Turmeric Ginger Beef

April 25, 2017

Skip the take-out and make this fast and tasty ginger beef at home! 




The Beef:

- 3/4 cup cornstarch

- 2 eggs

- 1 pound flank steak, cut into thin strips

- 1/2 cup canola oil, coconut oil, or whatever oil you prefer for frying 


The Sauce: 

- 1/4 cup minced fresh ginger root

- 5 garlic cloves, minced

- 3 tablespoons soy sauce

- 1 teaspoon Truly Turmeric

- 1 tablespoon sesame oil

- 1 tablespoon siracha


The Veggies:

- 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

- 3 green onions, chopped




  1. Place cornstarch in a large bowl; break apart chunks until smooth.

  2. Whisk eggs in a bowl and add some salt and pepper.  toss steak strips in mixture to coat.

  3. Coat steak strips in corn starch. 

  4. Pour canola oil into wok 1-inch deep; heat oil over high heat until hot but not smoking. Place 1/4 of the beef strips into hot oil; separate strips with a fork. Cook, stirring frequently, until coating is crisp and golden, about 3 minutes. Remove beef to drain on paper towels; repeat with remaining beef.

  5. Drain off all but 1 tablespoon oil; cook and stir carrot, green bell pepper, red bell pepper, green onions, ginger, and garlic over high heat until lightly browned but still crisp, about 3 minutes.

  6. Whisk the sauce ingredients together in a bowl. Pour sauce mixture over vegetables in wok; bring mixture to a boil. Stir beef back into vegetable mixture; cook and stir just until heated through, about 3 minutes.

  7. Serve on its own or with noodles, rice, or anything else your creative mind can dream of! 

  8. Enjoy - ohh soo good! 


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