Spicy Crispy Beef

Spicy Crispy Beef

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"Have never found a recipe for crispy ginger beef like the ones in the restaurants. Have experimented, and have found something pretty close. Serve with rice and some steamed veggies."
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45 m servings 489 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 489 kcal
  • 24%
  • Fat:
  • 31.8 g
  • 49%
  • Carbs:
  • 40.9g
  • 13%
  • Protein:
  • 11.4 g
  • 23%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 1383 mg
  • 55%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Heat oil in deep-fryer to 375 degrees F (190 degrees C).
  2. Meanwhile, in a mixing bowl, combine cornstarch, salt and pepper together. Mix thoroughly. Toss the steak slices in the cornstarch mixture and coat well.
  3. Deep fry the coated steak slices until golden brown. Check to make sure they are cooked through. Remove from oil, and set aside.
  4. In another mixing bowl, combine the soy sauce, rice vinegar, rice wine and honey. Add sugar, chili paste, water, and ginger. Mix well and set aside.
  5. Heat a wok or deep frying pan over medium high heat. Add 1 tablespoon of oil, and quickly saute the onion, garlic and red pepper for 30 seconds. Add the sauce mixture, and cook another 30 seconds. Finally, add the strips of fried steak and toss to heat through and coat with sauce.


  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.


  1. 225 Ratings

Most helpful positive review

WOW Brent!!! I was a little skeptical about this recipe because I wasn't sure how the beef would turn out...(I rarely fry anything), but I was in total shock when I tasted how good this was. I ...

Most helpful critical review

I liked the sauce more than the meal. This was just "ok" but it is doubtful I will make it again.

WOW Brent!!! I was a little skeptical about this recipe because I wasn't sure how the beef would turn out...(I rarely fry anything), but I was in total shock when I tasted how good this was. I ...

Fantastic starter recipe! Porportions were right on! I changed it up by: adding flour and water to make a batter, using MORE fresh ginger, MORE garlic, adding sesame oil, and a FABULOUS FLAVOU...

Delicous and relatively easy to make - just a bit time consuming. To those who don't have rice wine on hand - the internet said you could substitute it with either vermouth, white wine or sherr...

Wow, this was really good. I have made this twice now and I used left over roast beef the first time and pork the second. I did make a few changes in the sauce as follows: I used 3 tabsps of lig...

WOW!!!!! This recipe was awesome! Everytime I try to make chinese it turns out horrible. This was easy and turns out great. My 18month old daughter loved this! I like this better than my loc...

This was excellent. I was a little skeptical about all the sugar and honey but it was delicious. Made a few minor changes. Used green onions, grated the ginger into the sauce, added hot peppe...

This is fantastic! Even though I substituted chardonnay for the rice wine and chili sauce for the chili paste and frozen mixed sweet bell peppers for the fresh, it still tasted exactly the way I...

OK I'm giving this a 4 stars because it was good but after making this I know that with a few changes in the amounts of ingredients it will become a solid 4 or even 5 star recipe. For our tastes...

This recipe gets two thumbs up! I was surprised at how similar it tasted to restaurant style crispy beef...It's quick and easy, even for amateur cooks like myself.

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