Best Calgary Ginger Beef

4.50 from 6 votes

Looking to learn how to make the best Calgary Ginger Beef? Our easy recipe features details on the history of the famous Chinese dish invented in Alberta.

Prep Time20

Cook Time20

Total Time40

Course: Main Course

Cuisine: canadian, Chinese

Keyword: Beef Stir Fry, Calgary Ginger Beef, Canadian Recipes, Chinese Stir Fry, Ginger Beef

Servings:

Calories: 343kcal

Equipment

French knife
mixing bowl
measuring spoons
measuring cups
Wok
Metal slotted spoon
baking sheet

Ingredients

Crispy Ginger Beef

1 1/4 cup Cornstarch
1 Egg
1 cup Water
3 tbsp Flour
1 lb Flank Steak thin strips
2 cups Vegetable oil for frying

Calgary Ginger Beef Sauce

4 tbsp soy sauce
6 tbsp rice vinegar
6 tbsp sherry
5 tbsp white sugar
1 tbsp sesame oil
1 tbsp red pepper flakes

Vegetable Stir Fry

2 tbsp vegetable oil
4 tbsp carrots matchstick
1 red bell pepper julienned
1 jalapeno pepper julienned
2 tbsp ginger minced
5 garlic cloves minced
2 scallions julienned

Instructions

Mix cornstarch, flour, egg and water in a large bowl. Toss the flank steak in the batter and mix until beef strips are coated evenly.
Pour the oil into a large wok. Over high heat put 1/4 of the beef strips into the wok. Quickly separate with metal tongs. Deep fry until the coating is crisp and golden, about 3 minutes. Remove the beef and drain on a paper towel lined plate. Repeat with the remaining beef strips.
To make the sauce, in a bowl, whisk together the soy sauce, rice vinegar, sherry, sugar, sesame oil, and red pepper flakes.
In another pan, add 2 tablespoons of oil, the carrot, jalapeno, red pepper, scallions, ginger, and garlic. Cook over high heat. Pour in the sauce and cook until boiling.
Add a cornstarch slurry to thicken the sauce (1 tbsp cornstarch + 2 tbsp water). Transfer the beef strips back into the pan. Stir-fry until combined.

Nutrition