Ginger Beef - Take Out or Restaurant Style

Ginger beef
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Prep: 30 mins
Cook: 15 mins
Total: 45 mins
Servings: 4 servings
Nutritional Guidelines (per serving)
537 Calories
18g Fat
56g Carbs
39g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 537
% Daily Value*
Total Fat 18g 23%
Saturated Fat 5g 26%
Cholesterol 90mg 30%
Sodium 1319mg 57%
Total Carbohydrate 56g 20%
Dietary Fiber 6g 22%
Protein 39g
Calcium 182mg 14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The staple dish of Chinese take-out restaurants. Serves 4


  • 1 pound flank steak
  • For the Marinade:
  • 2 Tbsp dark soy sauce
  • 1 Tbsp Chinese rice wine (or dry sherry)
  • 1 tsp granulated sugar
  • 2 tablespoons ginger juice (storebought or homemade)
  • For the Sauce:
  • 1 Tbsp Chinese rice wine (or dry sherry)
  • 1 Tbsp light soy sauce
  • 2 Tbsp white or rice vinegar
  • 2 tablespoons granulated sugar
  • 2 Tbsp water
  • 1 teaspoon hot chili oil (or crushed red pepper flakes, or to taste)
  • For the Vegetables:
  • 1 stalk celery
  • 1 red bell pepper
  • 1 carrot
  • 2 Tbsp oil for stir-frying (or as needed)
  • 3 red chili peppers (seeds left in)
  • 1 Tbsp fresh ginger, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 tsp sesame oil
  • For the Batter:
  • 1/4 cup flour
  • 1/4 cup cornstarch
  • 1 tablespoon vegetable oil
  • 1 Tbsp hot chili oil (optional)
  • 1/3 cup water, or as needed​
  • 4 to 5 cups oil for deep-frying

Steps to Make It

  1. Partially freeze the beef to make it easier to cut.

  2. If making homemade ginger juce, grate the ginger and squeeze out the juice until you have 2 tablespoons. Cut the partially frozen beef along the grain into thin strips the approximately length and width of matchsticks. Add the marinade ingredients and marinate the beef for 25 minutes.

  3. In a small bowl, mix together the soy sauce, rice wine or sherry, vinegar, sugar, water and hot chili oil. Set aside.

  4. While the beef is marinating, prepare the vegetables and sauce. Cut the celery, red bell pepper, and carrot into thin strips.

  5. To prepare the batter, combine the flour and cornstarch. Stir in the vegetable oil, and the hot chili oil if using. Add a much water as is needed to make a smooth batter. It should not be too dry or too runny, but should lightly drop off the back of a wooden spoon.

  6. Heat the oil for deep-frying to 360 degrees Fahrenheit. Dip the marinated beef pieces into the batter. When the oil is hot, add the beef and deep-fry until it is golden brown. Remove with a slotted spoon and drain on paper towels.

  7. Increase the heat to 400 degrees Fahrenheit. Deep-fry the beef a second time, to make it extra cripsy. Remove and drain. Clean out the wok.

  8. Heat 2 tablespoons oil in the wok. When the oil is hot, add the chilies, minced garlic and ginger. Stir-fry until the chilies begin to blister. Add the carrot. Stir-fry briefly, then add the celery, and then the red pepper.

  9. Push the vegetables up to the sides of the wok. Add the sauce in the middle. Heat to boiling, then add the deep-fried beef back into the pan. Mix all the ingredients together. Remove from the heat. Stir in the sesame oil. Serve hot.