30 Minute Ginger Beef

30 Minute Ginger Beef

Kneaded cuts of hamburger, seared until fresh, and covered in a garlic and ginger sauce – 30 Minute Ginger Beef is a reasonable supper the entire family will love!

30 Minute Ginger Beef – I could eat this each day of my life and never become worn out on it. Also, with just a little ways from prep to table, there's actually no motivation behind why I shouldn't!

Before John.e and I moved in together, I used to make Ginger Beef almost once per week. It was such an extraordinary weeknight supper – simple to plan and is exceptionally sympathetic of less expensive cuts of hamburger. On the off chance that you ever have one of those days at the market when you're desiring steak, yet the cost is ludicrous or the cuts are simply not justified, despite any potential benefits, snatch some less expensive skirt steak and you'll effectively fulfill your hamburger yearnings.

This dish is one that I've consummated. Honestly, I don't have to allude to a formula by any means. Along these lines, when I chose to present this formula on my blog, I needed to truly consider how to get the estimations right. A standout amongst the best things about this dish, other than the awesome flavor, is that the formula is excusing.

I want to serve 30 Minute Ginger Beef with darker rice. I'm a tad of anxious of fiery flavors, so for me, the rice chills off the warmth from the dried bean stew drops. I've additionally served this dish with basic sautéed broccoli too. It's likewise combines very well with broiled noodles. Yum!

Also Try Our Recipe : Lemon Chicken Pasta Bake

30 Minute Ginger Beef


  • 1 pound skirt steak, sliced thinly
  • 1/2 cup cornstarch
  • 1/4 cup vegetable oil, plus more for frying
  • 1/2 cup white onion, finely chopped
  • 2 cups carrots, julienned
  • 3 cloves garlic, minced
  • 2 teaspoons fresh ginger, grated
  • 1/4 teaspoon dried red chili flakes
  • 1/2 cup soy sauce
  • 1/4 cup white vinegar
  • 2 tablespoons sesame oil
  • 1/2 teaspoon black pepper
  • 1/2 cup brown sugar, lightly packed
  • 2 tablespoons sesame seeds


  1. Toss the skirt steak with the corn starch in a large bowl and set aside.
  2. Over medium heat, add the vegetable oil and onions to a sauce pan. Sauté for two minutes until onions are translucent.
  3. Add the carrots to the onions and sauté for 3-4 minutes until tender.
  4. Next, add the garlic, ginger, and chili flakes. Stir into the carrots and onions. Cook for 1-2 minutes.
  5. Lastly, add the soy sauce, vinegar, sesame oil, black pepper, brown sugar, and sesame seeds. Whisk together.
  6. Lower the heat to a simmer and allow the sauce to slightly thicken.
  7. 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.
  8. Finally, toss the fried beef with the sauce mixture. Serve immediately.

For more detail : bit.ly/2E1F3xu


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