Crispy ginger beef from The Hakka Cookbook: Chinese Soul Food from Around the World by Linda Lau Anusasananan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Delys77 on May 11, 2015

    I shallow fried my beef and it worked very well. The sauce seems to be too thin but the sugar caramelizes and thickens up quite nicely. This was very reminiscent of take out versions I have had, if a bit healthier due to the fact that the beef is only lightly coated in flour vs the heavier batter one finds in take out places. Overall the flavour was very pungent but very tasty. The ginger also mellows nicely so you end up with something that is well balanced.

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