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
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