General Tso Beef is a flavorful twist on the classic Chinese-American favorite that brings bold, tangy, and slightly sweet flavors to tender beef. This dish combines crispy beef bites with a rich sauce that’s packed with garlic, ginger, and a hint of heat, making it a perfect meal for those who love a little kick in their dinner.
Ingredients
To create our mouthwatering General Tso Beef, we gather a blend of fresh and flavorful ingredients. Each component plays a crucial role, from tender beef bites to the savory, tangy sauce.
For the Beef
- 1 lb flank steak, thinly sliced against the grain
- 2 tablespoons cornstarch for coating
- 2 tablespoons vegetable oil, for frying
- Salt and pepper, to taste
For the Marinade
| Ingredient | Measurement | Purpose |
|---|---|---|
| Soy sauce | 2 tablespoons | Adds umami and saltiness |
| Shaoxing wine | 1 tablespoon | Tenderizes and flavors |
| Garlic | 2 cloves, minced | Adds aromatic depth |
| Ginger | 1 teaspoon, minced | Provides warmth and zest |
| Sesame oil | 1 teaspoon | Adds nutty fragrance |
| Cornstarch | 1 tablespoon | Helps bind marinade |
For the Sauce
- 3 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 2 tablespoons rice vinegar
- 2 tablespoons dark brown sugar
- 1 tablespoon chili paste (adjust for desired heat)
- 1/4 cup chicken broth
- 1 teaspoon minced garlic
- 1 teaspoon grated ginger
- 1 teaspoon cornstarch mixed with 2 tablespoons water (for thickening)
For Garnish
- 2 green onions, thinly sliced
- 1 teaspoon sesame seeds
- Freshly chopped cilantro (optional)
Equipment Needed
To make our General Tso Beef recipe perfectly, gathering the right equipment is essential. Each tool plays a specific role in delivering the dish’s signature texture and flavor.
- Wok or Large Skillet: We prefer a wok for its high sides and excellent heat control. It allows us to evenly sear the beef and quickly toss all ingredients in the sauce for a glossy coating.
- Mixing Bowls: Several bowls help us marinate the flank steak and combine sauce ingredients separately to ensure balanced flavors.
- Sharp Chef’s Knife: Precision cutting of the flank steak into uniform bite-sized pieces ensures even cooking and a consistent texture.
- Cutting Board: A stable surface is crucial for safe and efficient chopping.
- Measuring Spoons and Cups: Accurate measurement of soy sauce, Shaoxing wine, chili paste, and sugar is key to balancing the bold and tangy sauce.
- Wire Rack or Plate with Paper Towels: Used for draining excess oil from the fried beef, keeping the pieces crispy.
- Whisk: To blend the sauce ingredients smoothly for a harmonious flavor.
- Tongs or Slotted Spoon: For flipping the meat in the wok and transferring fried beef without sogginess.
- Garlic Press or Microplane Grater (optional): Ideal for mincing garlic finely without the difficulty.
| Equipment | Purpose |
|---|---|
| Wok or Large Skillet | Evenly sear beef, toss sauce |
| Mixing Bowls | Marinate beef, mix sauce |
| Sharp Chef’s Knife | Slice flank steak into pieces |
| Cutting Board | Stable chopping surface |
| Measuring Spoons & Cups | Accurate ingredient measurement |
| Wire Rack/Paper Towels | Drain excess oil for crispy beef |
| Whisk | Blend sauce ingredients |
| Tongs or Slotted Spoon | Handle beef during cooking |
| Garlic Press/Microplane | Mince garlic finely |
Gathering these essentials upfront allows us to streamline the cooking process and maintain the quality and texture critical to authentic General Tso Beef.
Preparation
To achieve the perfect General Tso Beef, careful preparation is essential. Let’s break down each step to ensure our beef is tender, flavorful, and coated with that signature sauce.
Preparing the Beef
Start by selecting fresh flank steak. Trim off any excess fat and slice it against the grain into thin, bite-sized strips about 1/4 inch thick. Cutting against the grain guarantees tender beef you can easily enjoy.
Place the sliced beef into a mixing bowl and pat it dry with paper towels to remove excess moisture. This step helps the marinade penetrate deeply and ensures the beef crisps well during cooking.
Making the Marinade
The marinade infuses the beef with rich, savory flavors. Combine the following ingredients in a bowl:
| Ingredient | Quantity | Purpose |
|---|---|---|
| Soy Sauce | 3 tbsp | Adds umami and saltiness |
| Shaoxing Wine | 1 tbsp | Tenderizes and flavors |
| Minced Garlic | 1 tsp | Adds pungent aroma |
| Grated Ginger | 1 tsp | Adds warmth and zest |
| Toasted Sesame Oil | 1 tsp | Adds nutty depth |
| Cornstarch | 2 tbsp | Helps coat beef and thicken marinade |
Whisk these together until smooth. Add the beef strips and toss thoroughly to ensure every piece is well coated. Let the beef marinate for at least 20 minutes at room temperature or up to 1 hour in the refrigerator. This step is crucial for tenderizing and locking in flavors.
Preparing the Sauce
The sauce creates the signature balance of sweet, tangy, and spicy flavor in our General Tso Beef. Prepare it by mixing these ingredients in a small bowl:
| Ingredient | Quantity | Role |
|---|---|---|
| Soy Sauce | 4 tbsp | Base umami flavor |
| Hoisin Sauce | 2 tbsp | Sweetness and thickness |
| Rice Vinegar | 1 tbsp | Adds tang and brightness |
| Dark Brown Sugar | 2 tbsp | Balances acidity with sweetness |
| Chili Paste | 1 tsp | Provides heat and flavor |
| Water | 1/4 cup | Adjusts sauce consistency |
Whisk the sauce until the sugar dissolves and the mixture is smooth. Keep it ready to add just after cooking the beef for that glossy, sticky finish we crave.
Tip: Mixing the sauce ingredients beforehand allows us to control the flavor balance and adjust the heat level easily.
Cooking Instructions
Follow these precise steps to create General Tso Beef with optimal flavor and texture. Each phase is essential to balance the bold, sweet, and spicy elements that define this dish.
Marinating the Beef
- Pat dry the flank steak strips with paper towels to remove surface moisture. This enhances the marinade absorption and ensures a crispy crust.
- In a large bowl, combine the following marinade ingredients:
- Soy sauce
- Shaoxing wine
- Minced garlic
- Grated ginger
- Toasted sesame oil
- Cornstarch
- Thoroughly toss the beef strips in the marinade, ensuring each piece is evenly coated.
- Cover and refrigerate for at least 20 minutes. This time allows the flavors to penetrate deep into the meat for tenderness and umami richness.
Cooking the Beef
- Heat a wok or large skillet over medium-high heat until hot but not smoking.
- Add a high smoke point oil such as vegetable or peanut oil to coat the bottom.
- Using tongs or a slotted spoon, carefully lift the beef from the marinade, letting excess drip off.
- In batches to avoid overcrowding, sear beef strips for 2-3 minutes per side until golden brown and crispy.
- Remove cooked beef onto a wire rack or paper towels to drain excess oil and maintain crispness.
Making the Sauce
Prepare the signature General Tso sauce that will envelop the beef in tangy, sweet, and spicy layers.
| Sauce Ingredient | Measurement | Purpose |
|---|---|---|
| Soy sauce | 3 tablespoons | Salty umami base |
| Hoisin sauce | 2 tablespoons | Sweet depth and richness |
| Rice vinegar | 2 tablespoons | Bright acidity |
| Dark brown sugar | 1 tablespoon | Caramel sweetness |
| Chili paste (adjust) | 1-2 teaspoons | Spicy heat |
| Water | 1/4 cup | Consistency |
- Whisk all ingredients together in a small bowl until smooth.
- Adjust chili paste quantity to control heat level to our preference.
Combining Beef and Sauce
- Reduce the wok heat to medium and pour the prepared sauce into the pan.
- Cook the sauce, stirring constantly, until it starts to thicken and bubble — about 3-5 minutes.
- Return the crispy beef strips to the wok.
- Toss beef with the sauce thoroughly to coat each piece evenly.
- Cook for an additional 1-2 minutes until the sauce clings to the beef and is glossy.
Serve immediately garnished with sliced green onions, toasted sesame seeds, and fresh cilantro for a burst of color and flavor that complements our General Tso Beef perfectly.
Serving Suggestions
To fully enjoy our General Tso Beef, consider pairing it with complementary sides and garnishes that enhance its bold, spicy, and slightly sweet character.
Classic Accompaniments
- Steamed Jasmine Rice: The fluffy texture and mild flavor of jasmine rice perfectly balance the rich, crispy beef with sauce.
- Fried Rice: For extra flavor, try pairing with vegetable or egg fried rice to add savory notes and texture variety.
- Stir-Fried Vegetables: Lightly sautéed broccoli, snap peas, or bell peppers add freshness and a vibrant crunch to each bite.
Garnishes for Texture and Aroma
Sprinkle these on top just before serving to enhance the dish’s presentation and flavor profile:
- Thinly sliced green onions for a crisp, mild onion flavor
- Toasted sesame seeds to add subtle nuttiness and crunch
- Fresh cilantro leaves for a bright, herbaceous note
Beverage Pairings
Pairing beverages can elevate the dining experience:
| Beverage Type | Description | Suggested Varieties |
|---|---|---|
| Tea | Balances spice, refreshes palate | Jasmine, Oolong, Green Tea |
| Beer | Complements sweetness and heat | Lager, Pilsner, Wheat Beer |
| Wine | Offers acidity and fruitiness | Riesling, Gewürztraminer, Pinot Noir |
Serving Tips
- Serve General Tso Beef immediately after tossing with the thickened sauce to maintain crispiness.
- Use a large shallow bowl or platter for family-style serving, allowing easy access and encouraging sharing.
- Add extra chili paste or crushed red pepper flakes on the side for guests who prefer spicier bites.
“The perfect serving pairs both balance and contrast — letting the crispy tender beef’s intense sauce shine alongside delicate sides and fresh garnishes.”
These thoughtful serving suggestions ensure our General Tso Beef presents an unforgettable dining experience from flavor to texture.
Make-Ahead Tips
To enjoy our General Tso Beef with minimal last-minute effort, planning ahead is key. Here are the best Make-Ahead Tips to maintain the dish’s vibrant flavors and crispy texture.
Marinate the Beef Overnight
For maximum flavor infusion, marinate the flank steak strips for up to 8 hours in the refrigerator. This extended marination time allows the soy sauce, Shaoxing wine, garlic, ginger, and toasted sesame oil to penetrate deeply, producing tender and flavorful beef bites.
| Step | Details |
|---|---|
| Marinating time | 20 minutes to 8 hours |
| Storage | Covered in an airtight container |
| Refrigeration temperature | 34-40°F (1-4°C) |
“Marinating overnight elevates the savory depth of our General Tso Beef, ensuring every bite bursts with boldness.”
Prepare the Sauce in Advance
Whisking the signature sauce ingredients together ahead of time lets the flavors meld for a more balanced profile. Store the sauce in a sealed jar or container for up to 2 days in the refrigerator. Bring it to room temperature before heating and combining with the cooked beef.
Pre-Cook and Reheat the Beef
If pressed for time, we can fry the beef bites in batches, then drain and cool on a wire rack. Store them loosely covered with parchment paper in the fridge for up to 24 hours. To reheat, toss beef gently in a hot skillet with the warm prepared sauce to restore crispiness without overcooking.
Assembly and Garnishes
Keep garnishes like green onions, toasted sesame seeds, and fresh cilantro separate until serving to maintain their texture and aroma. Wash, dry, and chop garnishes the day before and refrigerate in airtight containers.
| Make-Ahead Component | Storage Duration | Tips |
|---|---|---|
| Marinated beef | Up to 8 hours refrigerated | Use airtight container |
| Prepared sauce | Up to 2 days refrigerated | Bring to room temperature to use |
| Cooked beef (fried) | Up to 24 hours refrigerated | Reheat with sauce in skillet |
| Garnishes | 1 day refrigerated | Store separately covered |
By following these make-ahead strategies, we streamline cooking while preserving the irresistible flavor and texture that define our General Tso Beef masterpiece.
Conclusion
General Tso Beef is a fantastic way to bring bold flavors and satisfying textures to your dinner table. With the right ingredients and tools, this dish is easier to master than you might think. Whether you’re cooking for family or entertaining friends, it delivers a memorable meal that’s both spicy and sweet.
Taking a little extra time to prepare and marinate the beef, along with making the sauce in advance, can make your cooking experience smooth and enjoyable. We’re confident that once you try this recipe, it’ll become a favorite go-to for those craving something flavorful and crispy. Let’s get cooking and savor every bite!
Frequently Asked Questions
What is General Tso Beef?
General Tso Beef is a Chinese-American dish featuring crispy beef bites coated in a tangy, slightly sweet, and spicy sauce made with garlic, ginger, soy sauce, hoisin, and chili paste.
What cut of beef is best for General Tso Beef?
Flank steak is ideal for this dish due to its tenderness and ability to absorb marinades well when sliced thinly against the grain.
How long should I marinate the beef?
Marinate the beef for at least 20 minutes; for deeper flavor, marinating overnight in the refrigerator is recommended.
What equipment do I need to cook General Tso Beef?
You need a wok or large skillet, mixing bowls, a sharp chef’s knife, cutting board, measuring spoons, whisk, tongs or a slotted spoon, and a wire rack or paper towels.
How do I keep the beef crispy after cooking?
Serve the dish immediately after tossing the beef in the sauce. Avoid letting it sit too long, and keep garnishes separate until serving.
Can General Tso Beef be made ahead of time?
Yes, you can marinate the beef and prepare the sauce a day in advance. Pre-cooked beef can be reheated with the sauce, while garnishes should be stored separately.
What should I serve with General Tso Beef?
Steamed jasmine rice, fried rice, or stir-fried vegetables complement General Tso Beef well. Pair it with tea, beer, or wine for a complete meal.
How do I adjust the spice level in General Tso Beef?
Control the heat by varying the amount of chili paste used in the sauce to make it milder or spicier according to your taste.