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

GINGER BEEF

Ginger Beef image

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

Ingredients

6 tablespoons soy sauce
3 teaspoons sugar
3 tablespoons sesame seed oil
1 tablespoon freshly grated ginger
1 lb boneless beef sirloin or 1 lb flank steak, sliced into 1/4 inch strips
5 teaspoons sesame oil, divided
1 onion, chopped
2 cloves garlic, minced
2 teaspoons freshly grated ginger
1 cup grated carrot
1 red pepper, seeded,and cut into strips
2 teaspoons cornstarch
1 tablespoon water

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.

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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