Ginger Beef

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This is (apparently) the original authentic recipe for this beloved dish, first created in our town of Calgary, Alberta Canada. Ginger is the star of this dish, so don't be afraid to be liberal with it!

Prep Time: 45 min

Cook time: 15 min

Yield: 4-6 servings

Ingredients

For the beef:

• 1 pound flank steak , sliced thinly against the grain

• oil for deep frying

  For the batter:

• 1 egg

• 1 cup water

• 1 1/4 cup corn starch

• 3 tablespoons flour

• 1/2 tablespoon white pepper

• 2-3 cups oil for frying the beef

  For the veggies:

• 1 large carrot , finely julienned

• 1 sweet red bell pepper , finely julienned

• 1 green bell pepper , finely julienned

• 6 cloves garlic , finely julienned

• hefty chunk of ginger, size of two thumbs, finely julienned (let this be the key ingredient - LOTS of ginger!)

For the sauce:

• 1/4 cup light soy sauce

• 2 tablespoons white vinegar

• 3 tablespoons mushroom soy sauce (dark soy sauce will substitute)

• 1 tablespoon Chinese cooking wine (or dry sherry)

• 1/2 cup water

• 1/4 cup sugar (or 1/2 cup if you like it sweet)

• 1/2 tablespoon or more crushed chilies

Directions

1. Thinly slice the steak, against the grain.

2. Julienne all the veggies and set aside.

3. Combine sauce ingredients and set aside.

4. Heat oil in a pot over medium-high heat. For most deep frying, the ideal oil temperature is between 350°F and 375°F (175°C and 190°C).

5. Combine all batter ingredients in a medium bowl, and mix well.

6. Toss beef in batter.

7. Deep-fry strips of beef, a few at a time, until crispy; set aside on a paper towel.

8. Stir fry vegetables until just done and the garlic is cooked but not burnt; add sauce and stir.

9. Bring to boil for 1 to 2 minutes; remove from heat.

10. Add beef; stir to coat with sauce. Cover to keep warm. For the authentic original Calgary Crispy Ginger Beef keep warm for 1-2 hours until the dark deep flavour and colour has permeated the entire dish; the sauce will thicken during this time.

    
    

This amazing recipe was apparently created by Chef George Wong from the Silver Inn restaurant in Calgary, Alberta. We found it on acanadianfoodie.com