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Lunch Dinner 30 Minutes or Less Beef Asian
4.5 from 36 votes

Ginger Beef

Jump to RecipePrintRate
By: Joanna Cismaru •3/24/23 28 Comments

This post may contain affiliate links. Please read my disclosure policy.

You won’t be able to find a better Ginger Beef recipe than this one! Made with tender strips of flank steak battered and fried to crisp perfection, then tossed in a sweet sauce spiked with plenty of ginger. It’s sure to be top of your list for making your own takeout dishes at home!

overhead shot of ginger beef in a skillet garnished with sesame seeds and green onions
Table of Contents Open
  • Easy Ginger Beef Recipe
  • What is ginger beef?
  • Ingredients
  • How to make ginger beef
  • What to serve with ginger beef
  • How to store leftovers
  • Other Great Canadian Recipes To Try
  • Looking to recreate more of your takeout favorites?
  • Ginger Beef
    • Ingredients
    • Instructions
    • Notes
    • Nutrition Information
  • Did You Make This?

Easy Ginger Beef Recipe

I can never say no when Chinese takeout is on the menu for dinner. I love to find ways to make all my favorite dishes in the comfort of my own home. Sure, it’s nice to have all the work taken care of when you go to a restaurant, but I really like to have full control over the fat, sugar, and salt that goes into my meals.

It’s a little extra effort to make this ginger beef versus my other favorite takeout dishes, but let me tell you that effort really goes the extra mile. Even so this ginger beef can still be on your dinner table in just 30 minutes! Crispy and tender beef tossed in that bold, sweet and spicy sauce? It’s like nothing else! I’ll be surprised if you end up with any leftovers.

side shot of ginger beef over a bed of rice in a white bowl garnished with sesame seeds and green onions

What is ginger beef?

This dish is very popular in Western Canada, and has origins in my home town, Calgary, Alberta. It’s made of crispy fried strips of beef tossed in a sweet and spicy sauce flavored with lots of ginger and garlic. If you’ve never had the pleasure of trying this absolute sweet and savory perfection, you’re about to have your mind blown.

Ingredients

overhead shot of all the ingredients needed to make ginger beef
  • Flank steak – Skirt steak will also work, cut into long thin strips.
  • Vegetable oil – For frying. Soybean, peanut, safflower, and canola oils will also work.
  • Cornstarch – You’ll need a full cup so make sure there’s lots in your container.
  • Flour – All-purpose flour. You can use gluten-free flour if needed.
  • White pepper – Or regular black pepper if it’s all you have.
  • Water
  • Egg – Use a large egg.
  • Soy sauce – I used both low sodium and dark soy sauces.
  • Rice vinegar – If you can’t find any, regular white vinegar will work.
  • Brown sugar – Light or dark brown sugar will work too.
  • Chili flakes – Use more, less, or none at all per your spice tolerance.
  • Sesame oil – I highly suggest finding toasted sesame oil. The flavor is amazing!
  • Garlic & ginger – Either freshly minced or from a jar.
  • Garnish – Sesame seeds and green onion.

How to make ginger beef

process shots showing all the steps needed to make ginger beef
  1. Batter the beef: Cut the flank steak into 1/4″ thin strips, slicing against the grain. It may help to freeze the meat for 10-20 minutes before slicing. Whisk the cornstarch, flour, and white pepper together in a mixing bowl. Add the water and egg and whisk until the batter is smooth. Toss the beef strips in with the batter to coat.
  2. Fry the beef: Add the vegetable oil to a pot, filling it 2-3 inches with the oil. Heat the oil to 350F. Add the beef strips, working in batches, and use a fork to stir and break them apart as they cook. Fry for 3-4 minutes, or until golden brown. Remove the beef strips with a slotted spoon and let them drain on a paper towel lined plate.
  3. Cook the sauce: Whisk the sauce ingredients together in a bowl. Heat the sesame oil in a large skillet over medium-high heat. Add the garlic and ginger, and cook for 1 minute or until fragrant. Add the sauce to the skillet and let it bubble, while stirring, for 1-2 minutes until slightly thickened.
  4. Finish: Add the fried beef strips to the skillet and toss to coat well in the sauce. Cook for another 1-2 minutes until the sauce is thickened and fully coats each beef strip. Garnish with sesame seeds and green onion.
side shot of ginger beef in a blue skillet garnished with sesame seeds and green onions

What to serve with ginger beef

Since this recipe does require a bit of effort, you can keep this simple with some steamed rice. If you want to keep the takeout fakeout theme going for the night, give these sides a try:

  • Easy Fried Rice
  • Easy Shrimp Fried Rice
  • Egg Roll Soup
  • Egg Drop Soup
  • Asian Style Udon Noodles
  • Chow Mein
  • Spicy Peanut Noodles
  • Sesame Noodles
side shot of ginger beef over a bed of rice in a white bowl garnished with sesame seeds and green onions and a hand with chopsticks holding a piece of beef

How to store leftovers

Transfer your ginger beef to an airtight container and store in the fridge for 3-4 days. You can reheat in the microwave, or in a skillet over medium heat. If you are using a skillet, add a splash of beef broth or water to keep the sauce from drying out too much as the leftovers reheat.

You can freeze leftovers if you’d like. They’ll last 2-3 months frozen. You can reheat in the microwave, or reheat in a skillet. If you choose the skillet method, let the ginger beef thaw overnight in the fridge.

Keep in mind the ginger beef will lose its crispiness when reheated. It’ll still taste just as delicious! Since it’s all tossed in sauce, you won’t be able to reheat while maintaining crispiness.

overhead shot of ginger beef over a bed of rice in a white bowl garnished with sesame seeds and green onions

Other Great Canadian Recipes To Try

  • Classic Canadian Caesar Recipe
  • How To Make Poutine
  • Nanaimo Bars
  • Halifax Donair
  • Canadian Butter Tarts

Looking to recreate more of your takeout favorites?

  • Instant Pot Beef and Broccoli
  • Mongolian Beef
  • Asian Style Pepper Steak
  • Kung Pao Chicken
  • Orange Chicken
  • Sweet and Sour Chicken
  • Crispy Sticky Beef
  • Easy Beef and Broccoli Stir Fry
  • Black Pepper Beef
  • Beijing Beef

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

overhead shot of ginger beef in a skillet garnished with sesame seeds and green onions
Print
4.50 from 36 votes

Ginger Beef

Prep 15 minutes
Cook 15 minutes
Total 30 minutes
Rate Recipe
You won't be able to find a better Ginger Beef recipe than this one! Made with tender strips of flank steak battered and fried to crisp perfection, then tossed in a sweet sauce spiked with plenty of ginger. It's sure to be top of your list for making your own takeout dishes at home!
4

Ingredients

  • 1 pound flank steak (cut into 1/4" thin strips)
  • 2-3 cups vegetable oil (for frying)

Batter

  • 1 cup cornstarch
  • ¼ cup all-purpose flour
  • 1 teaspoon white pepper
  • ¾ cup water
  • 1 egg

Sauce

  • ⅓ cup soy sauce (low sodium)
  • ¼ cup water
  • 2 tablespoon dark soy sauce
  • 2 tablespoon rice vinegar
  • ⅓ cup brown sugar (packed)
  • 1 teaspoon chili flakes

Stir fry

  • 1 tablespoon sesame oil
  • 5 cloves garlic (minced)
  • 1 tablespoon ginger (fresh, minced)
  • 1 tablespoon sesame seeds
  • 2 green onions (thinly sliced)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • Batter the beef: Cut the flank steak into 1/4" thin strips, slicing against the grain. It may help to freeze the meat for 10-20 minutes before slicing. Whisk the cornstarch, flour, and white pepper together in a mixing bowl. Add the water and egg and whisk until the batter is smooth. Toss the beef strips in with the batter to coat.
  • Fry the beef: Add the vegetable oil to a pot, filling it 2-3 inches with the oil. Heat the oil to 350F. Add the beef strips, working in batches, and use a fork to stir and break them apart as they cook. Fry for 3-4 minutes, or until golden brown. Remove the beef strips with a slotted spoon and let them drain on a paper towel lined plate.
  • Cook the sauce: Whisk the sauce ingredients together in a bowl. Heat the sesame oil in a large skillet over medium-high heat. Add the garlic and ginger, and cook for 1 minute or until fragrant. Add the sauce to the skillet and let it bubble, while stirring, for 1-2 minutes until slightly thickened.
  • Finish: Add the fried beef strips to the skillet and toss to coat well in the sauce. Cook for another 1-2 minutes until the sauce is thickened and fully coats each beef strip. Garnish with sesame seeds and green onion.

Notes

  1. Transfer your ginger beef to an airtight container and store in the fridge for 3-4 days. You can reheat in the microwave, or in a skillet over medium heat. If you are using a skillet, add a splash of beef broth or water to keep the sauce from drying out too much as the leftovers reheat.
  2. You can freeze leftovers if you’d like. They’ll last 2-3 months frozen. You can reheat in the microwave, or reheat in a skillet. If you choose the skillet method, let the ginger beef thaw overnight in the fridge.

Nutrition Information

Calories: 582kcal (29%)Carbohydrates: 59g (20%)Protein: 30g (60%)Fat: 25g (38%)Saturated Fat: 14g (88%)Cholesterol: 109mg (36%)Sodium: 1308mg (57%)Potassium: 535mg (15%)Fiber: 2g (8%)Sugar: 19g (21%)Vitamin A: 267IU (5%)Vitamin C: 2mg (2%)Calcium: 82mg (8%)Iron: 4mg (22%)

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

overhead shot of ginger beef in a skillet garnished with sesame seeds and green onions

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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28 Comments
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Natalie
Natalie
Posted: 2 months ago

5 stars
I managed to make it gluten-free for my daughter and it was a hit!

0
Reply
Nicole S.
Nicole S.
Posted: 6 months ago

5 stars
We tried this tonight and it was really good! I was surprised that even my kids liked it. Thank you!

0
Reply
Tim
Tim
Posted: 1 year ago

5 stars
Tasted fantastic. A real winner with my family. Served over rice for my son and over broccoli for my wife and I. Only have one kind of soy sauce in my house which was no big deal. Frying the beef is a little fussy

0
Reply
Tyler Stychyshyn
Tyler Stychyshyn
Posted: 1 year ago

I was curious if you would recommend marinating the beef slices before battering?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Tyler Stychyshyn
Posted: 1 year ago

Sure you can. If you want them super tender as well, you can toss them with a bit of baking soda and let them rest for a few minutes, then wash off the baking soda then marinate them.

0
Reply
Tyler Stychyshyn
Tyler Stychyshyn
Reply to  Joanna Cismaru
Posted: 1 year ago

Excellent. I will be making this tonight!

0
Reply
Jo Krchnak
Jo Krchnak
Posted: 1 year ago

This is my family’s favorite Jo recipes so far. Totally delicious and I made it using venison!

0
Reply
Jo Cooks Team AMJ
Jo Cooks Team AMJ
Reply to  Jo Krchnak
Posted: 1 year ago

We’re so glad you enjoyed it!

0
Reply
Karla
Karla
Posted: 2 years ago

5 stars
Moved from Calgary and miss our ginger beef (Shout-out to Kung- Fu restaurant in Silverado who made the best) this is a Great recipe, but I did find I needed to tweak the sauce a little tongwt what I was used to. I doubled the sauce.It was a little salty so I added some extra water (with cornstarch to thicken) and some honey which was the sweetness I was missing. Hubby went back for seconds which he only does for dishes he really likes so this was definitely a hit.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Karla
Posted: 2 years ago

Funny, that’s where we used to get our Ginger Beef too!

0
Reply
Kyla Anderson
Kyla Anderson
Posted: 2 years ago

5 stars
This recipe should have 1,000+ five-star reviews. Why? Because it tastes so darn good and kicks that pesky crave for $$$ Chinese take-out. And – the instructions are easy to follow. <3 Thank you for sharing with us!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Kyla Anderson
Posted: 2 years ago

My pleasure, Kayla! I’m so glad you enjoyed it!

0
Reply
Karla Doerksen
Karla Doerksen
Posted: 2 years ago

This recipe was fabulous. We really enjoyed the flavour. Thanks Jo!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Karla Doerksen
Posted: 2 years ago

My pleasure!

0
Reply
Yam Flower
Yam Flower
Posted: 2 years ago

Its a good recipe but i found it too salty. I did exactly that was noted but i didn’t have dark soy sauce. I placed just regular with low sodium. Too salty for my tasting.

0
Reply
Kalena
Kalena
Posted: 2 years ago

5 stars
This was great! I’m allergic to soy so I made a few changes.
I subbed coco aminos for the low sodium soy sauce and mirin for the dark soy sauce. Yes, I know mirin and soy sauce are not similar but it helped add depth since I can’t use the different soy sauces.
Since the coco aminos are sweeter in taste than soy sauce I only used 1 tbs of brown sugar.

I really like my food spicy so I added 2 thinly sliced hot red chilis and used hot sesame oil instead of regular.

I also used way more green onions than the recipe called for and did 1/2 lb flank steak and 1 1/2 lbs chicken breast. For me, the sauce was the perfect amount for the 2 lbs of meat and I served it over a bed of shredded cabbage.

DH ate 3 servings!

0
Reply
Alena
Alena
Posted: 2 years ago

Can I use striploin steaks for this recipe?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Alena
Posted: 2 years ago

Sure!

0
Reply
Carol G
Carol G
Posted: 2 years ago

5 stars
You nailed it! I live in Calgary and grew up on ginger beef and yours is a good as it gets. It wasn’t pretty but made up for that with delicious flavour. GREAT recipe Jo. Thank you.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Carol G
Posted: 2 years ago

So glad you liked it, Carol!

0
Reply
Judi Salasin
Judi Salasin
Posted: 2 years ago

Can I make this with chicken instead of beef?

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Judi Salasin
Posted: 2 years ago

For sure! Make sure it’s nice and thinly sliced.

0
Reply
Stephanie
Stephanie
Posted: 2 years ago

I can never seem to find dark soy sauce- just regular or low sodium. Can I use regular in place of the dark? Thank you.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Stephanie
Posted: 2 years ago

Yeah for sure, I just love using dark soy sauce because it make the sauce darker, so it’s not totally necessary.

0
Reply
Helen M
Helen M
Posted: 2 years ago

Jo

This is Helen from Vancouver Island.
Can this be cooked in the oven or under a crisp lid( have no air fryer)?

Love deep fried stuff but trying to keep the cals down.

Absolutely love your recipes. So does my sister who lives in Victoria BC.

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Helen M
Posted: 2 years ago

Those styles of recipes work much better with a dredge rather than a batter. Save this recipe for your cheat day!

0
Reply

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Hey there!

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More
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