This ginger beef recipe is a quick, easy, and flavorful dinner. Tender beef strips are lightly breaded and deep fried. Then coated in a tangy ginger sauce.
In a large bowl, sprinkle 1 cup of cornstarch over the flank steak (work in layers for best coverage) and toss until each piece is coated in cornstarch.
Heat cooking oil in a deep skillet until it reaches 350°-375°F. Use at least ½” deep layer of cooking oil - you can use more if you wish or use a deep fryer.
Working in batches, add the coated beef slices to the hot oil, frying for 2-3 minutes on each side until crispy and golden brown. Remove from the oil with a slotted spoon and set on several layers of paper towel to soak up the excess oil.
Continue cooking the meat until all has been browned.
Drain the oil from the skillet.
Add 1 teaspoon sesame oil, the garlic, and the ginger to the skillet and sautè for 1-2 minutes.
Meanwhile, whisk together white pepper, red pepper flakes, soy sauces, water, rice vinegar, brown sugar, and 1 teaspoon of cornstarch.
Add the soy sauce mixture to the skillet and bring to a simmer. Immediately add the browned beef back into the skillet and toss to coat evenly with the sauce.
Remove from heat. Add green onions and toasted sesame seeds to garnish and serve immediately.
Notes
Storage:Leftover ginger beef should be stored in an airtight container for up to 3 days in the refrigerator. It's best when served immediately and we do not recommend freezing. Notes:Skirt steak or beef tenderloin can be swapped for the flank steak.The cornstarch breading is very light and crispy.Red pepper flakes adds just enough spice to balance the sweetness of the brown sugar and is mild. Substitute more light soy sauce if you don't have dark. Do not use all dark soy sauce. It's very salty and strong compared to regular soy sauce. To toast sesame seeds place them in a skillet or on a baking sheet at 350 degrees for 3-4 minutes.