Crispy Ginger Beef

Preparation info
  • Makes

    3 to 4

    servings as a main dish
    • Difficulty


Appears in

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 wi