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Ginger beef is a dish of thinly sliced meat cooked with a sweet ginger-flavored soy sauce. It originated in Northeast Asia but is now popular in Western countries. The dish can be made with affordable cuts of beef, and ginger is the main ingredient. It is typically served with rice or noodles.
Ginger beef is a dish of thinly sliced meat cooked over high heat and combined with a slightly sweet ginger-flavored soy sauce. The dish has its roots in Northeast Asian cuisine, especially China; however, it is generally served in Western countries. The Western version of the dish is generally sweeter than traditional Chinese dishes, and the meat can be coated in a thin batter and fried for a crispier texture.
Since the meat is cut into thin strips when preparing ginger meat, high-quality meat is not necessarily required for the dish. Cuts of beef, such as flank steak or London rack, with high amounts of connective tissue can have a tough, chewy texture when served in large chunks. With this dish, the thin slicing helps break up the tough fibers in the meat and tenderizes it, so traditionally tougher but more affordable cuts of beef can be used in the recipe. Common cuts of meat that can be used include flank steak, barbeque London, and sirloin. The thinner the sliced beef, the more likely it is to remain tender during cooking, so it may be advisable to place the beef in the freezer until firm but not completely frozen to make slicing easier.
Ginger is the main ingredient in the dish. Also commonly referred to as ginger root, ginger is not technically a root, but rather a rhizome or horizontal set of multiple roots. It has a spicy, aromatic flavor with sweet undertones and can be used fresh or dried. Ginger beef is also commonly flavored with soy sauce, sesame oil, rice wine vinegar, and dried pepper flakes.
Ginger beef is typically made by first slicing the selected cut of meat. Beef slices can be marinated in a combination of soy sauce, ginger, and other favorite flavoring ingredients before being cooked in oil over high heat. Some recipes call for the strips of beef to be coated in cornstarch and egg white batter before being cooked in oil. Vegetables, such as peppers, carrots or broccoli, can also be cooked in oil if desired. Once the meat is cooked through, it is typically combined with added ginger, soy sauce, and other sauce ingredients and cooked until the sauce thickens to the preferred consistency. Ginger beef is often served immediately after cooking alongside a starch, such as rice or noodles.
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