This ginger beef recipe is so much better than takeout! Serve it with homemade fried rice or plain rice. If you like spicy, just add more chili pepper flakes.
Preparation Time
25 mins
Cooking Time
20 mins
Total Time
45 mins
Calories
364 Calories
Recipe Instructions
Step 1
Place cornstarch in a large bowl; gradually whisk in water until smooth. Whisk eggs into cornstarch mixture; toss steak strips in mixture to coat.
Step 2
Pour canola oil into a 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.
Step 3
Drain off all but 1 tablespoon oil; cook and stir carrot, bell peppers, green onions, ginger, and garlic over high heat until lightly browned but still crisp, about 3 minutes.
Step 4
Whisk sugar, rice vinegar, soy sauce, sesame oil, and red pepper flakes 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.
Ingredients
½ cup white sugar
½ cup water
¾ cup cornstarch
2 large eggs
3 green onions, chopped
1 tablespoon sesame oil
3 tablespoons soy sauce
¼ cup rice vinegar
¼ cup minced fresh ginger root
½ cup canola oil, or as needed
1 tablespoon red pepper flakes, or to taste
1 red bell pepper, cut into matchstick-size pieces
1 green bell pepper, cut into matchstick-size pieces
