CRISPY GINGER BEEF: THE RECIPE FROM CALGARY'S SILVER INN RESTAURANT
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
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
EASY GINGER BEEF
In looking for a healthier version of the standard ginger beef, I came up with this non-deep fried version. The longer you marinate the beef, the more ginger flavor it soaks up.
Provided by Littldot
Categories Main Dish Recipes Stir-Fry Beef
Time 1h25m
Yield 4
Number Of Ingredients 9
Steps:
- Place steak, ginger, and soy sauce in a bowl; turn to coat steak. Cover tightly; marinate in the refrigerator for at least 30 minutes or up to overnight.
- Heat a wok over high heat; pour in beef mixture. Cover wok; cook until beef is browned, about 5 minutes. Remove beef from wok.
- Heat butter in wok over high heat; stir in bell pepper, onion, mushrooms, and sweet and sour sauce. Cover and cook until vegetables begin to soften, about 3 minutes. Stir cooked beef into vegetable mixture; cook until heated through, about 2 minutes. Serve over cooked rice.
Nutrition Facts : Calories 483.9 calories, Carbohydrate 66.7 g, Cholesterol 63 mg, Fat 9.8 g, Fiber 2.9 g, Protein 30 g, SaturatedFat 3.8 g, Sodium 326.9 mg, Sugar 5.5 g
PASTRY-TOPPED GINGER BEEF
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
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
GINGER PASTRY CREAM (FOR DOUGHNUT FILLING)
Steps:
- Combine the sugar and crystallized ginger in a food processor and process until very fine.
- Bring the milk to a bare simmer in a medium saucepan over medium-low heat.
- Whisk the egg yolks, cornstarch and ground ginger together in a large bowl. Slowly whisk in the hot milk mixture, taking care not to scramble the eggs. Return the mixture to the suacepan and cook over medium heat until very thick, 3 to 5 minutes. Transfer to a bowl, straining if necessary to remove any chunks. Stir in the crystallized ginger mixture, then cover with a sheet of plastic wrap pressed directly against the surface of the pastry cream to keep a skin from forming. Refrigerate until chilled.
- Beat the pastry cream in a stand mixer fitted with the paddle attachment until smooth before using.
FLASH-COOKED GINGER BEEF
Steps:
- Cut the beef across the grain into thin slices about 1/8-thick; cut those slices into 1-inch squares. Put the beef in a bowl, add the marinade, and toss lightly to coat. Cover with plastic wrap, and let the beef marinate for 1 hour at room temperature, or longer if possible in the refrigerator.
- Heat a wok or large skillet, add 3 1/2 tablespoons of the oil, and heat until near smoking. Add the beef and stir-fry over high heat until it loses its raw color and the slices separate. Remove with a slotted spoon and drain. Clean out the pan.
- Mix the ingredients for sauce together.
- Reheat the pan, add the remaining 2 tablespoons oil, heat about 20 seconds, and add the garlic, ginger, and scallions. Cook for 20 seconds, until fragrant, then add the bean sprouts and toss lightly over high heat. Add the rice wine, and stir-fry for 1 1/2 minutes, then add the sauce and the cooked meat. Cook until the meat is heated through and everything is coated evenly with the sauce. Scoop the beef onto a serving platter and serve with rice and a vegetable, if desired.
- Mix the ingredients for sauce together
CRISPY GINGER BEEF
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
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
GINGER BEEF
Make and share this Ginger Beef recipe from Food.com.
Provided by Pamela
Categories Meat
Time 17m
Yield 4 serving(s)
Number Of Ingredients 13
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.
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