Entree: Canada – Alberta – 薑牛肉 ➤ Jiāng niúròu (Ginger Beef)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Total 35 min

Ingredients

- 1 lb (454 g) flank steak, sliced into 1/4-inch (6 mm) strips (approx. 1 lb/454 g usable)
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1.5 g) freshly ground black pepper
- 1/2 cup (60 g) cornstarch, plus 2 tbsp (16 g) more for sauce slurry
- 1 large egg (approx. 50 g)
- 1/4 cup (60 ml) cold water
- 4 cups (960 ml) vegetable oil for deep-frying (amount as needed)
- 1 small red bell pepper, seeded and sliced into strips (approx. 4 oz / 115 g)
- 3 scallions, cut into 1-inch (2.5 cm) pieces (approx. 3 oz / 85 g)
- 1 tbsp (6 g) fresh ginger, finely grated
- 2 cloves garlic, minced (approx. 6 g)
- 1/4 cup (60 ml) low-sodium soy sauce
- 1/4 cup (50 g) packed light brown sugar
- 2 tbsp (30 ml) rice vinegar
- 2 tbsp (30 ml) ketchup
- 1 tsp (5 ml) toasted sesame oil
- 1/4 tsp (0.5–1 g) crushed red pepper flakes (adjust to taste)
- 1 tbsp (15 ml) hoisin sauce (optional, authentic variations sometimes use ketchup or hoisin)
- 1 tbsp (15 g) toasted sesame seeds (optional)

Instructions

1. Pat the beef strips dry, then season with kosher salt and black pepper. In a bowl, whisk the egg with 1/4 cup (60 ml) cold water; add the 1/2 cup (60 g) cornstarch and toss the beef in the mixture so each strip is evenly coated.
2. Heat the vegetable oil in a deep pot or wok to 350°F (175°C). Fry the battered beef in batches until golden brown and crispy, about 2–3 minutes per batch. Drain on a wire rack or paper towels and keep warm.
3. While the beef fries, whisk together the sauce: in a small bowl combine soy sauce, brown sugar, rice vinegar, ketchup, hoisin (if using), crushed red pepper flakes, and 2 tbsp (16 g) cornstarch mixed with 2 tbsp (30 ml) water to make a slurry; set aside.
4. In a large skillet or clean wok over medium heat, add 1 tbsp (15 ml) vegetable oil (or use a splash of oil if oil remains hot). Sauté the grated ginger and minced garlic for 30–45 seconds until fragrant. Add the red bell pepper and cook until slightly softened, about 2 minutes.
5. Pour the sauce into the skillet and bring to a simmer, stirring until it thickens to a glossy coating, about 1–2 minutes. Stir in the toasted sesame oil and adjust seasoning to taste.
6. Add the fried beef and scallions to the skillet and toss quickly to coat everything evenly in the sauce, heating through for about 1 minute.
7. Transfer to a serving platter, sprinkle with toasted sesame seeds if using, and serve immediately with steamed rice.