Name: Crispy Ginger Beef
Yield: Makes 3 to 4 servings as a main dish or 6 to 8 servings as part of a multicourse meal
Cuisine: Indian Hakka
Ingredients: 1 pound beef flank steak; Vegetable oil, for frying; 1 cup all-purpose flour, or as needed; ¼ cup sugar; ¼ cup rice vinegar; 2 tablespoons Chinese rice wine (shaoxing) or dry sherry; 1 tablespoon soy sauce; 1 teaspoon Chile sauce, homemade or purchased; 1 tablespoon oyster sauce; 1 tablespoon minced fresh ginger; 2 tablespoons thinly slivered fresh ginger; Cilantro leaves, for garnish; 1 tablespoon minced garlic

Preparation info

Makes
3 to 4
servings as a main dish

Difficulty
Medium

Appears in

The Hakka Cookbook

By Linda Anusasananan

Published 2012

About

Anthony Lin saw this dish served in many Chinese restaurants in India. Although most chefs coat the meat in a thick batter, he prefers a light veil of flour. When fried, the beef turns extra crispy. Anthony coats the thin slices with a glaze spiked with lots of ginger and a kick of chile. His customers love the crispy, sweet, and spicy character of the dish. I serve it with hot rice and a green salad dotted with cherry tomatoes and dr