Spicy Crispy Beef

178 reviews

 Made 187 times

Recipe by:Brent

"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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Ingredients

45 m4 servings489 cals

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• 1/4 cup cornstarch
• 1/4 tablespoon salt
• black pepper
• 12 ounces flank steak, thinly sliced
• 1 quart oil for frying
• 4 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1/2 tablespoon rice wine
• 1 1/2 tablespoons honey

• 7 tablespoons granulated sugar
• 1/2 tablespoon chile paste
• 1/4 cup water
• 3 tablespoons chopped fresh ginger root
• 1 tablespoon vegetable oil
• 2 cloves garlic, chopped
• 1/4 cup sliced onion
• 1/4 cup diced red bell pepper
• Add all ingredients to list

Directions

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• Prep
  20 m
• Cook
  20 m
• Ready In
  45 m

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.

Footnotes

• 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.

Baked Reuben Dip

This delicious baked Rueben dip recipe is from Cathy .. She adapted this recipe from Family Circle Magazine, and if you like Reuben sandwiches (and who doesn't!), you will love this creative deli dip! Perfect for that football game snack table.

Makes 16 Servings of Baked Reuben Dip

INGREDIENTS

• 1/2 pound diced corned beef
• 1 package (8 ounces) cream cheese, softened
• 1 cup shredded Swiss cheese
• 1 cup sauerkraut, drained well
• 1/2 cup sour cream
• 1 tablespoon ketchup
• 1 tablespoon spicy brown mustard
• cocktail rye bread

• Prep Time: 10 minutes
• Cook Time: 30 minutes

• Total Time: 40 minutes

PREPARATION

In a medium bowl, combine corned beef, cream cheese, Swiss cheese, sauerkraut, sour cream, ketchup and mustard. Spoon into a greased, 1-quart baking dish.

Bake at 350 degrees F. for 30 minutes, until hot and bubbly. Serve warm with rye bread.

The best thing about these steaks is that they can be marinated a day ahead, and then just thrown on the grill for a quick, easy and delicious dinner. The Bourbon Street marinade is also good with pork chops and chicken.

See Also

Best American Steak Recipes

Easy Marinade for Steak

Beef & Veal Recipes

INGREDIENTS

• Bourbon Street Marinade
• 1 cup beef broth
• 1/2 cup Bourbon whiskey
• 1/4 cup brown sugar
• 3 tablespoons Worcestershire sauce
• 2 tablespoons soy sauce
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon dried thyme leaves, crumbled
• 1/2 teaspoon salt
• 1/2 teaspoon ground red pepper (cayenne)
  
• 2 (1-inch-thick) boneless beef rib-eye steaks (12 ounces each), fat trimmed

• Prep Time: 10 minutes
• Cook Time: 15 minutes

• Total Time: 25 minutes
• Yield: Serves 4

PREPARATION

1. Make the marinade: In a small bowl, mix the both, bourbon, brown sugar, Worcestershire sauce, soy sauce, lemon juice, thyme, salt, and red pepper until well blended.

2. Place the steaks in a shallow dish, pour over the marinade, and turn to coat. Cover the dish with plastic wrap and refrigerate for 8 to 24 hours, turning occasionally.

3. Preheat a gas grill to high, prepare a charcoal fire until the coals form white ash, or heat a broiler. 

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4. Remove the steaks from the marinade. Grill or broil the steaks 4 to 6 inches above the heat source for 5 to 7 minutes on each side for rare, 7 to 9 minutes for medium, or 9 to 11 minutes for well done.

5. Transfer the steaks to serving plates, garnish with thyme sprigs, and serve right away.

Recipe Notes and Tips

• The best alternative to outdoor grilling is a cast iron grill pan with raised ridges. The meat should be at room temperature so it doesn't char. Heat the pan on high heat for 4 to 6 minutes before starting, then adjust to medium and cook as you would on an outdoor grill.
• Oven broiling is not the ideal way to cook steaks. It just isn't hot enough for proper searing. If you must oven-broil, use steaks 1 to 2 inches thick and heat your broiler and broiler pan at least 10 minutes. Then place the steaks as close to the heating unit as you can without flare-ups.
• When shopping, make the meat counter your last stop to keep the beef as cold as possible while transporting it home.
• Refrigerate beef as soon as you get it home. 

Remove the store wrapping and wrap in waxed paper or butcher paper and place on a dish to catch any drippings. Avoid wrapping meat tightly in plastic wrap, which seals in moisture and allows bacteria to grow.
• To freeze beef, wrap it tightly with freezer wrap and seal with tape. Freeze ground beef and small pieces up to 3 months, and other beef up to 6 months. Thaw frozen beef slowly in the refrigerator and do not refreeze.

This luscious chocolate layer cake with dark chocolate frosting is an irresistible temptation. It's the perfect cake to make for a birthday celebration or dinner party. The cake layers can be made ahead, wrapped well and refrigerated up to 3 days or frozen up to 3 months.

See Also

Old-Fashioned Chocolaty Cupcakes

Triple Chocolate Cake

Fudge Cake Recipe

INGREDIENTS

• 3/4 cup unsweetened cocoa powder
• 3/4 cup boiling water
• 1/2 cup (1 stick) butter, at room temperature
• 2 cups granulated sugar
• 2 large eggs
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking soda
• 1 cup buttermilk
• Chocolate Frosting
• 3 cups confectioners' sugar
• 3/4 cup unsweetened cocoa powder
• 1/2 cup (1/2 stick) butter, at room temperature
• 3 to 4 tablespoons heavy cream
• 1 1/2 teaspoons vanilla extract

• Prep Time: 45 minutes
• Cook Time: 35 minutes

• Total Time: 80 minutes
• Yield: Serves 8 to 10

PREPARATION

1. Preheat the oven to 350°F. Lightly grease and flour two 8-inch round cake pans.

2. In a small bowl, mix the cocoa and boiling water until blended and smooth.

3. In a large bowl, beat the butter and sugar with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Beat in the eggs, one at a time and beating well after each addition. Beat in the vanilla and salt.

4. Stir the baking soda into the buttermilk.

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Alternately add the buttermilk and flour to the batter, beating well after each addition until all is combined. Beat in the cocoa mixture until blended. Increase the mixer speed to high and beat for 3 minutes, scraping down the sides of bowl and beater a few times. Divide the batter between the prepared pans and spread evenly.

5. Bake until the cakes pull away from the sides of the pans and a toothpick inserted into center comes out clean, 30 to 35 minutes. Set the cakes in the pans on a wire rack to cool for 10 minutes. Turn the cakes out onto the racks. Turn right side up and cool to room temperature.

6. Make the frosting: In a large bowl, whisk together the sugar and cocoa until blended. In a medium bowl, using an electric mixer, beat the butter until smooth. Add 1 cup of the cocoa mixture and 1 tablespoon of the cream until blended. Repeat adding the cocoa mixture and cream until all is combined, and frosting is smooth and fluffy. Beat in vanilla and additional cream if necessary for desired consistency.

7. To assemble the cake: Trim the top of the cake layers with a long serrated knife, cutting off any raised areas. Place 1 cake layer on serving plate. Spread with 1 cup of frosting. Top with a second cake layer. Frost the sides and top with the remaining frosting.

Store the cake at cool room temperature until serving time; then refrigerate loosely covered up to 2 days.

This simple barbecue beans recipe makes a classic side dish for any of your grilled meats. The real secret of these delicious barbecue beans is the chopped barbecued pork, which gives the recipe its deep, rich flavor.

Makes 6 Portions of Baked Barbecue Beans

INGREDIENTS

• 2 tbsp butter
• 1 cup chopped onion
• 1 diced red bell pepper
• 3 (15 ounce) cans pinto beans, rinsed and drained
• 1/4 cup packed brown sugar
• 3/4 cup prepared barbecue sauce
• 1/2 tsp dried mustard
• 1/2 tsp salt
• 1/2 cup chopped barbecued pork meat, optional

• Prep Time: 15 minutes
• Cook Time: 60 minutes

• Total Time: 75 minutes

PREPARATION

Preheat oven to 350 degrees F.

Saute the onions and bell pepper in butter over medium heat until the onions are golden. Add to a mixing bowl along with the rest of the ingredients and toss to combine. Transfer to a lightly greased 2-quart baking dish. Bake uncovered at 350 degrees for 1 hour

Irish Beef 'n' Carrot Stew Recipe

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TOTAL TIME: Prep: 20 min. Bake: 1-1/2 hours

MAKES: 4-6 servings

Ingredients

• 1 pound carrots, cut into 2-1/2 inch pieces
• 2 medium onions, chopped
• 3 tablespoons vegetable oil
• 3 tablespoons all-purpose flour
• Salt and pepper to taste
• 1-1/2 pounds boneless beef chuck steak, cut into 1-inch strips
• 1/2 teaspoon chopped fresh basil
• 2/3 cup Guinness, other dark beer or beef broth
• 1 teaspoon honey
• 2/3 cup additional beef broth
• Mashed potatoes or boiled potatoes

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Nutritional Facts

1 serving (1 cup) equals 335 calories, 18 g fat (5 g saturated fat), 74 mg cholesterol, 167 mg sodium, 17 g carbohydrate, 3 g fiber, 24 g protein.

Directions

1. Place carrots in a greased shallow 2-qt. baking dish. In a skillet, saute onions in oil for 5 minutes or until tender. Using a slotted spoon, transfer onions to dish.
2. In a resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat; reserve flour mixture. In the same skillet, brown meat in oil on all sides. Transfer to baking dish.
3. Stir reserved flour mixture into oil; cook and stir over medium heat for 1 minute. Add basil and beer or broth. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in honey and additional broth; return to a boil, stirring constantly. Pour over beef. Cover and bake at 325° for 1-1/2 hours or until beef is tender. Serve with potatoes. Yield: 4-6 servings.