Name: Crispy Ginger Beef
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Chinese-Inspired
Ingredients: 1 lb sirloin or flank steak, thinly sliced; 1/2 cup cornstarch; 1/4 cup water; 1 egg; 1/2 tsp salt; 1/4 tsp black pepper; Oil for frying (vegetable, canola, or peanut); 1 tbsp sesame oil; 1 tbsp vegetable oil; 3 tbsp soy sauce; 2 tbsp rice vinegar; 2 tbsp brown sugar; 1 tbsp water; 2 tsp fresh ginger, minced; 2 cloves garlic, minced; 2 green onions (white parts for sauce, green for garnish); 1/4 tsp chili flakes or chili oil; 1/2 cup grated carrots; 1 tsp sesame seeds (plus extra for garnish)

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Crispy Ginger Beef is a savory, sweet, and spicy dish that brings all the flavor of your favorite takeout straight to your own kitchen. Thin strips of beef are coated in a light cornstarch batter, double-fried for the ultimate crunch, and tossed in a bold, ginger-infused sauce with garlic, soy, sesame oil, and a hint of heat. I love how it’s both crispy and saucy—each bite has amazing texture and flavor.

Why You’ll Love This Recipe

I keep this recipe in rotation because it’s simple enough for a weeknight but satisfying enough for a special dinner. The beef is ultra-crispy thanks to the double-frying method, and the sauce is that perfect mix of sweet, savory, and spicy that makes ginger beef so crave-worthy. I love serving it over fluffy rice or noodles—it’s a complete meal that’s always a hit. Crispy Ginger Beef

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the beef:
sirloin steak (or flank steak), thinly sliced
cornstarch
water
egg
salt
black pepper
vegetable, canola, or peanut oil (for frying)

For the sauce:
sesame oil
soy sauce (regular or low sodium)
rice vinegar
brown sugar
fresh ginger, minced
garlic, minced
green onions (white parts for sauce, green parts for garnish)
chili flakes, chili oil, or chili crunch
sesame seeds
grated carrots
water

Directions

Slice and batter the beef
I cut the beef into thin strips, then mix cornstarch, water, egg, salt, and pepper to form a batter. I coat the beef strips in the batter until fully covered.
First fry
I heat oil in a deep pan or wok to 350°F, then fry half of the beef strips for 2–3 minutes per side until lightly golden. I drain them on paper towels and repeat with the rest.
Second fry with carrots
I return the oil to 350°F, fry the beef again (this time with half the shredded carrots) until extra crispy and deep golden. I drain and repeat with the second batch.
Make the sauce
After draining the oil, I wipe out the wok and heat a tablespoon of oil with sesame oil. I sauté the white parts of the green onions, ginger, garlic, sesame seeds, and chili flakes for about 5 minutes.
Simmer the sauce
I add soy sauce, rice vinegar, water, and brown sugar. I bring it to a boil and let it simmer for 2 minutes until slightly thickened.
Combine and serve
I toss the crispy beef and carrots into the sauce and stir to coat evenly. I serve it immediately, garnished with sesame seeds and the green parts of the green onions.

Servings and timing

This recipe serves 4 people.
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

Variations

I like to adjust this recipe depending on what I’m craving or what’s in the fridge:

Add vegetables: I stir-fry thinly sliced bell peppers, mushrooms, or broccoli with the sauce.
Use a different cut: Flank steak works just as well as sirloin.
Make it spicy: I increase the chili flakes or add chili oil to kick up the heat.
Add Shaoxing wine: A tablespoon of Chinese cooking wine adds extra depth to the sauce.

Storage/Reheating

This dish is best served fresh while the beef is crispy, but I do store leftovers in the fridge for up to 3 days. For reheating, I warm it in a hot skillet to help restore some of the texture. The microwave works in a pinch, but it softens the crispiness. I don’t recommend freezing this dish as the texture changes significantly after thawing. Crispy Ginger Beef

FAQs

Can I use a different kind of meat?

Yes, I’ve used flank steak and even thinly sliced chicken thighs with great results. Just adjust the cooking time slightly.

Why do I need to double-fry the beef?

Double-frying is the secret to that extra crispy texture. The first fry cooks the beef, and the second one gives it a golden, crunchy coating.

Can I make this less spicy?

Absolutely. I reduce or skip the chili flakes if I want a milder version. The dish is still flavorful without the heat.

What oil is best for frying?

I stick with neutral, high-smoke-point oils like canola, vegetable, or peanut oil. These handle high heat without burning.

Can I make this gluten-free?

Yes. I use tamari or a gluten-free soy sauce alternative and check that all ingredients (like cornstarch) are certified gluten-free.

Conclusion

Crispy Ginger Beef is one of those dishes that never disappoints. The bold ginger-garlic flavor, the perfectly crisp texture, and that sticky, sweet-savory sauce make it an instant favorite at my table. Whether I’m cooking to impress or just treating myself to homemade takeout, this recipe is always a winner. I serve it over rice, top it with scallions, and watch it disappear fast.