Crispygingerbeef Recipes

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

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

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.

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

Steps:

• For complete instructions, visit the original site at http://www.acanadianfoodie.com/2014/04/08/crispy-ginger-beef-the-authentic-calgary-recipe/

CRISPY GINGER BEEF

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.

SPICY CRISPY BEEF

Steps:

• Heat oil in deep-fryer to 375 degrees F (190 degrees C).
• Meanwhile, in a mixing bowl, combine cornstarch, salt and pepper together. Mix thoroughly. Toss the steak slices in the cornstarch mixture and coat well.
• Deep fry the coated steak slices until golden brown. Check to make sure they are cooked through. Remove from oil, and set aside.
• In another mixing bowl, combine the soy sauce, rice vinegar, rice wine and honey. Add sugar, chili paste, water, and ginger. Mix well and set aside.
• Heat a wok or deep frying pan over medium high heat. Add 1 tablespoon of oil, and quickly saute the onion, garlic and red pepper for 30 seconds. Add the sauce mixture, and cook another 30 seconds. Finally, add the strips of fried steak and toss to heat through and coat with sauce.

GINGER BEEF

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

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.

CRISPY GINGER BEEF

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.

GINGER BEEF STIR-FRY

Steps:

• Mix 1 tablespoon cornstarch, water and salt; toss with beef. In a small bowl, mix broth, soy sauce, sugar, orange zest and remaining cornstarch until smooth., In a large skillet, heat 2 teaspoons oil over medium-high heat; stir-fry half of the beef until browned, 2-3 minutes. Remove from pan. Repeat with additional 2 teaspoons oil and remaining beef., Stir-fry carrots in remaining oil 2 minutes. Add ginger, garlic and, if desired, pepper flakes; cook and stir until fragrant, about 30 seconds. Stir broth mixture and add to pan; bring to a boil. Cook and stir until slightly thickened. Stir in beef; heat through. Serve with rice.