30 Minute Ginger Beef – 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.
This dish is one that I’ve perfected. Truth be told, I don’t need to refer to a recipe at all. So, when I decided to post this recipe to my blog, I had to really think about how to get the measurements right. One of the best things about this dish, other than the wonderful flavour, is that the recipe is very forgiving.
For example, if you love the flavour of fresh ginger, you can certainly add more in the cooking process. The carrots can be substituted for red or green peppers. Increase or decrease the garlic based on your preference. Just keep the liquid amounts as listed in the recipe and you’ll be enjoying a mouth-watering dinner in 30 minutes or less.
I love to serve 30 Minute Ginger Beef with brown rice. I’m a little bit of nervous of spicy flavours, so for me, the rice helps to cool down the heat from the dried chili flakes. I’ve also served this dish with simple sautéed broccoli as well. It’s also pairs very well with fried noodles. Yum!
Before we get to the recipe, there’s just one more thing I have to tell you about – freezing. Since I’m the only meat-eater in our home, I often need to refrigerate or freeze meat dishes. This is one such recipe. Here’s what you should do: Portion one cup of the 30 Minute Ginger Beef into and place into a food safe container. (Don’t do this until the beef is completely cooled, or at room temperature.)
Add 2 tablespoons of water to the container and place a piece of plastic wrap over the container to seal. Next, add the lid and you’ve created a good seal. The water is important to prevent the beef from drying out during the re-heating stage.
To reheat, simply remove the lid, remove the plastic wrap, and transfer the contents to a skillet. Place a lid on the skillet, and over medium heat, allow the beef to heat up. The water will steam the beef and keep it moist. The beef should be fully re-heated and ready to eat in five minutes.
- 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 chili flakes
- 2 tablespoons sesame seeds
- Toss the skirt steak with the corn starch in a large bowl and set aside.
- Over medium heat, add the vegetable oil and onions to a sauce pan. Sauté for two minutes until onions are translucent.
- Add the carrots to the onions and sauté for 3-4 minutes until tender.
- Next, add the garlic, ginger, and chili flakes. Stir into the carrots and onions. Cook for 1-2 minutes.
- Lastly, add the soy sauce, vinegar, sesame oil, black pepper, brown sugar, and sesame seeds. Whisk together.
- Lower the heat to a simmer and allow the sauce to slightly thicken.
- 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.
- Finally, toss the fried beef with the sauce mixture. Serve immediately.