Pastrytoppedgingerbeef Recipes

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

Ingredients

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

BEEF PATTIES

Beef Patties image

Uncooked patties can be stored in the freezer and go straight into the oven when ready to use; they bake in just 15 minutes.From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).

Provided by Martha Stewart

Categories Food & Cooking Appetizers Finger Food Recipes

Yield Makes 18 patties

Number Of Ingredients 19

Ingredients

1 pound ground beef
1 onion, finely chopped
3 whole scallions, finely chopped
1 clove garlic, minced
2 Scotch bonnet peppers (any color), seeded and minced
1 teaspoon dried thyme or 2 sprigs fresh
1/4 cup vegetable oil
2 teaspoons curry powder
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 to 2 1/2 cups water
1/2 cup breadcrumbs
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
2 tablespoons curry powder
1/2 cup butter (1 stick)
3/4 cup ice-cold water
1 egg, beaten with 1 teaspoon water

Steps:

To make the pastry, combine the flour, salt, baking powder, and curry powder in a large mixing bowl. Cut the butter into small pieces and add to the bowl. Working quickly and using your fingertips, squeeze together the flour mixture and butter and toss it together by scooping under the mixture with both hands. When the mixture resembles a very coarse meal, add the water to the bowl.
With floured hands, mix and squeeze the dough just until it forms a ball. Knead it once or twice to combine it fully (the less kneading, the better). Spread the dough into 2 pieces, flattening each into a thick pancake. Wrap in plastic and set them in the refrigerator to chill for at least 15 minutes. (The dough will keep in the refrigerator up to 5 days. Remove it from the refrigerator a few minutes before using it.)
For filling, mix together the beef, onion, scallions, garlic, peppers, and thyme in a large bowl. In a large skillet, heat the oil over high heat until it is very hot, and add the beef mixture. Fry until the meat is brown and the moisture is evaporated, about 8 minutes. Add the curry powder, salt, and black pepper, stirring occasionally over high heat, allowing a crust to form on the bottom of the pan.
Add the water and stir the mixture, scraping the bottom to incorporate the browned crust. Add the breadcrumbs and stir. The consistency should be like a thick stew. Add more water as needed. Cover, reduce the heat to very low, and cook for 15 minutes. Set it aside to cool.
Preheat the oven to 400 degrees. Cut each piece of the dough into 9 pieces. Using a rolling pin on a floured surface, roll out each piece of pastry into a rectangle shape with rounded edges. Spread a large spoonful of the cooled meat mixture over one side of the dough, leaving at least 1/2- to 3/4-inch border on the outside edge. Using your finger, paint water around the border. Fold the other side of the dough over, and roll and crimp the edges. Lightly press a floured fork around the edge of the patty.
Place the patty onto a cookie sheet and repeat the procedure with the remaining dough. The patties may be covered in plastic and frozen at this point for later use. Brush each patty with the egg wash and bake for 15 to 20 minutes, or until the patties begin to turn a golden color.

PASTRY-TOPPED GINGER BEEF

Pastry-Topped Ginger Beef image

This is from the Beef Information Centre. Elegant but easy cook-ahead dish with some labour saving ingredients. Perfect for a large buffet and you can freeze the leftovers.

Provided by Cecily Parsley

Categories Meat

Time 3h15m

Yield 10-12 serving(s)

Number Of Ingredients 9

Ingredients

1/4 cup cornstarch
2 (10 ounce) cans quality consomme
1 (35 g) package onion roasted garlic soup mix
1/2 cup cooking sherry
1/4 cup grated gingerroot (fresh or jarred)
fresh ground pepper
3 lbs beef, stewing cubes or 3 lbs round roast, cubes
1 lb fresh baby carrots
1 (375 g) package frozen puff pastry

Steps:

In a Dutch oven or large pot, mix together first six ingredients. Add meat and mix well. Cover and simmer on stovetop or bake in 300° oven for 2-3 hours until fork-tender.
Note: recipe may be prepared to this stage and then refrigerated and finished the next day.
Meanwhile, on a lightly floured surface, roll out pastry to a large rectangle. Add carrots to beef mixture. Transfer mixture to a large rectangular 3 litre casserole and cover with pastry. Trim edges, cut steam holes, and decorate with extra pieces of scrap pastry.
Bake in a 400° oven for 30 minutes or until golden and filling is bubbly.

Nutrition Facts : Calories 1211.5, Fat 110.9, SaturatedFat 43.8, Cholesterol 134.8, Sodium 538.1, Carbohydrate 26.1, Fiber 2, Sugar 3, Protein 15.7

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