Gingery Beef Strips 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

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

GINGERY BEEF STRIPS



Gingery Beef Strips image

Make and share this Gingery Beef Strips recipe from Food.com.

Provided by ksduffster

Categories     Meat

Time 6h15m

Yield 4 serving(s)

Number Of Ingredients 11

1 1/2 lbs beef flank steak
1 (10 1/2 ounce) can beef consomme or 1 (10 1/2 ounce) can condensed beef broth
1/4 cup soy sauce
1 teaspoon fresh ginger, grated
1 garlic clove, crushed
1 bunch green onion, sliced diagonally into 1-inch pieces
3 tablespoons cornstarch
2 tablespoons water
1/4 lb sugar snap pea
1 1/2 cups fresh bean sprouts
2 cups cooked rice

Steps:

  • Thinly slice flank steak diagonally across the grain.
  • In a slow cooker, combine steak, consomme, soy sauce, ginger, onions, and garlic.
  • Cover and cook on LOW 5-6 hours or until steak is tender.
  • Turn control to HIGH.
  • Dissolve cornstarch in water in a small bowl and stir into cooker.
  • Cover and cook on HIGH 10-15 minutes or until thickened.
  • During the last 5 minutes, drop in vegetables and re-cover.
  • Serve over rice.

Nutrition Facts : Calories 548.6, Fat 16.3, SaturatedFat 6.6, Cholesterol 86.7, Sodium 1490.9, Carbohydrate 41.2, Fiber 2.9, Sugar 3.1, Protein 56.5

GINGER BEEF STIR-FRY



Ginger Beef Stir-Fry image

This savory stir-fry showcases tender slices of beef, while colorful carrots add crunch. For devoted meat-and-potatoes fans, replace the rice with mashed potatoes. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 14

1 tablespoon plus 2 teaspoons cornstarch, divided
2 tablespoons water
1/4 teaspoon salt
1-1/2 pounds beef top sirloin steak, cut into 1/4-inch-thick strips
1 cup beef broth
2 tablespoons soy sauce
4 teaspoons sugar
2 teaspoons grated orange zest
6 teaspoons canola oil, divided
2 medium carrots, diagonally cut into thin slices
1 tablespoon minced fresh gingerroot
2 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes, optional
Hot cooked rice

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.

Nutrition Facts : Calories 334 calories, Fat 14g fat (3g saturated fat), Cholesterol 69mg cholesterol, Sodium 928mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 1g fiber), Protein 38g protein.

GINGER SIRLOIN STRIPS



Ginger Sirloin Strips image

"A wonderful blend of fruity flavors with just the right touch of ginger makes this fabulous stir-fry dish a winner with our family," writes Jill Cox of Lincoln, Nebraska. "I came up with the recipe one night while experimenting with ways to do something new with beef strips!"

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 7 servings.

Number Of Ingredients 9

1 can (14 ounces) pineapple tidbits
1 can (11 ounces) mandarin oranges
2 tablespoons cornstarch
1-1/2 pounds beef top sirloin steak, cut into strips
4-1/2 teaspoons minced fresh gingerroot
1 tablespoon olive oil
1 can (14 ounces) whole-berry cranberry sauce
1 cup thinly sliced green onions
Hot cooked rice

Steps:

  • Drain pineapple and oranges, reserving juice; set fruit aside. In a small bowl, combine cornstarch and juices until smooth; set aside., In a large skillet or wok, stir-fry beef and ginger in oil until meat is no longer pink. Add the cranberry sauce, onions and pineapple. Stir cornstarch mixture and gradually add to skillet; cook and stir until slightly thickened. Gently stir in oranges. Serve with rice.

Nutrition Facts : Calories 303 calories, Fat 7g fat (2g saturated fat), Cholesterol 54mg cholesterol, Sodium 60mg sodium, Carbohydrate 42g carbohydrate (30g sugars, Fiber 2g fiber), Protein 19g protein.

GINGER BEEF STIR-FRY



Ginger Beef Stir-Fry image

This stir-fry comes together for quick weeknight meal. I do not suggest dry garlic powder or dry ginger, as you will not get the flavor profile fresh ginger and garlic bring. Serve on top of cooked rice.

Provided by thedailygourmet

Categories     Main Dish Recipes     Stir-Fry     Beef

Time 25m

Yield 4

Number Of Ingredients 12

½ cup vegetable broth
⅓ cup low-sodium soy sauce
2 tablespoons honey powder (such as Savory Spice®)
2 tablespoons minced fresh ginger
1 tablespoon sesame oil
1 tablespoon cornstarch
3 cloves garlic, minced
1 pinch red pepper flakes
1 tablespoon vegetable oil
1 pound skirt steak, thinly sliced on the diagonal
½ teaspoon salt
2 (14.5 ounce) packages frozen stir-fry vegetables

Steps:

  • Mix vegetable broth, soy sauce, honey powder, ginger, sesame oil, cornstarch, garlic, and red pepper flakes together in a small bowl.
  • Heat vegetable oil in a wok until simmering. Add skirt steak, salt, and pepper. Cook until browned, about 5 minutes. Add stir-fry vegetables. Pour in sauce mixture. Cook until vegetables are heated through, about 5 minutes.

Nutrition Facts : Calories 189.2 calories, Carbohydrate 11.6 g, Cholesterol 25.2 mg, Fat 11.6 g, Fiber 0.5 g, Protein 15.1 g, SaturatedFat 2.9 g, Sodium 1083.7 mg, Sugar 0.8 g

SNAPPY GINGER STRIPS



Snappy Ginger Strips image

Want homemade cookies but need a quick way to make them? Try cookies strips for fast and easy shaping.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 35m

Yield 56

Number Of Ingredients 11

1 cup sugar
1/2 cup vegetable oil
1/4 cup molasses
1 egg
2 cups Gold Medal™ all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
4 teaspoons sugar, if desired

Steps:

  • Heat oven to 375°F.
  • In large bowl, mix 1 cup sugar, the oil, molasses and egg with spoon. Stir in remaining ingredients except 4 teaspoons sugar.
  • Divide dough in half. Pat half of dough into 14x2-inch strip on ungreased cookie sheet. Cut strip lengthwise in half; separate strips at least 3 inches. Flatten strips slightly with fork dipped in sugar to about 1/2-inch thickness. Sprinkle each strip with 1 teaspoon sugar. Repeat with remaining dough.
  • Bake 6 to 7 minutes or until edges are light brown and tops appear cracked; cool 2 minutes. Cut each strip crosswise into 1-inch slices; remove from cookie sheet to wire rack. Store loosely covered.

Nutrition Facts : Calories 50, Carbohydrate 8 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Cookie, Sodium 55 mg, Sugar 4 g, TransFat 0 g

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