30 Minute Ginger Beef - Beef Recipes

30 Minute Ginger Beef - Beef Recipes. I could eat this every day of my life and never grow tired of it. And, with only 30 minutes from prep to table, there’s really no reason why I shouldn’t!

Before John.e and I moved in together, I used to make Ginger Beef nearly once a week. It was such a great weeknight meal – easy to prepare and is very forgiving of cheaper cuts of beef.  If you ever have one of those days at the grocery store when you’re craving steak, but the price is outrageous or the cuts are just not worth it, grab some cheaper skirt steak and you’ll easily satisfy your beef cravings.

30 Minute Ginger Beef - Beef Recipes

INGREDIENTS

• 1 pound skirt steak, sliced thinly
• 3 cloves garlic, minced
• 2 teaspoons fresh ginger, grated
• 2 cups carrots, julienned
• 1/2 cup white onion, finely chopped
• 1/2 cup soy sauce
• 1/4 cup white vinegar
• 2 tablespoons sesame oil
• 1/4 cup vegetable oil, plus more for frying
• 1/2 teaspoon black pepper
• 1/2 cup brown sugar, lightly packed
• 1/2 cup cornstarch
• 1/4 teaspoon dried red chili flakes
• 2 tablespoons sesame seeds

INSTRUCTIONS

1. Toss the skirt steak with the corn starch in a large bowl and set aside.
2. Over medium heat, add the vegetable oil and onions to a sauce pan. Sauté for two minutes until onions are translucent.
3. Add the carrots to the onions and sauté for 3-4 minutes until tender.
4. Next, add the garlic, ginger, and chili flakes. Stir into the carrots and onions. Cook for 1-2 minutes.
5. Lastly, add the soy sauce, vinegar, sesame oil, black pepper, brown sugar, and sesame seeds. Whisk together.
6. Lower the heat to a simmer and allow the sauce to slightly thicken.
7. In the meantime, bring about 2-3 cups of vegetable oil to optimum frying temperature in a deep skillet. Shake the excess corn starch off the beef and fry each piece in batches until crispy. This process takes about 3-4 minutes. Drain the fried beef on paper towels.
8. Finally, toss the fried beef with the sauce mixture. Serve immediately.

via: lordbyronskitchen.com

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