Ginger Beef

Flank steak – Flank steak can be cooked using a variety of different methods; it can be grilled, roasted, broiled, or sauteed. It works well in this recipe as it cooks up very quickly in the deep fryer, and the strips remain tender. As it is a lean cut of beef, it means that it can easily become overcooked, dry, and tough to chew if not cooked properly. When slicing it, it is important to slice it thinly against the grain, as this will result in tender beef strips.  

Vegetable Oil – Vegetable oil is ideal for deep-frying due to its high smoke point and neutral flavour. You could also use canola oil or peanut oil to achieve the same result. Vegetable oil can reach a smoke point between 400°-450°F, depending on whether is it made from 100% soy beans or if it contains other oils that may include sunflower or corn oil.

Cornstarch – Using a combination of cornstarch and all-purpose flour in the batter mixture will result in crunchy, browned exterior. The cornstarch absorbs less moisture and oil during the frying stage, resulting in less greasy strips. In addition, once the beef strips are added to the sauce mixture, the corn starch molecules really absorb the sauce, and helps to thicken it at the same time.

All-Purpose Flour –  Typically, I keep it simple with using an all-purpose flour for this recipe. To measure, spoon the flour into a measuring cup, and then level it off with the back edge of a butter knife.

White pepper – White pepper comes from the same plant as black pepper, however it is processed differently. The result is a more complex, earthy flavour overall. It’s a great addition to your spice cabinet, as it has a unique flavour and in addition, it can be used in light coloured sauces and soups if you want to avoid the look of black pepper specks.

Egg – I use a large egg for this recipe. If I am on the ball, I try to let it come to room temperature before adding, but even I’ll admit, sometimes I forget!

Beef Stock – Beef stock here is used to add depth to the flavour of the sauce. If you do not have any stock on hand, you can also replace the quantity with water. I keep a bottle of the concentrate in my pantry so that I always have some on hand, as I do prefer the added flavor of the stock.

Soy Sauce – If you’ve ever been inside an Asian grocery store, it is amazing how many different varieties of soy sauce are out there! Like most things, if you find one that you like that fits your price point, then go with that. Keep in mind that you can find ones with reduced sodium and that are gluten-free. I recommend finding a light soy sauce for this recipe, though ultimately, any will work.

Dark Soy Sauce – Dark soy sauce is a noticeably thicker consistency than regular soy sauce. It is typically used in Chinese cooking to darken sauces, or to add a salty component. A little bit tends to go a long way!

Rice Vinegar – Rice vinegar is commonly used in Asian cooking and is made from fermented rice. It is commonly used in sushi, marinades, dressings, and dips. Compared to regular white vinegar, it is less tangy and less acidic, with a slightly sweeter flavour. If you don’t have any on hand, you can use apple cider vinegar, or you can even add a pinch of sugar to regular vinegar to make it comparable.

Brown Sugar – Brown sugar is different from white sugar due to the addition of molasses, giving it a richer overall flavour. Here is it used to balance the heat and salty elements of the ginger beef sauce. Be sure to keep an eye on the sauce as the addition of sugar and application of heat could result in a burning sauce. Not the flavour you want!

Red Chili Flakes or Red Pepper Flakes – this adds a nice bit of heat to the sauce for the ginger beef. Note: red chili flakes and red pepper flakes are not one and the same! There will be a noticeable difference in heat, as red chili flakes are more uniform in color as the seeds have been discarded. Red pepper flakes are made from a variety of types of red peppers, and also include the seeds (which is where the heat is found). Feel free to adjust or omit based on personal preference!

Sesame Oil – this is an excellent addition to any pantry. Light sesame oil can be used for stir fries and other cooking methods, as it has a high heat tolerance. Toasted sesame oil has a distinctive aroma and taste and is best reserved for dressings or marinades. While it may seem more expensive compared to other cooking oils on the market, a little bit will go a long way, and most recipes require a minimal amount.

Garlic – Fresh garlic is a must! You will want to mince the garlic with a knife. Personally, I prefer to use a rasp, as I find it works much faster. I use the rasp again in this recipe when I go to add the ginger.

Ginger – fresh ginger is preferred here over ground ginger. I always keep some on hand in the freezer. That way, when I need it, I simply use a rasp to grate it into any recipe. Feel free to mince it if you are using fresh.

Sesame Seeds – Toasted sesame seeds not only look great as a garnish over these ginger beef strips, but they taste great too! If you’re toasting them yourself, keep a close eye on them as they can turn from being nicely browned to being dark and bitter in a matter of an instant!

Green Onions – Also known as scallions, gives the sauce a mild onion flavour. It’s also a nice pop of colour when used as a garnish.