Steps to Prepare Favorite Crispy Beef in Sweet Ginger Sauce

Hello everybody, it is me, Dave, welcome to my recipe site. Today, we’re going to make a distinctive dish, crispy beef in sweet ginger sauce. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Crispy Beef in Sweet Ginger Sauce is one of the most popular of recent trending foods in the world. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions every day. Crispy Beef in Sweet Ginger Sauce is something which I have loved my entire life. They’re nice and they look fantastic.

To begin with this recipe, we must prepare a few components. You can cook crispy beef in sweet ginger sauce using 18 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Crispy Beef in Sweet Ginger Sauce:

1. Get 250 g Beef (sliced thinly)
2. Take Batter;
3. Get 3 Tbsp Tapioca Flour
4. Make ready 1 Egg
5. Prepare 1 pinch (1 g) salt
6. Make ready as needed Cooking Oil (for deep frying)
7. Take Sauce (mix well in a bowl);
8. Get 2 Tbsp Soy Sauce
9. Get 2 Tbsp Vinegar
10. Make ready 3 Tbsp Sugar
11. Get 1 tsp Sesame Oil
12. Get For Stir Frying;
13. Make ready 2 Tbsp Cooking Oil
14. Make ready 20 g Ginger (roughly chopped)
15. Prepare 20 g Garlic (roughly chopped)
16. Get 1 pc (25 g) Red Chilli (cut into match sticks)
17. Get 70 g Mushrooms (slice thinly)
18. Take 1 stalk Spring Onion (garnish)

Instructions to make Crispy Beef in Sweet Ginger Sauce:

1. Add the tapioca flour and egg in a bowl and whisk to a batter. Add the beef, mix well and let it sit. When ready, deep fry the beef until it is crispy and then set it aside.
2. In another wok heat 2 Tbsp of cooking oil until hot then fry the garlic and ginger until fragrant. Add the chilli and fry that for 10 seconds.
3. Add in the sauce and bring it to a boil. Add in the mushrooms and cook for 1 minute or until sauce is reduce by 1/3.
4. Add in the beef and mix well. Serve hot on a plate and garnish with spring onions.

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