Ginger Beef is one of those recipes which doesn’t have the healthiest reputation due to its preparation method. Traditionally the meat is battered and deep fried in oil. To preserve the flavor of the dish but reduce the saturated fat, I keep the same sticky sweet sauce but quickly stir-fry the meat and veggies. The result is delicious and you can feel a little better about serving it. I highly recommend making this dish the day before and allowing it to sit overnight. The flavors mellow and the sauce thickens into that sticky sweet Ginger Beef we all know and love. Simply reheat in a skillet to get the perfect consistency.
- 2 pounds beef, thinly sliced
- 1 cup green pepper, thinly sliced
- 1 cup carrot, thinly sliced
- 2 tablespoons ginger, minced
- 2 garlic cloves, minced
- 1 tablespoon canola oil
- Ginger Sauce
- 1/2 cup light soy sauce
- 1 cup brown sugar
- 1/4 cup rice or white vinegar
- 1 tablespoon corn starch
- 1 rounded tablespoon sweet chili paste
Prepare the sauce in a bowl and heat in the microwave for 1 minute to melt the sugar. Stir to combine and set aside. In a large skillet, heat the oil over medium and saute the peppers and carrots for 10 minutes until softened. Add the garlic and ginger along with the beef and lightly brown on all sides for 1-2 minutes. It will finish cooking in the sauce. Add the ginger sauce to the skillet and turn the heat down to low. Cover and allow the beef to simmer in the sauce for 5 minutes, stirring occasionally. Remove from heat. Allow to sit as long as possible in the sauce. If refrigerating over night, reheat gently over medium low until heated through. Serve over rice.