white wine vinegar, 1 tbsp soy sauce, 2 tbsp sweet chilli sauce and 2 tbsp tomato ketchup in a jug with 2 tbsp water, then pour over the veg. Bubble for 2 mins, then add the beef back to the pan and toss well to coat. Serve the beef on noodles with prawn crackers, if you like, scattered with the remaining ½ sliced red chilli and sliced green parts of the spring onions.
Number Of Ingredients 13 Steps:
Place cornstarch in a large bowl. Add water gradually while whisking. Beat eggs into cornstarch mixture. Toss in beef and stir to coat. Pour 1 inch of oil into pan (I used a pot, it helps cut down on splashes), heat until boiling hot, but not smoking. Add a quarter of the beef to the oil. Separate with a fork and cook, stirring frequently, until crispy, Remove, drain on paper towel and set aside. Repeat until all the beef is cooked. Drain off all oil except for about 1 tablespoons and add carrots, onion, ginger, and garlic in that order. Stir fry briefly over high heat. Combine last 5 ingredients and add to vegetable mixture. Bring to a boil and then add beef. Heat through and serve immediately.
Time 45m Yield 5 Number Of Ingredients 16 Steps:
Place cornstarch in a large bowl; gradually whisk in water until smooth. Whisk eggs into cornstarch mixture; toss steak strips in mixture to coat. Pour canola oil into wok 1-inch deep; heat oil over high heat until hot but not smoking. Place 1/4 of the beef strips into hot oil; separate strips with a fork. Cook, stirring frequently, until coating is crisp and golden, about 3 minutes. Remove beef to drain on paper towels; repeat with remaining beef. Drain off all but 1 tablespoon oil; cook and stir carrot, green bell pepper, red bell pepper, green onions, ginger, and garlic over high heat until lightly browned but still crisp, about 3 minutes. Whisk sugar, rice vinegar, soy sauce, sesame oil, and red pepper together in a small bowl. Pour sauce mixture over vegetables in wok; bring mixture to a boil. Stir beef back into vegetable mixture; cook and stir just until heated through, about 3 minutes.
More about “crispy ginger beef recipes”
Time 1h25m Yield 4 Number Of Ingredients 9 Steps:
Place steak, ginger, and soy sauce in a bowl; turn to coat steak. Cover tightly; marinate in the refrigerator for at least 30 minutes or up to overnight. Heat a wok over high heat; pour in beef mixture. Cover wok; cook until beef is browned, about 5 minutes. Remove beef from wok. Heat butter in wok over high heat; stir in bell pepper, onion, mushrooms, and sweet and sour sauce. Cover and cook until vegetables begin to soften, about 3 minutes. Stir cooked beef into vegetable mixture; cook until heated through, about 2 minutes. Serve over cooked rice.
