Crispy Ginger Beef Recipes

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CRISPY GINGER BEEF: THE RECIPE FROM CALGARY'S SILVER INN RESTAURANT



Crispy Ginger Beef: The Recipe from Calgary's Silver Inn Restaurant image

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

1 pound flank steak (, sliced thinly against the grain)
oil for deep frying
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 in
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, depending upon taste, finely julienned)
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

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



Crispy Ginger Beef image

If you like sweet, spicy, crispy Chinese food- this is for you. Adapted from a recipe I saw on "Fixing Dinner" with Sandi Richard.

Provided by Miraklegirl

Categories     Steak

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 14

1 lb flank steaks or 1 lb sirloin steak, sliced into narrow strips
3/4 cup cornstarch
1/2 cup water
2 eggs
1 large carrot, julienned
3 green onions, chopped
1/4 cup fresh ginger, minced
5 garlic cloves, minced
canola oil
3 tablespoons soy sauce
4 tablespoons rice vinegar
1 tablespoon sesame oil
1/2 cup sugar
3 teaspoons crushed red pepper flakes, to taste

Steps:

  • Place cornstarch in a large bowl.
  • Add water gradually while whisking.
  • Beat eggs into cornstarch mixture.
  • Toss in beef and stir to coat.
  • Pour 1 inch of oil into wok, heat until boiling hot, but not smoking.
  • Add a quarter of the beef to the oil.
  • Seperate with a fork and cook, stirring frequently, until crispy, Remove, drain on paper towel and set aside.
  • Repeat until all the beef is cooked.
  • Drain off all oil except for about 1 tablespoons and add carrots, onion, ginger, and garlic in that order.
  • Stir fry briefly over high heat.
  • Combine last 5 ingredients and add to vegetable mixture.
  • Bring to a boil and then add beef.
  • Heat thorough and serve immediately.

GINGER BEEF



Ginger Beef image

Make and share this Ginger Beef recipe from Food.com.

Provided by Pamela

Categories     Meat

Time 17m

Yield 4 serving(s)

Number Of Ingredients 13

6 tablespoons soy sauce
3 teaspoons sugar
3 tablespoons sesame seed oil
1 tablespoon freshly grated ginger
1 lb boneless beef sirloin or 1 lb flank steak, sliced into 1/4 inch strips
5 teaspoons sesame oil, divided
1 onion, chopped
2 cloves garlic, minced
2 teaspoons freshly grated ginger
1 cup grated carrot
1 red pepper, seeded,and cut into strips
2 teaspoons cornstarch
1 tablespoon water

Steps:

  • In a medium bowl, whisk together the marinade ingredients and add beef strips.
  • Toss to coat well.
  • Allow to marinade 30 minutes or overnight.
  • In frying pan or electric wok, heat 2 tsp oil over medium heat.
  • Stir fry beef mixture in oil 2-3 minutes or until browned.
  • Remove from pan, and set aside.
  • In pan add remaining 3 tsps of oil, and stir fry vegetables, garlic and ginger for 1 minute.
  • Add beef back to pan and stir fry 2 minutes.
  • Mix cornstarch and water together and add to frying pan.
  • Cook, stirring constantly, until sauce is thickened.
  • Serve with rice or oriental noodles.

CRISPY CHILLI BEEF



Crispy chilli beef image

Ditch the takeaway and whip up this Chinese flash-fried steak with a sweet gingery sauce and red peppers

Provided by Cassie Best

Categories     Dinner, Main course

Time 40m

Number Of Ingredients 15

350g thin-cut minute steak, very thinly sliced into strips
3 tbsp cornflour
2 tsp Chinese five-spice powder
100ml vegetable oil
1 red pepper, thinly sliced
1 red chilli, thinly sliced
4 spring onions, sliced, green and white parts separated
2 garlic cloves, crushed
thumb-sized piece ginger, cut into matchsticks
4 tbsp rice wine vinegar or white wine vinegar
1 tbsp soy sauce
2 tbsp sweet chilli sauce
2 tbsp tomato ketchup
cooked noodles, to serve (optional)
prawn crackers, to serve (optional)

Steps:

  • Put 350g thin-cut minute steak strips in a bowl and toss in 3 tbsp cornflour and 2 tsp Chinese five-spice powder.
  • Heat 100ml vegetable oil in a wok or large frying pan until hot, then add the beef and fry until golden and crisp.
  • Scoop out the beef and drain on kitchen paper. Pour away all but 1 tbsp oil.
  • Add 1 thinly sliced red pepper, ½ thinly sliced red chilli, sliced white ends of 4 spring onions, 2 crushed garlic cloves and thumb-sized piece ginger, cut into matchsticks, to the pan. Stir-fry for 3 mins to soften, but don't let the garlic and ginger burn.
  • Mix the 4 tbsp rice wine vinegar or white wine vinegar, 1 tbsp soy sauce, 2 tbsp sweet chilli sauce and 2 tbsp tomato ketchup in a jug with 2 tbsp water, then pour over the veg.
  • Bubble for 2 mins, then add the beef back to the pan and toss well to coat.
  • Serve the beef on noodles with prawn crackers, if you like, scattered with the remaining ½ sliced red chilli and sliced green parts of the spring onions.

Nutrition Facts : Calories 454 calories, Fat 23 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 15 grams sugar, Fiber 2 grams fiber, Protein 26 grams protein, Sodium 2.2 milligram of sodium

CRISPY GINGER BEEF



CRISPY GINGER BEEF image

Categories     Beef

Number Of Ingredients 13

1 lb flank steak or sirloin steak, sliced into narrow strips
3/4 cup cornstarch
1/2 cup water
2 eggs
1 large carrot, julienned
3 green onions, chopped
1/4 cup fresh ginger, minced
5 cloves garlic, minced
canola oil
3 tablespoons soy sauce
4 tablespoons rice vinegar
1 tablespoon sesame oil
1/2 cup sugar

Steps:

  • Place cornstarch in a large bowl. Add water gradually while whisking. Beat eggs into cornstarch mixture. Toss in beef and stir to coat. Pour 1 inch of oil into pan (I used a pot, it helps cut down on splashes), heat until boiling hot, but not smoking. Add a quarter of the beef to the oil. Separate with a fork and cook, stirring frequently, until crispy, Remove, drain on paper towel and set aside. Repeat until all the beef is cooked. Drain off all oil except for about 1 tablespoons and add carrots, onion, ginger, and garlic in that order. Stir fry briefly over high heat. Combine last 5 ingredients and add to vegetable mixture. Bring to a boil and then add beef. Heat through and serve immediately.

CRISPY GINGER BEEF



Crispy Ginger Beef image

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

¾ cup cornstarch
½ cup water
2 eggs
1 pound flank steak, cut into thin strips
½ cup canola oil, or as needed
1 large carrot, cut into matchstick-size pieces
1 green bell pepper, cut into matchstick-size pieces
1 red bell pepper, cut into matchstick-size pieces
3 green onions, chopped
¼ cup minced fresh ginger root
5 garlic cloves, minced
½ cup white sugar
¼ cup rice vinegar
3 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon red pepper flakes, or to taste

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

EASY GINGER BEEF



Easy Ginger Beef image

In looking for a healthier version of the standard ginger beef, I came up with this non-deep fried version. The longer you marinate the beef, the more ginger flavor it soaks up.

Provided by Littldot

Categories     Main Dish Recipes     Stir-Fry     Beef

Time 1h25m

Yield 4

Number Of Ingredients 9

1 pound round steak, thinly sliced
1 (1 inch) piece fresh ginger root, peeled and thinly sliced
1 tablespoon soy sauce
1 teaspoon butter
1 red bell pepper, chopped
1 onion, chopped
12 mushrooms, sliced
¼ cup sweet and sour sauce
4 cups cooked rice

Steps:

  • Place steak, ginger, and soy sauce in a bowl; turn to coat steak. Cover tightly; marinate in the refrigerator for at least 30 minutes or up to overnight.
  • Heat a wok over high heat; pour in beef mixture. Cover wok; cook until beef is browned, about 5 minutes. Remove beef from wok.
  • Heat butter in wok over high heat; stir in bell pepper, onion, mushrooms, and sweet and sour sauce. Cover and cook until vegetables begin to soften, about 3 minutes. Stir cooked beef into vegetable mixture; cook until heated through, about 2 minutes. Serve over cooked rice.

Nutrition Facts : Calories 483.9 calories, Carbohydrate 66.7 g, Cholesterol 63 mg, Fat 9.8 g, Fiber 2.9 g, Protein 30 g, SaturatedFat 3.8 g, Sodium 326.9 mg, Sugar 5.5 g

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Top Asked Questions

How long to cook crispy ginger beef?
Instructions for the sauce: 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
Can you stir fry ginger beef?
The crispy battered beef is the signature of Ginger Beef but you can stir fry the beef instead – just don’t call it Ginger Beef! To stir fry: Skip battering the beef and instead marinate the beef in 3 tablespoons reduced sodium soy sauce, 2 teaspoons cornstarch and 1 teaspoon white pepper for 30 minutes at room temperature.
How do you make Calgary Ginger beef sauce?
Calgary Ginger Beef Sauce 1 4 tbsp soy sauce 2 6 tbsp rice vinegar 3 6 tbsp sherry 4 5 tbsp white sugar 5 1 tbsp sesame oil 6 1 tbsp red pepper flakes More ...
What is ginger beef made of?
The strips of beef are tossed in a simple batter of cornstarch, flour, water and egg then deep fried until crispy. The crispy shell acts like a sponge, seeping in all of the sauce for addictingly flavorful morsels you won’t be able to stop eating! This Ginger Beef recipe is perfection for all those sweet and spicy fans out there.

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