Description
A crispy, sweet, and savory beef stir-fry coated in a bold ginger-infused sauce—better than takeout!
Ingredients
Scale
For the Beef:
- 1 lb flank steak, thinly sliced
- 1/4 cup cornstarch
- 1 egg, beaten
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil (for frying)
For the Sauce:
- 2 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon fresh ginger, minced
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 cup water
- 1 teaspoon cornstarch (mixed with 1 teaspoon water)
For Garnish:
- 2 tablespoons sesame seeds
- 2 green onions, chopped
Instructions
-
Prepare the Beef:
- In a bowl, coat the sliced beef with cornstarch, then mix in the beaten egg, salt, and black pepper.
-
Fry Until Crispy:
- Heat vegetable oil in a pan over medium-high heat.
- Fry the beef in batches until crispy and golden brown (about 3-4 minutes per batch).
- Remove and set aside.
-
Make the Sauce:
- In the same pan, add minced ginger, garlic, and red pepper flakes. Sauté for 30 seconds until fragrant.
- Add soy sauce, hoisin sauce, honey, rice vinegar, and water. Stir and bring to a simmer.
- Stir in the cornstarch slurry and cook until the sauce thickens.
-
Coat the Beef & Serve:
- Return the crispy beef to the pan, tossing to coat evenly in the sauce.
- Garnish with sesame seeds and chopped green onions.
- Serve hot with rice or noodles.
Notes
- For extra crispiness, double fry the beef by refrying for 1-2 minutes after the first fry.
- Prefer a milder flavor? Reduce the ginger or omit red pepper flakes.
- Air-fryer option: Cook coated beef at 400°F (200°C) for 10-12 minutes, shaking halfway.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Stir-Fry
- Method: Frying, Stir-Frying
- Cuisine: Asian-Inspired, Canadian-Chinese