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Ginger Fried Beef

A community recipe by

Not tested or verified by

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A dish served in most Chinese restaurants in Canada. I believe it was first made in Calgary.


Serves: 4

  • ½ kilogram steak (flank)
  • 2 beaten eggs
  • 188 millilitres cornstarch
  • 125 millilitres water
  • 165 millilitres grated carrots
  • 2 tablespoons chopped scallions
  • 4 tablespoons finely chopped fresh gingerroot
  • 4 cloves grated garlic
  • 3 tablespoons soy sauce
  • 2 tablespoons wine (or sake)
  • 2 tablespoons rice wine vinegar (or white vinegar)
  • 1 tablespoon asian sesame oil
  • 125 millilitres sugar
  • finely chopped chile
  • oil (for wok or fry pan)


Ginger Fried Beef is a community recipe submitted by Nancy and has not been tested by so we are not able to answer questions regarding this recipe.

  • Slice steak against the grain into narrow strips. Mix beef and eggs.
  • Dissolve cornstarch in water and mix with beef.
  • Pour ample oil in wok for deep frying. Heat oil to boiling, but not smoking.
  • Add beef to oil 1/4 at a time. Separate beef pieces with fork or chop sticks. Cook, stirring frequently until crispy. Remove, drain and set aside.
  • Put 1 tbsp. oil in wok. Add carrots, onion, ginger and garlic and stir fry over high heat. Add remaining ingredients and bring to a boil.
  • Add beef back in, mix well and serve over steamed rice.
  • Tell us what you think