Crispy Ginger Beef Recipe

Slice and dry

Trim excess fat from the flank steak and slice it thinly (1/8–1/4 inch) against the grain. Pat the slices very dry with paper towels — moisture prevents crisping.

Prepare egg wash

Whisk the egg whites lightly in a shallow bowl until slightly frothy.

Coat beef

In a wide bowl combine 1 cup cornstarch, 1/2 cup flour, 1 tsp salt and 1/2 tsp pepper. Dredge each steak slice first in the egg whites, allowing excess to drip off, then toss thoroughly in the dry mixture to coat completely. Shake off excess coating and set pieces on a rack while you heat the oil.

Heat oil and fry

Pour 3–4 cups vegetable oil into a heavy skillet or wok to a depth of about 1–1.5 inches (or use a deep fryer to 350°F/175°C). Heat until a small piece of coating sizzles and turns golden — about 350°F. Fry the beef in batches (do not overcrowd) for 2–3 minutes per batch, until very crispy and golden. Use a slotted spoon to transfer fried beef to a paper-towel-lined tray. Keep warm in a low oven (200°F/95°C) if desired while you make the sauce.

Prepare sauce base

In a small bowl whisk together 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp hoisin, 2 tbsp packed brown sugar and 1/2 cup water until sugar dissolves. Set aside.

Sauté aromatics

Wipe out excess oil from the skillet, leaving about 1 tbsp, or add 1 tbsp fresh oil and heat over medium. Add the julienned ginger and minced garlic and sauté 30–45 seconds until fragrant (do not burn). Add sliced red chili or sprinkle red pepper flakes and stir 10 seconds.

Make sauce

Pour the reserved sauce mixture into the skillet. Bring to a gentle simmer. Mix 1 tsp cornstarch with 1 tbsp cold water to form a slurry, then slowly whisk the slurry into the simmering sauce. Cook 1–2 minutes until the sauce thickens and coats the back of a spoon. Stir in 1 tsp sesame oil and taste; adjust sweetness or salt (add up to 1 tbsp soy or 1 tsp sugar) if needed.

Combine beef and sauce

Add the fried beef to the skillet and toss quickly to coat every piece with the glossy ginger sauce. Cook together 30–45 seconds just to marry flavors and reheat the beef — do not simmer long or the coating will soften too much.

Transfer the crispy ginger beef to a serving platter. Sprinkle with thinly sliced green onions and toasted sesame seeds. Serve immediately with lime wedges on the side for brightness, and steamed rice or noodles.