Stir-Fry Strips

Stir-Fry Strips


Stir-fry strips are the perfect addition to your meal table. Enjoy finished as ginger beef for your weekly routine.


Start with….. 3/4 cup cornstarch

  • 1/2 cup water

  • 2 eggs

  • 1 pound flank steak, cut into thin strips

  • 1/2 cup canola oil, or as needed

  • 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

  • 1/4 cup minced fresh ginger root

  • 5 garlic cloves, minced

  • 1/2 cup white sugar

  • 1/4 cup rice vinegar

  • 3 tablespoons soy sauce

  • 1 tablespoon sesame oil

  • 1 tablespoon red pepper flakes, or to taste

  • Add all ingredients to list


  • Prep 25 m

  • Cook 20 m

  • Ready in 45 m

  1. Place cornstarch in a large bowl; gradually whisk in water until smooth. Whisk eggs into cornstarch mixture; toss steak strips in mixture to coat.

  2. 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.

  3. 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.

  4. Whisk sugar, rice vinegar, soy sauce, sesame oil, and red pepper together in a small 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.

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