Ginger Beef

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Put the steak in the freezer for 20 minutes to firm it up, then slice it across the grain into thin matchsticks about 5 mm wide and 6 cm long.

   Mark done Start 20 min timer

2. Toss the beef with the egg white and the tablespoon of soy sauce, then add the cornflour and mix until every strip is coated. If it looks dry, add 1 tablespoon of water.

   Mark done

3. Mix the soy sauce, vinegar, sugar, water, chilli garlic sauce, sesame oil and cornflour slurry in a small bowl.

   Mark done

4. Heat 5 cm of oil in a wok or deep pan to 180°C / 350°F. Fry the beef in 3 batches for 2 to 3 minutes each, until crisp and deep golden, and drain on a wire rack.

   Mark done Start 2 min timer

5. Pour all but 1 tablespoon of the oil out of the wok. Stir-fry the ginger, garlic, chillies and carrot for 1 minute.

   Mark done Start 1 min timer

6. Stir the sauce and pour it in. Simmer for 1 minute, until glossy and thick.

   Mark done Start 1 min timer

7. Return the beef to the wok and toss for 30 seconds to coat. Scatter with the spring onions and sesame seeds and serve at once with rice.

   Mark done Start 30 sec timer

Chef’s Tips

• Partly freeze the steak first. It slices thinly and evenly when firm.
• Fry in batches. A crowded pan drops the oil temperature and the coating turns soggy.
• Add the beef to the sauce at the last moment. It stays crisp for only a few minutes.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the chilli in the list implies, since dried chilli is more concentrated, and add more to taste.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.

Pairing Suggestions

• Steamed rice
• Stir-fried greens
• Egg fried rice

Storage & Reheating

Best eaten at once. Keep leftovers in the fridge up to 2 days, and re-crisp the beef in a hot oven before tossing it in warm sauce.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.