This recipe of ginger beef, with cooked crunchy beef, a slightly sweet sauce and the caramelized ginger is a delicious restaurant meal that will make you ask how you pulled it away in your kitchen! Easy to prepare and impressive, this dish has a pleasant ginger flavor that is not overwhelming.
The origins of beef beef
Ginger beef is not a dish that you see too often in the United States, because it is better known as a Canadian Chinese dish! It is said to have originated in Calgary.
There is a Chinese precedent, 姜牛肉 – Jiāng Núrou in Mandarin or Geung Gnau Yuk in the Cantonese, which often uses the young ginger, which is lighter and sweeter. The young ginger is added to the dish in larger quantities, almost like vegetables!
Ginger enjoys a warm and humid environment, so we are quite sure that she was not growing promptly in Calgary. Therefore, this version uses a normal “old ginger” that you can find in any grocery store.
Somehow reminds us of Mongolian beef, another North American dish that doesn’t have much to do with Mongolia and that would be difficult for you to find in China.
The sauce is sweet (my version becomes clearer on sugar, however) and salted. I added ground ginger and pieces of caramelized julienneds to create a sulfur flavor without being too far. Some versions include vegetables such as peppers and onions, but for me they seemed too close to the pepper steak, so I left them out.
Our famous Mongolian beef is loved by so many of our readers. If you made that recipe and loved it, think about this dish as a tasty gingenry riff on it!
Let’s cook!
Instructions for ginger beef recipes
Add the steak alongside slices in an average bowl and add the ingredients of the marinade (corn starch, neutral oil, oyster sauce, water and baking soda). Mix well and marinate for at least 30 minutes (or up to a night).
In a liquid measurement cup, mix all the ingredients of sauce: the water, the light brown sugar, the light soy sauce, the oyster sauce, the dark soy sauce, the sesame oil and the ground ginger. Set aside.
Add the corn starch to a shallow dish and drag the slices of beef marinated in the corn starch until they are completely covered, placing the draped meat on a clean dish or a pan.
Heat the neutral oil in a high heat wok. Just before the oil starts smoking, spread half of the side steak of the side evenly in the wok. Sear for 1-2 minutes on each side, until you have a crunchy coating. I discovered that ¼ cup was enough for my 14 -inch wok. If you have a bigger wok, you may need a spoon or two more to fry the beef correctly.
Remove the meat from the wok, leaving any oil behind and repeat with the remaining beef. Turn off the heat and transfer the meat to a plate.
Drain the oil from the wok (Salvalo for other cooking), leaving behind 2 tablespoons. Transform the medium-high heat. Add the ginger julienned and fry until it is crunchy. At this point, you can remove some pieces of fried ginger to reserve to garnish, but it depends on you!
Add the awarded sauce to the wok and simmer. Cook over low heat for 2 minutes. In the meantime, it combines the remaining 1 tablespoon of corn starch with 3 tablespoons of water. Sprinkle this corn starch sewage in the sauce. Cook until it thickened enough to cover the back of a spoon.
Add the beef and the shallot and throw everything together for another 30 seconds. The sauce should be clinging to the beef.
Dish and serve with steam rice!
Ginger beef
This recipe for ginger beef, with cooked crunchy beef, a slightly sweet sauce and the caramelized ginger is a delicious restaurant meal with a pleasant ginger flavor that is not overwhelming.
Serves: 4
Prep: 30 minutes
Cooked: 15 minutes
Total: 45 minutes
Ingredients
For beef and marinade:
For the rest of the plate:
Instructions
-
Add the steak alongside slices in an average bowl and add the ingredients of the marinade (corn starch, neutral oil, oyster sauce, water and baking soda). Mix well and marinate for at least 30 minutes (or up to a night).
-
In a liquid measurement cup, mix all the ingredients of sauce: the water, the light brown sugar, the light soy sauce, the oyster sauce, the dark soy sauce, the sesame oil and the ground ginger. Set aside.
-
Add the corn starch to a shallow dish and drag the slices of beef marinated in the corn starch until they are completely covered, placing the draped meat on a clean dish or a pan.
-
Heat the neutral oil in a high heat wok. Just before the oil starts smoking, spread half of the side of the side evenly in the wok and scalds for 1-2 minutes on each side, until you have a crunchy coating. 1/4 cup of oil works for a 14 -inch wok, but if you have a larger wok, you may need a spoon or two others to properly fry the beef. Remove the meat from the wok, leaving any oil behind and repeat with the remaining beef. Turn off the heat and transfer the meat to a plate.
-
Drain the oil from the wok (Salvalo for other cooking), leaving behind 2 tablespoons. Transform the medium-high heat. Add the ginger julienned and fry until it is crunchy. At this point, you can remove some pieces of fried ginger and book it for a side dish if you wish.
-
Add the awarded sauce to the wok and simmer. Cook over low heat for 2 minutes. In the meantime, it combines the remaining 1 tablespoon of corn starch with 3 tablespoons of water. Sprinkle this corn starch puffed in the sauce and cook until it has thickened enough to cover the back of a spoon.
-
Add the beef and the shallot and throw everything together for another 30 seconds. The sauce should be clinging to the beef. Serve!
Nutritional facts
Calories: 374Kcal (19%) Carbohydrates: 17G (6%) Protein: 25G (50%) Fat: 22G (34%) Saturated fat: 4G (20%) Polynsaturo fat: 5G Monolysatuine fat: 13G Trans fat: 0.1G Cholesterol: 68mg (23%) Sodium: 612mg (26%) Potassium: 438mg (13%) Fiber: 0.4G (2%) Sugar: 5G (6%) Vitamin A: 30Iu (1%) Vitamin C: 1mg (1%) Soccer: 35mg (4%) Iron: 2mg (11%)
Faq
We think you will get the best from this recipe with the steak next to it, but yes, you can use other cuts. Look at our post on how to velve the meat for a conversation on different cuts and tension.
Just replace a gluten-free soy sauce and a gluten-free oyster sauce (Lee Kum Kee makes one-director for the Panda Verde label). For dark soy sauce, you can use your favorite gluten -free soy sauce to make our replacement of dark soy sauce here.
Slickly slice the ginger on its wider side (therefore you have wide slices), cutting the narrowest side of ginger to create a flat surface on which ginger will stop it will make it easier. Fans the straight slices, so they are slightly overlapping, like a deck of cards. So you can simply follow that line of slices on Julienne in very thin matchstick.
