I’m just going to jump right in here: you know what’s delicious? Chinese food. You know the kind of Chinese food that is perhaps the MOST delicious? The CRISPY BEEF kind.
My local and favorite Chinese food restaurant has a great version called Schezuan Beef which is both spicy and sweet. Even though I was pretty sure I wasn’t going to be able to replicate that exact flavor (it’s awfully specific and I’ve never had anything similar elsewhere), I was pretty sure that I could think of a flavor that would suit me. And ginger is hands-down that flavor: it’s sweet and spicy all at once, with a flavor that really lends itself to Asian cuisine.
I love the idea of making this Crispy Ginger Beef to top some coconut rice and a large scoop of steamed broccoli. And if you make it at home, there’s plenty of opportunity for seconds and thirds!
If at all possible, I definitely encourage you to use fresh ginger for this recipe rather than a powder version. The juices from fresh ginger just can’t be replicated! In a pinch, you might look in the produce section for a tube of fresh-er product like these from Gourmet Garden. It’s a closer substitute for the real thing, if you really have to.
- 1 pound stir fry steak (usually sirloin steak cut into strips)
- 3 tablespoons soy sauce
- 4 tablespoons cornstarch
- 1/4 cup fresh squeezed lemon juice
- 1/4 cup brown sugar
- 1 tablespoon rice vinegar
- 1 1/2 teaspoons sesame oil
- 3 cloves of garlic, pressed
- 2 teaspoons freshly grated ginger
- 1/2 teaspoon red pepper flakes
- 6 tablespoons cooking oil
- Add one tablespoon of soy sauce and steak to a large bowl. Add cornstarch and toss to coat the steak. Spread beef onto a baking sheet and stick in the freezer for 40 minutes, turning over once halfway through.
- Combine lemon juice, 2 tablespoons of remaining soy sauce,brown sugar, rice vinegar, sesame oil, garlic, ginger and red pepper flakes in a jar. Close tightly with a lid and shake to combine.
- Once steak is chilled, heat up two tablespoons of oil in a large pot. When the oil is hot, add a third of the steak to the pot and stir fry until cooked. Drain cooked beef on paper towels and repeat the process with remaining oil and beef until you have finished all three batches.
- Add the dressing mixture to the pot and bring to a boil. Simmer for a few minutes, then add the cooked beef to the dressing and stir to coat.
- Serve warm with rice and some steamed vegetables!
This is one of those recipes that always comes together so much easier than expected. I think one of the reasons that take-out is so fun is that the cooking strategies and ingredients differ so much from the ones you might use every day at home. Resolve to break out of your cooking shell and try these flavors though- there’s so much to learn here!
P.S. Any other take-out favorites you’d like to see a recipe for? Let us know and we’ll see what we can do!
This looks amazing! BTW I nominated you for the Versatile Blogger Award! Click the link to claim your award!! Just passing the love back around! XOXO https://www.idyllwilddesigns.com/2014/04/17/versatile-blogger-award/
Hiiiiii, my mother used to make shrimp egg foo young, I would love to learn how to make that. With maybe pork or beef.