American🥩 Meat

Crispy Ginger Beef

Name: Crispy Ginger Beef
Total time: 40 min
Yield: 3 servings
Cuisine: American
Ingredients: 280 g flank steak; ½ young ginger; 1 tbsp light soy sauce; 1/3 tsp bicarbonate of soda; ½ tsp sugar; a few black pepper; 30 ml water; 7 tbsp cornflour; 100 g red onion; 15 g young ginger; 4 cloves garlic; 100 ml water; 1 tbsp brown sugar; 2 tbsp light soy sauce; 1 tbsp oyster sauce; 1 tsp chilli powder; 1 tbsp rice vinegar; to taste roasted sesame seeds; to taste spring onions

⏱ 40 min🍽 Serves 3

A Canadian-Chinese classic featuring tender crispy beef strips coated in a glossy, sweet-savory ginger sauce. Originating from Calgary, this restaurant-quality dish combines traditional Chinese flavours with tastes adapted for Western palates.

High-protein

Adapted from a video by Spice N' Pans

This Ginger Beef is BETTER than Takeout! 脆皮姜汁牛肉 How to Cook Canadian Chinese Crispy Beef Recipe

Watch on YouTube

Ingredients

flank steak280 g
young gingersqueeze for juice; reserve pulp for sauce½
light soy sauce1 tbsp
bicarbonate of soda1/3 tsp
sugar½ tsp
black pepperdashes to tastea few
water30 ml
cornflour

Steps

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1
Prepare the beef: Remove the membrane carefully from the flank steak, then cut it in half along the grain. Slice across the grain into strips about the width of half a finger.
2
Marinate the beef: Combine the beef with ginger juice, light soy sauce, bicarbonate of soda, sugar, black pepper, and water in a bowl. Stir in one direction until the beef absorbs the liquid. Let sit 10–15 minutes, then gradually add cornflour in batches, mixing well each time until all beef is evenly coated. Set aside for 5–10 minutes.
3
First fry: Heat oil over medium heat. Test the temperature with a bamboo stick—bubbles rising rapidly means it's ready. Gently add the beef in batches without overcrowding. Don't move the pieces initially; wait for a crust to form, then gently push down any pieces not in contact with the oil. Fry for 2–3 minutes until light golden brown, cooking in batches to maintain temperature.
4
Second fry: Increase heat to medium-high and reheat the oil until slightly smoking. Remove any debris, then gently add the beef back. Separate the pieces and fry quickly until deeply golden and crispy on the outside.
5
Make the sauce: Remove the beef and drain. Leave 2 tablespoons of oil in the pan over medium heat. Add the sliced red onion and fry until slightly translucent. Add the minced ginger and reserved ginger pulp, frying until fragrant. Add the chopped garlic and continue frying until aromatic.
6
Cook the sauce: Add the water, brown sugar, light soy sauce, oyster sauce, and chilli powder. Turn to medium-high heat and reduce until the sauce becomes sticky and viscous enough to coat the beef. Stir constantly. Finally, add the rice vinegar.
7
Finish the dish: Add the fried beef to the thickened sauce and toss gently to combine. Garnish with roasted sesame seeds and chopped spring onions, then serve.

Crispy Ginger Beef

Ingredients

Steps

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