151 Reviews of Crispy Ginger Beef

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.

From: Iluv2cook59

On Sep 30, 2007

I am giving this 5 stars for the flavour.... the simplicity was 0... just because it was a lot of prep work... but besides that.. a great challenge... the only complaint was that there wasn't too much sauce in the dish.. Please remember when making this dish to use only fresh garlic and ginger ( I grated this) ..... I am thinking that if I added a cup of water to the soy "mixture" sauce, the perfect meld of incorporating rice and meat may be attained?

From: NathalieP

On Mar 5, 2005

This was an excellent recipe which I will be making again for certain. Instead of using beef though I used chicken and doubled the sauce recipe with some cornstarch to make it thicker. A must try recipe

From: Potatohead

On Jan 13, 2005

This was so good! Took a few minutes to prep the food; but well worth the work. Not too hot or spicy that you can't eat it; but you'll want to have something to drink handy. I'll be sharing this recipe with some family & friends.

From: Nonnie4Two

On May 12, 2008

This got high enough marks from both boys to be put into the Chinese rotation. It took more prep than the 15 minutes noted, but even so, it was definitely worth it. I doubled the sauce ingredients (except for the sugar-I left that at 1/2 cup) and I'm glad I did. Next time I might even triple the sauce, so there is enough to put over the rice I served it with. Thanks for a great recipe!

From: Chef #1133709

On Apr 6, 2009

This was indeed excellent! The sauce certainly needed thickening, so I think I'll follow gail168's advice and add a tablespoon of cornstarch next time. Also, I only put 1/2 the red pepper in, and the spice seemed just right to me. Finally, follow everyone else's advice (and my own) and double the sauce! It seems to make the beef a bit less "crispy," but makes up for that in delicious-ness.

From: Three Kids Make Me Crazy

On Oct 23, 2006

Very good. Left the pepper flakes out the first time because the quantity of ginger scared me a bit, but it can definitely use them. Delicious without them, can't wait to try it with them! Definitely a keeper.

From: Dr Ruth

On Oct 23, 2006

This was outstanding with venison as well. Just make sure the oil is hot, and the strips not too thick. Loved it.

From: paulamonster

On Jan 29, 2006

I loved this ginger beef! I have been craving ginger beef for ages, and since I am celiac, I can't eat restaurant Chinese food (wheat in most soy sauce, sauces, etc.) anyway, This was exactly what I was hoping for. Unfortunately, I bombed the frying step (I'm no good at oil) so after attempting that, I finished cooking by stir=frying instead. Still turned out beautifully! Also, I cut back on chilis by about 1/2 because we were cooking for company. Thanks for the excellent (and gluten free if you use gf soy sauce!) recipe