What is ginger beef?

Ginger beef is a bowl consisting of a thin sliced ​​beef quickly cooked at a high temperature and combined with a slightly sweet sauce flavored with ginger and soy sauce. Food has its roots in the kitchen of northeast Asia, especially in China; In general, however, it is administered in Western countries. The westernized version of the bowl is usually sweeter than traditional Chinese meals and beef can be coated with a thin batter and deeply fried for a more crispy texture.

Because the meat is cut into thin strips in the production of ginger beef, high quality beef quality is not necessarily for the bowl. Beef cuts such as side steak or London Broil, with a large amount of connective tissue may have a hard chewing texture if they are served in large pieces. With this dish, thin slicing helps to decompose hard fibers of meat and portray it, so the recipe can be used traditionally harder but more affordable slices of beef. The common slices of beef include Boksteak, London Broil and Sirloin. The thinner the beef is sliced, the more likely it is to remain gentle when cooking, so it may be advisable to place beef in the freezer until it is solid, but is not completely frozen to facilitate slicing.

Ginger is a primary additive in a bowl. Ginger, which is commonly referred to as the ginger root, is not technically a root, but rather a rhizome or a horizontal set of more roots. It has a spicy aromatic taste with sweet tones and can be used fresh or dried. Ginger beef is also commonly flavored with soy sauce, sesame oil, rice vinegar and dried pepper flakes.

Ginger beef is usually made first by slicing the selected beef cut. Beef slices can be marinated in a combination of soy sauce, ginger and other preferred ingredients before cooking in oil above high heat. Some recipes require Beef strips, which should be coated in corn starch and egg white dough before cooking in oil. Vegetables such as peppers, carrots or broccoli can also be cooked in oil if desired. Once beef is cooked, it is generally combined with other ginger, soy sauce and any other ingredients of the sauce and cook until the sauce thickens for preferred consistency. Ginger beef is often served immediately after cooking with starch, such as rice or noodles.