Crispy Ginger Beef Stir Fry Recipes

GINGER BEEF STIR-FRY

Steps:

• Mix 1 tablespoon cornstarch, water and salt; toss with beef. In a small bowl, mix broth, soy sauce, sugar, orange zest and remaining cornstarch until smooth., In a large skillet, heat 2 teaspoons oil over medium-high heat; stir-fry half of the beef until browned, 2-3 minutes. Remove from pan. Repeat with additional 2 teaspoons oil and remaining beef., Stir-fry carrots in remaining oil 2 minutes. Add ginger, garlic and, if desired, pepper flakes; cook and stir until fragrant, about 30 seconds. Stir broth mixture and add to pan; bring to a boil. Cook and stir until slightly thickened. Stir in beef; heat through. Serve with rice.

CRISPY GINGER BEEF

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.

CRISPY CHILLI BEEF

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.

BEEF AND GINGER STIR-FRY

Steps:

• Toss steak in a medium bowl with sugar, sesame oil, 1 tsp. soy sauce, and 1 tsp. salt to coat and let sit 20 minutes.
• Place a large skillet over high heat. Pour in vegetable oil and swirl to coat bottom of pan. The oil should be shimmering and you should see some wisps of smoke-if it's not hot enough, the meat will steam instead of getting deeply browned.
• Add steak to skillet in an even layer (it's okay to crowd it a bit) and cook, undisturbed, until brown around the edges, about 2 minutes. Turn steak over and add onion, ginger, lots of pepper, and 1/3 cup water. Cook, tossing often, until onion is just tender and ginger is softened, about 2 minutes.
• Remove skillet from heat and add butter, lemon juice, and remaining 1 Tbsp. soy sauce. Toss until butter is melted and coats steak. Taste and season with more salt if needed.
• Divide rice among bowls and top with beef stir-fry.

CRISPY GINGER BEEF STIR FRY

Steps:

• Combine all sauce ingredients in a small bowl, whisk to combine and set aside. Remove excess fat from steak then slice steak, against the grain, as thinly as possible. Place the sliced steak in a large bowl, season with salt and pepper, to taste. Add 2 tbsp. arrowroot and toss until all of the steak is evenly coated. Heat a large skillet over high heat. Add 2 tbsp. olive oil and swirl the pan so it is evenly coated on the bottom. Add the steak in a single layer (you will likely need to do this in batches depending on the size of skillet) and sear the steak on the first side until it is very browned and slightly crisp, about 4 minutes. Flip, and sear on the other side until crisp and browned. When both sides are cooked, transfer the cooked steak onto a plate and set aside. Continue this process, you will likely need to add more olive oil along the way, until all of the steak is browned and crisp. In the same skillet, add the broccoli and snap peas (if the skillet is dry add 1 more tbsp. olive oil here) and saute until lightly browned and tender, about 5 minutes. Reduce heat to medium. Add the sauce and stir. It should thicken up very quickly thanks to the arrowroot. Toss in the cooked steak, toss to coat the meat. Serve immediately!

CRISPY GINGER BEEF

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.

GINGER BEEF STIR-FRY

Steps:

• Mix vegetable broth, soy sauce, honey powder, ginger, sesame oil, cornstarch, garlic, and red pepper flakes together in a small bowl.
• Heat vegetable oil in a wok until simmering. Add skirt steak, salt, and pepper. Cook until browned, about 5 minutes. Add stir-fry vegetables. Pour in sauce mixture. Cook until vegetables are heated through, about 5 minutes.

GINGERED BEEF STIR-FRY FOR 2

Steps:

• In a large resealable plastic bag, combine 2 tablespoons soy sauce, sherry and ginger; add the beef. Seal bag and turn to coat; refrigerate for 30 minutes., In a small bowl, combine the cornstarch, broth, hoisin sauce, sugar and remaining soy sauce until smooth; set aside., In a large skillet or wok, stir-fry beef in 1 tablespoon oil until no longer pink. Remove and set aside. Stir-fry asparagus in remaining oil until crisp-tender. Add garlic; cook 1 minute longer., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Return beef to the pan; heat through. Serve with rice.

GINGER BEEF STIR-FRY

Steps:

• Note, because this cooks pretty fast, have all your measuring, chopping, etc done beforehand. Also, if you are planning on serving it on rice or noodles, they should be ready or almost-ready when you begin stir-frying.
• Combine cornstarch and water in a medium bowl. Add beef strips & toss to coat.
• Heat oil in wok or large skillet (on high heat). Toss in beef and stir-fry until cooked (3-5 minutes or so). Remove and set aside.
• Put veggies, garlic & ginger in the pan & stir-fry for about 5 minutes or so.
• Combine soy sauce, vinegar, brown sugar & cayenne pepper; add to pan.
• Bring to a boil, then add the cooked beef.
• Continue to stir-fry until heated through. Top with sesame seeds.