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Spicy Crispy Beef

SUBMITTED BY: Brent PHOTO BY: Caroline C

"Have never found a recipe for crispy ginger beef like the ones in the restaurants. Have experimented, and have found something pretty close. Serve with rice and some steamed veggies."
RECIPE RATING:
The reviewer gave this recipe 106 stars. This recipe average a 4.7 star rating.
Read Reviews (93)
PREP TIME  20 Min
COOK TIME  20 Min
READY IN  45 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 1/4 cup cornstarch
  • 1/4 tablespoon salt
  • black pepper
  • 12 ounces flank steak, thinly sliced
  • 1 quart oil for frying
  •  
  • 4 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1/2 tablespoon rice wine
  • 1 1/2 tablespoons honey
  • 7 tablespoons granulated sugar
  • 1/2 tablespoon chile paste
  • 1/4 cup water
  • 3 tablespoons chopped fresh ginger root
  • 1 tablespoon vegetable oil
  • 2 cloves garlic, chopped
  • 1/4 cup sliced onion
  • 1/4 cup diced red bell pepper

DIRECTIONS

  1. Heat oil in deep-fryer to 375 degrees F (190 degrees C).
  2. Meanwhile, in a mixing bowl, combine cornstarch, salt and pepper together. Mix thoroughly. Toss the steak slices in the cornstarch mixture and coat well.
  3. Deep fry the coated steak slices until golden brown. Check to make sure they are cooked through. Remove from oil, and set aside.
  4. In another mixing bowl, combine the soy sauce, rice vinegar, rice wine and honey. Add sugar, chili paste, water, and ginger. Mix well and set aside.
  5. 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.

FOOTNOTES

  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 25, 2004 by JOSIE
WOW Brent!!! I was a little skeptical about this recipe because I wasn't sure how the beef... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 18, 2005 by Aspiring Chef Rita
Delicous and relatively easy to make - just a bit time consuming. To those who don't have... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 22, 2004 by JANE ZIMMERMAN
This is fantastic! Even though I substituted chardonnay for the rice wine and chili sauce for... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 22, 2004 by HUGELI60
WOW!!!!! This recipe was awesome! Everytime I try to make chinese it turns out horrible. ... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 5, 2003 by JANAZZ
This recipe gets two thumbs up! I was surprised at how similar it tasted to restaurant style... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 22, 2004 by S. MARTIN
Delicious recipe. Very close to restaurant style. I simmered a little longer so the sauce was... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 25, 2003 by TREVOR PRESCESKY
I've been looking for a recipe for ginger beef for a long time and this one nailed my... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 11, 2006 by MJJK
Fantastic starter recipe! Porportions were right on! I changed it up by: adding flour and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 28, 2006 by Heather
I think this is an excellent recipe, although I did alter the sugar content by halving the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 25, 2006 by