Ginger Beef

Name: Ginger Beef
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Chinese
Ingredients: 10½ oz White Rice; 3 tbsp Soy Sauce; 2 tbsp Rice Vinegar; 2 tbsp Brown Sugar; 2 tsp Sambal Oelek; 4 tbsp Cornstarch; 600 g Flank Steak; ½ tsp Salt; 4 tbsp Vegetable Oil; 2 Bell Peppers; 2 Carrots; 5 tbsp Ginger; 3 cloves Garlic; 2 Scallions

By Eatpace

Crispy strips of beef, peppers, and carrots are tossed in a sweet ginger-chili sauce and served over rice. The sauce can be mixed while the rice cooks.

Total: 40 min; 15 prep · 25 cook
Serves: 4; Scale it below
Calories: 754; kcal per serving
Protein: 40g; per serving

Plan this dinner Jump to recipe

Crispy ginger beef with peppers and carrots over white rice, topped with scallions.

40 min

Method

7 steps 15 min prep · 25 min cook

Prep

Step 1. Bring White Rice and most of the Water to a boil in a covered saucepan. Reduce to low and cook until the water is absorbed, about 15 minutes. Remove from the heat and let stand, covered, until tender, about 5 minutes.
Step 2. Meanwhile, whisk Soy Sauce, Rice Vinegar, Brown Sugar, Sambal Oelek, the rest of the Water, and a little of the Cornstarch in a bowl.
Step 3. Pat Flank Steak dry, then toss with Salt and the rest of the Cornstarch until well coated.

Cook

Step 4. Heat half the Vegetable Oil in a large skillet over medium-high heat. Shallow-fry the beef in batches, adding the rest of the oil as needed, until crisp, about 2 minutes per side. Drain on a rack.
Step 5. Cook Bell Pepper and Carrot in the skillet over medium-high heat, stirring, until crisp-tender, about 4 minutes. Add Ginger and Garlic and stir until fragrant, about 30 seconds.
Step 6. Whisk the sauce again and pour it into the skillet. Simmer, stirring, until glossy and thick enough to coat the vegetables, about 1 minute.

Finish & serve

Step 7. Return the beef to the skillet and toss briefly to coat. Fluff the rice and divide among bowls; top with the beef, vegetables, and Scallions.

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Tips

Good to know

Sear the beef in a single layer without crowding, and toss it with the sauce just before serving to keep the edges crisp.

Swap it

Use gluten-free tamari in place of soy sauce for a gluten-free dinner.

Leftovers

Cool leftover rice promptly and refrigerate it with the beef in shallow containers for up to 3 days; reheat until steaming.

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