Crispy Ginger Beef Recipe

I recently discovered the perfect way to make the batter stick to the beef when frying – a technique called "velveting" the meat. By dunking the beef in a slurry of 1 tablespoon of corn starch, 1 tablespoon of soy sauce, and 1 tablespoon of sesame oil (or another light oil) for 30 minutes, you create a protective coating that helps brown the meat evenly, seal in juices, and improve sauce adhesion. Adding a pinch of ginger powder to the slurry enhances the flavors even more. After dredging the beef in corn starch again, I fried it up perfectly, resulting in a delicious meal. It's crucial not to add a slurry to the sauce, as the corn starch from velveting the meat will already be on the beef. Letting the fried beef soak in the flavorful sauce for a few minutes allows for a perfect blend of flavors. I tried various cooking techniques for this dish, and velveting the meat was the closest to restaurant-quality taste. The recipe itself is amazing, but letting it simmer on low heat for some time enhances the flavors even more. I made a mistake of substituting white vinegar and honey for rice vinegar and brown sugar in the sauce in a rush - this affected the taste negatively, so it's important to use the right ingredients. In Mexico, 1 tablespoon of red pepper chili flakes was sufficient for a mildly spicy flavor. Adjust the amount based on your spice tolerance. Overall, this recipe is fantastic, and I highly recommend trying it out. Thank you for sharing, OP!

I decided to velvet the meat as another reviewer recommended, and the result was fantastic!! It tasted incredibly similar to the ginger beef we usually order for takeout. I marinated the meat in the velveting mixture overnight, and it seemed to make a big difference. The only change I made was to reduce the amount of red pepper flakes significantly, as I was serving it to family members who don't like spicy food. I cooked it last week and I'm already preparing to make it again today. This recipe is definitely going into our regular dinner rotation!

I made a slight modification to this recipe by marinating the beef in soy sauce and garlic before deep frying it. My family, including my picky 8-year-old, loved it, although I found it a tad too sweet for my taste. Next time, I'll either add more soy sauce to balance the sweetness or reduce the amount of sugar. Overall, it was delicious!

I thoroughly enjoyed this vegetarian version of the dish! I made some modifications by using beef-style soy protein pieces (Farmboy brand) instead of meat, coated them in panko crumbs and fried them after dipping in an egg mixture with seasonings. I skipped the cornstarch and used chickpea flour in the sauce to thicken it before adding the "beef." I substituted broccoli for the carrots and the result was absolutely delicious! It was my first attempt at recreating my favorite takeout dish at home and it turned out fantastic. Thank you so much!

This dish was quite delicious with a rich variety of flavors. The only adjustment I would suggest is to lessen the amount of red pepper flakes as it turned out too spicy for my family's liking. I plan on using half a tablespoon next time. Additionally, the technique of coating the meat with cornstarch didn't yield the desired crunchy texture; instead, most of the cornstarch settled at the bottom of the marinating dish despite my efforts to mix it in thoroughly. Next time, I'll probably try coating the meat with eggs and cornstarch separately without adding water.

This dish was incredibly delicious! I will definitely be making it again. I included broccoli along with the other vegetables, and next time, I plan to coat them in cornstarch before dipping them in the batter for a crispier texture. I also decided to double the sauce for extra flavor. In addition, I suggest adding the meat at the very end and gently stirring to maintain its crispiness.

The dish was a bit too sweet for my liking, so I plan to reduce the sugar when I make it again. Additionally, the amount of the coating mixture for the beef was excessive and could be scaled down. Despite my initial concerns about the ginger, which seemed like it would be too spicy for my taste preference, it actually turned out to be just right as I prefer mild spice levels. Overall, I will definitely be making this dish again with some adjustments.

I swapped the carrots for celery since I didn't have any, and it turned out delicious! I also served it over a bed of fragrant Jasmine rice. I'll definitely make it again :) We're not big fans of a lot of spice, so I only used half the amount of red pepper flakes recommended, but there was still a nice kick to the dish.

The taste was exceptional, although I used less sugar than the recipe called for. Based on flavor alone, I would give it a 5-star rating. However, the preparation and frying process presented some challenges. It was time-consuming to cut all the vegetables into matchstick pieces. Thankfully, I had prepped the veggies the night before; otherwise, this weekday dinner would have taken much longer to cook. Frying in batches was a lengthy task, and the splattering created quite a mess. The batter didn't adhere well to the meat and ended up burning in the wok. The meat didn't achieve a crispy texture as expected; next time, I would prefer to velvet the meat instead. If serving this dish to children, I would recommend omitting the red pepper flakes as it can be spicy.

This recipe is hands down my absolute favorite!! It surpasses takeout by a mile. The perfect amount of heat alongside the zesty kick of ginger. The crunch is just divine! I always include the sesame oil (the secret ingredient, trust me!). It pairs perfectly with homemade fried rice. I always whip up an extra half batch of the sauce so everyone can enjoy it to the fullest.