GINGER BEEF

Ginger beef is a Canadianized version of an old beef stir fry dish from northeast China. In the 1970s, restauranteurs in Calgary altered the dish to suit Canadian tastes, making it sweeter and coating the beef with a crunchy, deep-fried batter.

The popularity of ginger beef has spread to other areas of Canada in recent years.

4 to 6 servings

INGREDIENTS

Beef

  • Beef flank or sirloin, partially frozen — 1 pound
  • Soy sauce — 2 tablespoons
  • Sherry or rice wine — 1 tablespoon
  • Sugar — 2 teaspoons

Batter

  • Egg white — 1
  • Water — 1/4 cup
  • Cornstarch — 1/4 cup
  • Flour — 1/4 cup
  • Salt — 1/2 teaspoon

Sauce

  • Water or chicken stock — 1/4 cup
  • Soy sauce — 1/4 cup
  • Rice wine or sherry vinegar — 2 tablespoons
  • Sherry or rice wine — 2 tablespoons
  • Sesame oil — 2 teaspoons
  • Sugar — 1/4 cup
  • Cornstarch — 1 tablespoon

Vegetables

  • Dried red chile peppers — 2 or 3
  • Scallions, finely chopped — 3
  • Ginger, minced — 2 tablespoons
  • Garlic, mined — 2 or 3 cloves
  • Red bell pepper, julienne — 1
  • Carrot, julienne — 1
  • Oil for deep frying

Click on the Next Page Arrow Button The Full Recipe and don’t forget to SHARE with your Facebook friends. Enjoy 🙂

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