Entrees > Canada > Calgary Ginger Beef >
1 LB beef top round steak
1 stalk celery, cut short into thin strips
1 carrot, peeled & cut into thin strips
3 hot chili peppers, seeds removed & cut into thin strips
2 TBS fresh ginger, minced
2 cloves garlic, minced
1 tsp. sesame oil
3 to 5 C vegetable oil for deep-frying
Slice beef into strips; place in a large bowl and set aside.
Marinade for Calgary Ginger Beef:
2 TBS soy sauce
1 TBS red wine
1 tsp. sugar
2 TBS ginger juice
Marinade: To make ginger juice for marinade, peel and grate ginger; squeeze out juice. In a small bowl, mix together all marinade ingredients. Pour the mixture into bowl containing beef strips; marinate for about thirty minutes to one hour.
Batter for Calgary Ginger Beef:
1 egg white, lightly beaten
1/4 C water
1/4 C flour
1/4 C cornstarch
1 TBS hot chili oil
Batter: Beat the egg white in a small bowl; add water, flour and cornstarch. Mix batter thoroughly. Drop batter into the marinated meat.
Sauce for Calgary Ginger Beef:
2 TBS soy sauce
1 TBS vinegar
4 TBS sugar
1/2 tsp. sesame oil
2 TBS water
Chili oil to taste
Sauce: Combine sauce ingredients together in a bowl; set aside.
Heat a large wok; add three to five cups of vegetable oil. When the oil is hot, add about 1/4 of the meat-batter mixture. Deep-fry beef until golden brown; remove from wok and set aside. Repeat process with remaining beef in quarter increments. When all of the beef is cooked, wipe out the wok with paper towels. Re-heat and add 1 tablespoon of vegetable oil. Add the vegetables and stir-fry until tender. Pour in the sauce; allow mixture to come to a boil. Add the cooked beef; toss and remove entire mixture from wok to a serving platter. Sprinkle with sesame oil and serve.
*Calgary Ginger Beef image (C) Mack Male (2008). Used under the Creative Commons Attribution-Share Alike 2.0 Generic license, a freely licensed media file repository.
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Food Fare Culinary Collection: Canadian Cuisine
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