Ginger Fried Beef

Chinese take out food may not be gluten free, so if you’ve been craving Ginger Fried Beef and haven’t been able to find it, then make your own! Thin slivers of beef are fried until the batter is crispy, then it’s coated in a sweet and spicy sauce.

Slice the thin rouladen cut steak into 2″ long strips. If you are using regular steak, freeze the meat first for about 30 minutes. This will make it easier to slice very thinly.  Combine sauce ingredients into a bowl and set aside. Thinly slice the peppers and carrots into long strips.

Mix up the batter ingredients in a large bowl, whisking until smooth. Place meat strips in batter and toss to coat, set aside.
To fry beef, use a wok saucepan and fill with about 4 inches of oil. Heat oil to 250°F, then add in batter coated beef pieces one at a time (shaking excess batter off). Do not crowd the pan, only put in enough pieces at one time so they don’t touch each other when cooking. Cooking time depends on how thick you cut your meat, could range from 2-5 minutes. At the two minute mark remove a piece and cut it in half to see if there is any pink left inside. If there is, continue cooking until no pink remains (note how long it cooked for so you can better time your second batch). Place cooked fried beef onto a paper towel to drain while you cook the remaining slices. If desired, once all the beef is cooked, re-fry them again for only 1 minute. This will give them an even crispier coating. Place on paper towels to remove excess oil.

Heat a tablespoon of oil in a large frypan or wok and fry peppers and carrots over med-high heat until veggies just start to soften, then pour sauce mixture in and bring to a boil. Lower to a simmer and reduce until sauce is thickened (if not thickening, stir in a mixture of 1 Tbsp cornstarch and 1 Tbsp cold water).

Combine everything together, tossing until the beef is fully coated with the sauce.

Ginger Fried Beef

Marla Hingley

Crunchy deep fried pieces of beef coated in a sweet and spicy sauce.

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Prep Time 20 mins

Cook Time 15 mins

Total Time 35 mins

Servings 4

Ingredients

  

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• ½ lb beef rouladen thinly sliced beef, about ¼”
• 1 green pepper
• 1 red pepper
• 1 carrot shredded lengthwise
• Oil for frying

Batter

• ¼ cup water
• 2 Tbsp oil
• 1 egg
• 1/3 cup cornstarch
• 1/3 cup brown rice flour
• ¼ tsp pepper

Sauce

• 2-3 tsp fresh ginger minced
• 4 cloves garlic minced
• ¼ cup water
• ½ cup GF soy sauce
• 2 Tbsp white vinegar
• 2 Tbsp honey
• 1 Tbsp cooking sherry
• 1/3 cup sugar
• ½ tsp chilli powder

Instructions

 

• Cut the steak against the grain into 2” long strips (if you freeze the meat first for about 30 minutes, it will make it easier to cut).
• Mix up the batter ingredients in a large bowl, whisking until smooth. Place meat strips in bowl and toss to coat, set aside.
• Combine sauce ingredients into a bowl and set aside.
• Thinly slice the peppers and carrots into long strips. Heat a tablespoon of oil in a large frypan or wok and fry peppers and carrots over med-high heat until veggies just start to soften, then pour sauce mixture in and bring to a boil. Lower to a simmer and reduce until sauce is thickened (if not thickening, stir in a mixture of 1 Tbsp cornstarch and 1 Tbsp cold water).
• To fry beef, use a wok, saucepan or electric frypan and fill with about 4 inches of oil. Heat oil to 250°F, then add in batter coated beef pieces one at a time (shaking excess batter off). Do not crowd the pan, only put in enough pieces at one time so they don’t touch each other when cooking. Cooking time depends on how thick you cut your meat, could range from 2-5 minutes. At the two minute mark remove a piece and cut it in half to see if there is any pink left inside. If there, is continue cooking until no pink remains (note how long it cooked for so you can better time your second batch). Place cooked fried beef onto a paper towel to drain while you cook the remaining slices. If desired, once all the beef is cooked, re-fry them again for only 1 minute. This will give them an even crispier coating. Place on paper towels to remove excess oil.
• Combine everything together, tossing until the beef is fully coated with the sauce.

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