Alberta Ginger Beef Recipes

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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

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.

ALBERTA GINGER BEEF



Alberta Ginger Beef image

Simply the best! Crisp beef, ginger sweet sauce, very hard to find outside Alberta, Canada. I almost cried when I found this recipe. The original Chef's name is lost to history, thankfully his recipe remains. Twice fry the beef if you like it extra crispy, which is the technique most often used in Alberta Restaurants. I have to give credit to Rhonda Parkinson for finding this recipe-bless her!

Provided by Diana Adcock

Categories     Meat

Time 1h20m

Yield 2 serving(s)

Number Of Ingredients 23

1 lb center cut beef top round steak
1 stalk celery
1 medium carrot
2 hot chili peppers
2 tablespoons fresh ginger, minced
3 garlic cloves, minced
1 teaspoon sesame oil
2 tablespoons dark soy sauce
1 tablespoon cooking wine
1 teaspoon white sugar
2 tablespoons ginger juice
1 egg white, beaten lightly
1/4 cup water
1/4 cup flour
1/4 cup cornstarch
1 tablespoon white wine
2 tablespoons soy sauce
1 tablespoon white vinegar
4 tablespoons white sugar
1/2 teaspoon sesame oil
2 tablespoons water
hot chili oil
4 -5 cups canola oil (for frying)

Steps:

  • Cut beef into matchstick strips, cutting along the grain.
  • In a medium bowl mix together:.
  • 2 tablespoons dark soy sauce.
  • 1 tablespoon cooking wine.
  • 1 teaspoon white sugar.
  • 2 tablespoons ginger juice.
  • add beef and marinate for 30 minutes.
  • Cut celery, carrot and hot peppers into thin strips, mince garlic and ginger. Place in a medium bowl, add sesame oil and mix well.
  • Set aside.
  • In another medium bowl beat the egg white and add water.
  • Add the flour and cornstarch, mixing the batter well.
  • Add Batter to the meat bowl, mixing well.
  • To make the sauce mix together the 1 tablespoon white wine, 2 tablespoons soy sauce, 1 tablespoon white vinegar, 4 tablespoons white sugar, 1/2 teaspoon sesame oil, 2 tablespoons water and hot chili oil. Whisk until sugar is disolved. Set aside.
  • In a deep wok over medium high heat add the oil.
  • When hot add 1/4 the meat/batter mixture, separating the beef strips.
  • Deep fry until golden brown-3 to 4 minutes depending on how hot your oil is, remove with a slotted spoon and set aside.
  • Repeat until all the beef is cooked.
  • In another wok or large saucepan heat 1 tablespoon oil. When hot add the vegetables and begin stir-frying.
  • Pour in the sauce and let come to a boil.
  • Add the deep-fried beef, tossing well.
  • Remove and serve hot over rice or just out of a bowl.

Nutrition Facts : Calories 4606.8, Fat 462.4, SaturatedFat 40.3, Cholesterol 138.3, Sodium 2197.2, Carbohydrate 66.7, Fiber 2.9, Sugar 32.4, Protein 57.7

THE HIRSHON ALBERTA-STYLE GINGER BEEF



The Hirshon Alberta-Style Ginger Beef image

Provided by The Generalissimo

Number Of Ingredients 34

Ingredients for the beef:
1 pound flank steak , partially frozen and sliced thinly against the grain
4-5 cups oil for deep frying
***
Marinade:
2 tablespoons dark soy sauce
1 tablespoon cooking wine
1 teaspoon sugar
2 tablespoons ginger juice
***
Ingredients for the batter:
1 egg
1 cup water
1 ¼ cups + 3 tbsp. cornstarch
½ tablespoon white pepper
***
Ingredients for the vegetables in the sauce:
1 large carrot , finely julienned
1 very leafy celery stalk, de-stringed and finely julienned, reserve leaves for garnish
1 sweet red bell pepper , finely julienned
2 large jalapeños , de-seeded and finely julienned
6 cloves garlic , finely julienned
1 leek, white and light green part only, finely julienned
hefty chunk of ginger , size of two thumbs, peeled and finely julienned
***
Ingredients for the sauce:
¼ cup light soy sauce
2 tablespoons white vinegar
3 tablespoons mushroom soy sauce (dark soy sauce can substitute)
1 tablespoon Chinese Shaoxing rice wine (or dry sherry)
½ cup low-salt chicken stock
⅓ cup sugar
½ teaspoon or more crushed de arbol chilies
sesame oil (Kadoya brand preferred) and minced reserved celery leaves for garnish

Steps:

  • To make ginger juice for marinade, peel and grate ginger. Squeeze out juice. Mix four marinade ingredients. Add to beef and marinate for 30 minutes.
  • Instructions for the batter:
  • Combine all ingredients, toss beef in batter.
  • Deep-fry strips of beef, a few at a time, until crispy; set aside. To make it extra-crispy, as TFD prefers it - deep fry again!
  • Instructions for the sauce:
  • 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 flavor and color has permeated the entire dish; the sauce will thicken during this time. Sprinkle with a little bit of sesame oil, mix and add minced celery leaves to garnish.

CRISPY GINGER BEEF



Crispy Ginger Beef image

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

¾ cup cornstarch
½ cup water
2 eggs
1 pound flank steak, cut into thin strips
½ cup canola oil, or as needed
1 large carrot, cut into matchstick-size pieces
1 green bell pepper, cut into matchstick-size pieces
1 red bell pepper, cut into matchstick-size pieces
3 green onions, chopped
¼ cup minced fresh ginger root
5 garlic cloves, minced
½ cup white sugar
¼ cup rice vinegar
3 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon red pepper flakes, or to taste

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

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