Best Flash Cooked Ginger Beef Recipes

CRISPY GINGER BEEF

Crispy Ginger Beef image

This recipe is so much better than take out! Serve it with homemade fried rice or plain rice. If you like spicy, just add more chili pepper flakes!

Provided by Mandi Zainab Raimi

Categories World Cuisine Recipes Asian Chinese

Time 45m

Yield 5

Number Of Ingredients 16

Ingredients

¾ cup cornstarch
½ cup water
2 eggs
1 pound flank steak, cut into thin strips
½ cup canola oil, or as needed
1 large carrot, cut into matchstick-size pieces
1 green bell pepper, cut into matchstick-size pieces
1 red bell pepper, cut into matchstick-size pieces
3 green onions, chopped
¼ cup minced fresh ginger root
5 garlic cloves, minced
½ cup white sugar
¼ cup rice vinegar
3 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon red pepper flakes, or to taste

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.

Nutrition Facts : Calories 364.3 calories, Carbohydrate 45.4 g, Cholesterol 102.9 mg, Fat 13.8 g, Fiber 2.2 g, Protein 15 g, SaturatedFat 4.1 g, Sodium 613.8 mg, Sugar 22.9 g

MONGOLIAN GINGER BEEF

Mongolian Ginger Beef image

Provided by Food Network

Categories appetizer

Time 2h37m

Yield 6 servings

Number Of Ingredients 21

Ingredients

1/4 cup canola oil
1/4 cup fermented black beans rinsed and drained
2 tablespoons minced garlic
1 cup chicken broth
2 tablespoons soy sauce
1/4 cup rice wine
2 teaspoons sugar
1 tablespoon cornstarch
2 tablespoons water
1 cup soy sauce
1 tablespoon chopped fresh garlic
1/4 teaspoon sesame oil
1 teaspoon ground black pepper
2 pounds beef flank steak
1/2 cup julienne red peppers, about 3-inch long strips
1/2 cup julienne green peppers
1/2 cup julienne onions
1 cup broccoli florets, blanched
1 cup black bean garlic sauce
Green onions, for garnish
Steamed jasmine rice, for serving

Steps:

For black bean sauce: Heat a wok or heavy skillet over medium-high heat. Add the oil, black beans and garlic. Stir-fry for 30 seconds. Add the chicken stock, soy sauce, rice wine, and sugar. Bring mixture to a boil stirring often. Mix cornstarch with water to create a slurry. Add to mixture and stir until sauce thickens.
For Mongolian Ginger Beef: Combine soy sauce, chopped garlic, sesame oil and black pepper in a large mixing bowl and whisk together. Slice flank steak on a bias, approximately 1/8-inch thick. Add to marinade, cover, and refrigerate for a minimum of 2 hours.
Lightly oil Mongolian grill or wok. Grill the beef for 2 minutes. Add the peppers, onions, and broccoli. Continue cooking for 1 to 2 minutes until beef is cooked throughout. Add sauce and toss with beef mixture. Coat well and remove from heat. Garnish beef with green onion straws and serve with steamed jasmine rice.