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Make Delicious, Easy Ginger Beef at Home!
Total: 30 Mins
Prep: 10 Mins
Cook: 20 Mins
Starting at: $12 Shop now
A quick note about safety: It is always recommended that you wear proper clothing in the kitchen when working with hot oil. Take safety precautions like keeping children out of the kitchen, etc. Wear an apron and use long tongs if you are concerned with oil splattering. Never wear plastic gloves of any kind as they can easily melt if they come into contact with hot oil. Oil is also the main cause of kitchen fires, so never leave it unattended.
Add Canola Oil to a deep frying pan or pot and heat on Medium/High temperature. Oil must be hot before adding beef to cook. It's best to have a thermometer in the oil, if possible. Ideal temp is around 350F. If you don't have a thermometer, keep a close eye on the oil. If there is too much splattering, turn the temp down slightly. The temperature of the oil will decrease quickly every time beef is added to the pot, so you'll also want to monitor it so that it stays hot enough. **Tip** Take a small piece of battered beef and add it to the oil. If it bubbles and sizzles around the beef immediately, then the temp is right to add your meat to the oil. If it doesn't immediately sizzle, wait a few more minutes until the oil is hotter.
Place another frying pan at medium heat on your stove top. Once it is hot, add cooking oil, minced garlic and minced ginger. Stir until cooked (only a minute or so).
Add Ketchup, honey and soy sauce to the frying pan. Turn heat down to medium/low. Simmer on low until sauce thickens, stirring occasionally.
While sauce simmers, coat beef strips in cornstarch. Shake off excess cornstarch and gently place in the oil. Cook for 3 - 4 minutes and then remove and place on paper towel to dry. Continue small batches until all the beef is cooked. Don't worry if the beef cools down to room temperature. The sauce is hot and will heat it back up when you are ready to serve.
When you are ready to serve dinner, coat the cooked beef with the sauce. Garnish with sesame seeds and green onions and/or strips of raw carrot or cucumber. The quicker it is served after adding the sauce, the crispier it will be. Serve on a bed of rice. Also pairs great with steamed broccoli.
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