Chinese Crispy Beef with Ginger
Sliced steak pieces are dredged in cornflour, then deep-fried until crispy, before being stir-fried with an aromatic ginger sauce. Serve over freshly cooked rice and steamed vegetables.
Ingredients
Serves: 4
- 4 tablespoons cornflour
- 1/4 tablespoon salt
- black pepper
- 350g lean beef steak, thinly sliced
- 1 litre oil for frying
- 4 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1/2 tablespoon rice wine
- 1 1/2 tablespoons honey
- 85g granulated sugar
- 1/2 tablespoon chilli paste
- 4 tablespoons water
- 3 tablespoons chopped fresh root ginger
- 1 tablespoon vegetable oil
- 2 cloves garlic, chopped
- 1 small onion, sliced
- 1/2 small red pepper, diced
Method
Prep:15min ›
Cook:20min ›
Ready in:35min
- Heat oil in deep fat fryer to 190 degrees C.
- Meanwhile, in a mixing bowl, combine cornflour, salt and pepper together. Mix thoroughly. Toss the sliced steak in the cornflour mixture and coat well.
- Deep fry the coated sliced steak until golden brown. Check to make sure they are cooked through. Remove from oil and set aside.
- In another mixing bowl, combine the soy sauce, rice vinegar, rice wine and honey. Add sugar, chilli paste, water and ginger. Mix well and set aside.
- Heat a wok or deep frying pan over medium high heat. Add 1 tablespoon of oil and quickly saute the onion, garlic and red pepper for 30 seconds. Add the sauce mixture and cook another 30 seconds. Finally, add the strips of fried steak and toss to heat through and coat with sauce.
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Reviews & ratings
Average global rating:
(234)
Reviews in English (185)
well i do not know why corn flour is used, it didn't coat the beef well at all, so i ended up deep frying good fillet steak, corn flour is for thickening! disappointed! - 08 Feb 2015
This was really simple but very tasty - 03 Oct 2013
WOW Brent!!! I was a little skeptical about this recipe because I wasn't sure how the beef would turn out...(I rarely fry anything), but I was in total shock when I tasted how good this was. I know this is just as good as the crispy beef I've ordered at a local chinese restaurant around our area. I didn't use fresh ginger...only powdered and instead of the chili paste, I used hot chili sauce. I thickened up the sauce with a little cornstarch at the end since mine was a bit watery. But other than those few changes, I pretty much followed the directions. I highly recommened this recipe!! - 25 Apr 2003 (Review from Allrecipes US | Canada)
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