I live in the city that (supposedly) invented it; that fact, combined with my sweet wok slinging skills (attributed to ninja genes), makes it only natural for me to want to share my Ginger Beef recipe with y’all. It’s sweet, sour, salty, and tastes like deep fry, which is basically food heaven.
What you don’t get:
A pool of rancid, bleached, high-heated, inflammation causing oils
What you do get:
Natural, organic, gluten-free “breading’”
Healthy, easily usable energy fats
A variety of colourful, beautiful veg
Guiltless Ginger Beef Stir Fry
3/4 cup arrowroot powder or organic cornstarch
1/2 cup filtered water
1 pound organic stir steak, cut into thin strips
1/4 cup avocado or coconut oil, or as needed
1 onion, sliced into thin strips
½ lb mushrooms, sliced
1 large carrot, cut into matchstick-size pieces
1 green bell pepper, cut into matchstick-size pieces
1 red bell pepper, cut into matchstick-size pieces
1 head of broccoli, cut into florets
2 Tbsp grated or finely minced fresh ginger root
3 garlic cloves, minced
1/2 cup raw honey
2 Tbsp rice vinegar
3 tablespoons low sodium, gluten free, organic soy sauce
1 tsp red pepper flakes, or to taste
Toasted sesame seeds, sliced green onion & toasted sesame oil for drizzling *optional
Grab a medium mixing bowl, whisk together eggs, water, starch of choice and season with S&P.
Toss your steak strips into the batter and mix to coat.
Now grab a small bowl & whisk to combine your sauce ingredients: honey, rice vinegar, soy sauce & red pepper flakes
Heat your wok (I like using my “Greenpan” wok) to medium & add fat of choice.
Once nice and hot, add half the batch of beef, being careful not to crowd the wok.
When beef has browned well and is crisp, flip to brown the other side.
Remove crispy, browned beef strips to a paper towel lined plate & continue with the other half of batch. Once the 2nd batch looks just as tasty as the 1st, add it to the beef plate.
If your pan is dry, add a bit more oil, and once heated, toss all your beautiful veg into the hot pan & tap into your inner Asian to wok that shit…about 3-5 minutes. Add your garlic & ginger & continue to wok 1 minute longer.
Once the veg is looking bright and crisp, add the sauce that you combined earlier, and wok some more. Maybe a minute or so, until the sugar in your sauce has thickened, and now time to add the beef.
Give the beef a few wok turns in the pan to coat with sauce, until it has warmed; about 1 minute.
Plate your delicious, crispy, vibrant ginger beef & top with green onion, toasted sesame seeds, and a drizzle of organic, cold pressed toasted sesame oil.
UMAMI, NINJAS! ENOY!