Crispy Ginger Beef

From: Chef #1077864

On Nov 14, 2009

Definetly double the sauce but keep sugar the same.

From: zaar junkie

On Nov 13, 2009

I made this recipe vegetarian by using VegeUSA mock beef strips in place of the steak. I thought the sauce was amazing. Nice amount of heat. I think this would work well with tofu as well. The mock beef strips didn't really crisp up instead they tended to absorb the oil, so next time I might just forgo the frying and just start with frying the veggies. Easy meal though. I've had this recipe tagged for a while now and am happy I finally tried it. Thanks!

From: Chef #453196

On Jul 13, 2008

This recipe is outstanding. I made it on a whim when we had family guests who appreciate Asian cooking. Everyone LOVED it. I really thought that I had made too much, but everyone loved it so much that I ended up only having a small amount to eat myself. I omitted the red pepper flakes, because I have young kids, and my hubby doesn't like spicy dishes. Also, the flank steak I bought was sliced in a big panel, but the panel was very thin, so it was much easier to slice up into thin strips than just regular cut flank. MAKE SURE you do slice them thin - it makes a huge difference in the taste and how the corn starch binds to the meat. For the sugar I used splenda blend, and only 1/4 cup instead of a half - also, I don't actually have a wok, I used a 2-quart pan instead. Although it takes a bit of time, more than 30 minutes prep for me (I'm domestically challenged), it's worth it. Totally, totally worth it. I think this next time I might include more carrots to add a bit more color. I'm getting ready for round 2 now, dinner party tonight, better get to it!!!!! Thanks so much for posting this recipe, it makes me look like a great and wonderful cook!!! :D

From: gail168

On Jun 19, 2005

excellent! I doubled the sauce ingredients but kept the sugar and crushed red pepper flakes the same. I also thickened the sauce a bit with cornstarch.