CRISPY GINGER BEEF: THE RECIPE FROM CALGARY'S SILVER INN RESTAURANT
Invented by George Wong, owner of the Silver Inn in Calgary in the early 80s, the appeal of this addictive dish quickly spread throughout Calgary, and in time, Canada. This is the original authentic recipe from the Silver Inn.
Provided by www.acanadianfoodie.com
Time 1h
Yield 1
Number Of Ingredients 20
Steps:
- For complete instructions, visit the original site at http://www.acanadianfoodie.com/2014/04/08/crispy-ginger-beef-the-authentic-calgary-recipe/
Nutrition Facts : ServingSize serving, Sugar 36 g, Sodium 2645 mg, Cholesterol 155 mg, SaturatedFat 11 g, Calories 1125 kcal, Carbohydrate 146 g, Protein 62 mg, Fat 30 g
CRISPY GINGER BEEF: THE RECIPE FROM CALGARY'S SILVER INN RESTAURANT
Invented by George Wong, owner of the Silver Inn in Calgary in the early 80s, the appeal of this addictive dish quickly spread throughout Calgary, and in time, Canada. This is the original authentic recipe from the Silver Inn.
Provided by Valerie Lugonja
Categories Main
Time 1h
Number Of Ingredients 20
Steps:
- Combine all ingredients, toss beef in batter
- Deep-fry strips of beef, a few at a time, until crispy; set aside
- Stir fry vegetables until crispy; add sauce
- Bring to boil for 1 to 2 minutes; remove from heat
- Add beef; stir to coat with sauce
- 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
CRISPY GINGER BEEF
This recipe is so much better than take out! Serve it with homemade fried rice or plain rice. If you like spicy, just add more chili pepper flakes!
Provided by Mandi Zainab Raimi
Categories World Cuisine Recipes Asian Chinese
Time 45m
Yield 5
Number Of Ingredients 16
Steps:
- Place cornstarch in a large bowl; gradually whisk in water until smooth. Whisk eggs into cornstarch mixture; toss steak strips in mixture to coat.
- Pour canola oil into wok 1-inch deep; heat oil over high heat until hot but not smoking. Place 1/4 of the beef strips into hot oil; separate strips with a fork. Cook, stirring frequently, until coating is crisp and golden, about 3 minutes. Remove beef to drain on paper towels; repeat with remaining beef.
- Drain off all but 1 tablespoon oil; cook and stir carrot, green bell pepper, red bell pepper, green onions, ginger, and garlic over high heat until lightly browned but still crisp, about 3 minutes.
- Whisk sugar, rice vinegar, soy sauce, sesame oil, and red pepper together in a small bowl. Pour sauce mixture over vegetables in wok; bring mixture to a boil. Stir beef back into vegetable mixture; cook and stir just until heated through, about 3 minutes.
Nutrition Facts : Calories 364.3 calories, Carbohydrate 45.4 g, Cholesterol 102.9 mg, Fat 13.8 g, Fiber 2.2 g, Protein 15 g, SaturatedFat 4.1 g, Sodium 613.8 mg, Sugar 22.9 g
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