Crispy Beef with Soy Ginger Sauce (Restaurant Copycat)

⏱️ 38 minutes👥 4 servings❤️ Taste: 10/10
Crispy Beef with Soy Ginger Sauce (Restaurant Copycat)

Nutrition Facts

Calories
485
Protein
32g
Carbs
28g
Fiber
1g

Health Benefits

Gut Health4/10
Anti-Inflammatory5/10
Blood Sugar Control5/10

Ingredients

  • •- 1.25 lbs beef flank steak, sliced against the grain into 1/4-inch thick strips
  • •- 4 tablespoons cornstarch, divided
  • •- 2 tablespoons soy sauce (for marinade)
  • •- 2-3 cups vegetable oil for deep frying
  • •- 1/3 cup low-sodium soy sauce
  • •- 3 tablespoons fresh ginger root, finely minced
  • •- 4 cloves garlic, minced
  • •- 2.5 tablespoons rice vinegar
  • •- 2.5 tablespoons light brown sugar
  • •- 1/3 cup water
  • •- 1/4 teaspoon crushed red pepper flakes
  • •- 1.5 teaspoons toasted sesame oil
  • •- 1/4 teaspoon ground white pepper
  • •- 3 scallions, sliced on the diagonal into 1-inch pieces

Instructions

  1. 1Pat beef strips completely dry using paper towels to remove all surface moisture. Place beef in a medium mixing bowl and add 2 tablespoons soy sauce. Toss to coat evenly, then add 3 tablespoons cornstarch and mix thoroughly until each piece is well coated. Allow beef to marinate for 15 minutes at room temperature for better coating adhesion.
  2. 2Combine 1/3 cup soy sauce, minced ginger, minced garlic, rice vinegar, brown sugar, water, red pepper flakes, white pepper, and remaining 1 tablespoon cornstarch in a small bowl. Whisk until sugar dissolves and cornstarch is fully incorporated. Set sauce mixture aside.
  3. 3Pour vegetable oil into a heavy-bottomed wok or deep pot to a depth of 2 inches. Heat oil over medium-high heat until it reaches 360°F on a deep-fry thermometer, about 8-10 minutes.
  4. 4Working in batches to avoid crowding, carefully add marinated beef strips to hot oil. Fry until golden brown and crispy on all sides, about 3-4 minutes per batch. Use a slotted spoon or spider strainer to transfer fried beef to a paper towel-lined plate. Maintain oil temperature between 350-375°F throughout frying process.
  5. 5Heat a large skillet or wok over high heat until very hot, about 2 minutes. Add sesame oil and swirl to coat pan. Pour in sauce mixture and bring to a vigorous boil, stirring constantly until sauce thickens and becomes glossy, about 2-3 minutes.
  6. 6Add crispy beef strips to the sauce and toss quickly to coat, working for no more than 30 seconds to preserve crispiness. Remove from heat immediately.
  7. 7Transfer beef to a serving platter and garnish with sliced scallions. Serve immediately while beef retains maximum crispiness.