Crispy Beef with Ginger-Garlic Sauce Recipe – Easy Asian Fusion

Last Updated on 2 months by Neha Deshmukh

Crispy Beef with Ginger-Garlic Sauce Recipe – Easy Asian Fusion

Hey everyone! If you’re anything like me, you’re always on the lookout for a delicious meal that comes together without a ton of fuss. This Crispy Beef with Ginger-Garlic Sauce is exactly that. It’s a fantastic Asian-inspired dish that’s become a real favorite in my kitchen – and I think it’ll be one of yours too! I first made this when I was craving something flavorful and satisfying, and it’s been a go-to ever since.

Why You’ll Love This Recipe

This recipe is a winner for so many reasons. It’s quick – ready in about 40 minutes! – and the combination of crispy, tender beef with that sweet, savory, and slightly spicy sauce is just incredible. Plus, it’s surprisingly easy to make, even if you’re not a seasoned chef. It’s the perfect weeknight dinner that feels a little bit special.

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 1 tbsp Vegetable oil (approx. 15ml)
• 1-2 tsp minced ginger
• 1 tbsp minced garlic
• ½ cup soy sauce (approx. 120ml)
• ½ cup water (approx. 120ml)
• ¾ cup dark brown sugar (approx. 150g)
• 1 ½ pounds flank steak (approx. 680g)
• ½ cup cornstarch (approx. 60g)
• ¼ tsp red pepper flakes
• 1 bunch green onions

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe really shine.

• Flank Steak: This is my go-to cut for stir-fries because it’s flavorful and becomes wonderfully tender when sliced against the grain. You could also use sirloin, but flank steak really absorbs the sauce beautifully.
• Dark Brown Sugar: Don’t skimp on the dark brown sugar! It adds a lovely molasses-like depth of flavor that regular granulated sugar just can’t match.
• Soy Sauce: We’re using soy sauce for that essential umami kick. The balance between the sweetness of the brown sugar and the saltiness of the soy sauce is key to this recipe.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Prepare the sauce: Heat the vegetable oil in a saucepan over medium heat. Add the minced ginger and garlic and sauté for about 30 seconds, until fragrant. Be careful not to burn the garlic! Now, pour in the soy sauce, water, and dark brown sugar. Bring to a simmer and let it bubble gently for 10-15 minutes, stirring occasionally, until the sauce has thickened slightly.
2. Prep the beef: While the sauce is simmering, it’s time to tackle the flank steak. Slice it against the grain at a 45-degree angle into ¼-inch thick pieces. This is important for tenderness! Place the sliced beef in a bowl and toss it with the cornstarch, making sure every piece is coated. Let it rest for 10-15 minutes – this helps the cornstarch create a nice crispy coating.
3. Fry the beef: Heat about 1 inch of vegetable oil in a large, heavy-bottomed pot or deep fryer to around 350°F (175°C). Carefully add the beef in batches, making sure not to overcrowd the pot. Fry for 2-3 minutes per batch, until golden brown and crispy. Remove the beef with a slotted spoon and place it on a plate lined with paper towels to drain.
4. Combine and coat: Discard the oil from the pot (or let it cool for reuse). Return the crispy beef to the pot. Pour the ginger-garlic sauce over the beef and stir for about a minute, until everything is evenly coated.
5. Finish and serve: Sprinkle with red pepper flakes and chopped green onions. Remove from heat and serve immediately with a generous helping of steamed rice.

Expert Tips

• Don’t overcrowd the pot when frying the beef! This will lower the oil temperature and result in soggy beef. Work in batches.
• Make sure your oil is hot enough before adding the beef. A good way to test is to drop a small piece of beef into the oil – it should sizzle immediately.
• Slicing the beef against the grain is crucial for tenderness.

Variations

Want to switch things up? Here are a few ideas:

• Spice Level: Adjust the amount of red pepper flakes to your liking. For mild, use just a pinch. For medium, use ¼ tsp. And for hot? Go ahead and add ½ tsp or more! My friend loves to add a dash of chili garlic sauce too.
• Gluten-Free Adaptation: Simply substitute the soy sauce with tamari.
• Vegan Adaptation: Use a plant-based beef alternative! There are some great options available now that will give you a similar texture.
• Quick Weeknight Version: If you’re really short on time, you can skip the deep-frying and stir-fry the beef in a wok or large skillet with a little oil. It won’t be quite as crispy, but it will still be delicious.

Serving Suggestions

This Crispy Beef with Ginger-Garlic Sauce is fantastic served with:

• Steamed rice (jasmine or basmati are my favorites)
• Stir-fried vegetables (broccoli, snap peas, and carrots are great choices)
• A side of kimchi for an extra kick

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave. The beef may lose some of its crispiness upon reheating, but it will still taste amazing!

FAQs

Let’s answer some common questions:

• What cut of beef works best for this recipe? Flank steak is ideal, but sirloin can also work.
• Can I make the sauce ahead of time? Absolutely! You can make the sauce up to 2 days in advance and store it in the refrigerator.
• How can I adjust the sweetness of the sauce? Reduce the amount of brown sugar if you prefer a less sweet sauce.
• What is the best way to achieve crispy beef without overcooking it? Fry the beef in batches and don’t overcrowd the pot.
• Can this dish be made in an air fryer? Yes! You can air fry the beef at 400°F (200°C) for 8-10 minutes, flipping halfway through.

Enjoy! I really hope you give this recipe a try. Let me know what you think in the comments below. Happy cooking!